itsu chargrilled’chicken noodle’pot
brilliant-broth | serves 2 | prep time 10 | cook time 20
- 2 chicken thighs [boneless]
- 1 carton itsu chicken ramen brilliant'broth
- 2 servings fresh/ straight-to-wok udon noodles
- 1 red pepper
- 1 leek
- 1/2 tsp grated ginger
- 1 handful edamame beans [out of their pods!]
- 2 handfuls green peas
- 1 bunch corriander
- 1 handful edamame beans
- 1 handful spinach
- soy sauce
- sesame oil
- neutral oil
First, make your itsu veg mix: finely dice the red pepper [make sure to remove the core & seeds] & slice the leek into thin disks [do not include the green leafy ends]. Add this to a bowl with your peas, edamame, ginger, a couple of glugs of sesame oil, and a few dashes of soy sauce then give everything a good mix. Set this aside.
Drizzle the chicken thighs with some oil and season with a pinch of salt. Then grill [or pan fry] both sides until the internal temp reaches 74 celsius [about 6 mins each side]. Let the thighs rest for a minute of two before slicing into strips.
While the chicken thighs are cooking pour the carton of itsu chicken ramen brilliant'broth into a saucepan and heat to a simmer.
Once the brilliant'broth is simmering, add in your udon noodles and remove the pan from the heat and leave to stand for 3 mins.
Split the brilliant'broth and noodles between two bowls, then add a handful of veg mix and a few spinach leaves to each bowl. Top this with your sliced chicken thighs and finish with a few coriander leaves.