Japanese Ramen with crispy sugar snaps — Meal
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Macros (per serving)

Fat

33%

(25 g)

Protein

15%

(27 g)

Carbs

52%

(87 g)

73 g Net,

14 g Fiber

681 Calories (per serving)

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Rice, Pasta & Pizza

Japanese Ramen with crispy sugar snaps

Ingredients

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Spinach

3 hands

Sugar snaps

200 g

Chickpeas (canned)

150 g

Vegetarian chicken pieces

160 g

Rice Noodles

150 g

Mushroom broth

750 ml

Sesame seed

2 Tbsp

Fresh coriander

2 Tbsp

Spring onion

2 pieces

Marinade for the (chicken) pieces:

soy sauce

2 Tbsp

Soy Sauce Manis (Sweet)

3 Tbsp

Sambal

2 tsp

Lime (juice)

12 piece

Honey

1 tsp

Garlic

1 clove

For the pasta:

Tahini

3 Tbsp

Sesame oil

2 Tbsp

Sambal

2 tsp

Garlic

1 clove

Fresh ginger

2 cm

Rice vinegar

1 Tbsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

20 min

1

Bring water to a boil and boil the sugar snaps for about 3 minutes. The sugar snaps can remain nice and crispy.

2

Cook the noodles according to package directions.

3

Prepare the stock and let it stand.

4

Meanwhile, prepare the marinade for the chicken (pieces). Mix all the marinade ingredients in a container. Mix the chicken (pieces) with the marinade and let stand for about 15 minutes.

5

Prepare the pasta by mixing all ingredients in a container. Then heat a dash of olive oil in a frying pan and fry the pasta for about 3 minutes. Add the stock after 3 minutes and let it simmer for about 15 minutes on low heat. Heat a dash of olive oil over medium heat and fry the chicken (pieces) golden brown.

6

Take a deep plate and place a portion of noodles in the center of the plate. Place the spinach, sugar snaps, chickpeas and chicken pieces around it. Carefully pour the stock over it with a tablespoon. Looking for extra spicy? Add some extra sambal or sriracha sauce to the Ramen!

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Details

Allergens

Nightshade, Sesame, Soy, Celery, Legumes, Citrus

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Lunch, Dinner

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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