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  4. Chicken, mangetout & courgetti miso ramen

Chicken, mangetout & courgetti miso ramen

Mindful Chef make dinnertime more exciting with their fresh, creative gluten free recipes that are bursting with flavour. They do all the hard work for you with their healthy recipe boxes. They plan, source and deliver all the fresh, good for you ingredients you need to create delicious, innovative recipes. Here is one of their favourite dishes, Chicken, mangetout & courgetti miso ramen.

Credited to: Mindful Chef

Kcal: 424.0

Serves 2
25 mins cooking time

Ingredients

  • 100g mangetout
  • 120g chestnut mushrooms
  • 1/2 tsp red chilli flakes
  • 2 eggs
  • 2 tbsp brown miso
  • 2 tbsp oil
  • 2 tsp tamari
  • 2 x 180g free-range chicken breast
  • 300g courgette
  • 4cm fresh ginger
  • 60g radishes

Method



  1. Boil a kettle. Place the eggs in a saucepan, cover with boiling water and simmer for 6-8 mins for soft boiled. Then cool the eggs under cold running water for 30 seconds, then peel and cut in half

  2. Thinly slice the chestnut mushrooms and trim the mangetout. Slice the radishes thinly and peel and finely chop or grate the ginger

  3. To make the courgetti noodles, remove the ends of the courgette, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgette into long thin strips (or use a julienne peeler or spiralizer if you have one)

  4. Slice the chicken into bite-sized pieces. Heat a frying pan with 1 tbsp oil and cook the ginger and chicken for 7 mins, then add the mushrooms and mangetout and cook for a further 3 mins until the chicken is cooked through

  5. Meanwhile, pour 600ml boiling water into a saucepan and stir in the brown miso and tamari. Leave to simmer for 3 mins and add the courgetti noodles for 2 mins. Then stir in the chicken, mangetout and mushrooms

  6. Spoon the courgetti miso ramen into two warm bowls and top with the egg halves, radishes and sprinkle with the chilli flakes.



Nutritional information per serving

Kcal
424
Fat
18g
Carbs
10g
Protein
55g

Hints and tips:

Recipe for two people, halve the ingredients for one person.
 
Allergens:
Celery, Eggs, Soya

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