Ramen Chicken Soup
- Ready in: 18 minutes
- Serves: 4
- Complexity: easy
- kcal: 13
- 500 g chicken breasts, skinless & boneless
- 2 pkts (450 g) chicken ramen soup mix
- 5 cups water
- 2 cups snow peas
- 2 spring onions, sliced thin
- 1 carrot, julienned
- 1 tsp sesame oil
- 2 tsp SIDS CRAZY LEMON
Rub SIDS CRAZY LEMON all over the chicken. In a large pan, heat water and soup mix. Meanwhile, remove the strings from the snow peas and cut diagonally in 3. Cut chicken into 20 mm pieces. Break ramen noodle block into 2 layers.
When the soup mix boils, add snow peas, spring onions, carrot, chicken and noodles. Cook 3-5 minutes over high heat until chicken loses the pink colour throughout. Remove from heat and stir in sesame oil.
Don't forget to slurp the noodles!
History: By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings and a broth flavoured with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out. After World War II, cheap flour imported from the United States swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation to this dish simply by adding boiling water.