Curry Chicken Ramen Bowl

• 200 g raw Chicken breast (7.1 oz raw)
• 35 g raw Onion (1.2 oz raw)
• 5 g raw (1½ cloves) Garlic
• 70 g raw Tomato (2.5 oz raw)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 5 g Olive oil (1 tsp)
• 0.3 g Black pepper (⅛ tsp)
• 5 g Curry powder (2½ tsp)
• 15 g Soy sauce (1 tbsp)
• 1 liter, for boiling Water (about 4 cups, for boiling)
• 142 g Fresh ramen noodles (5.0 oz)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 10 g Lime juice (⅔ tbsp)
• 8 g Sesame seeds (1 tbsp)

You'll need: Large frying pan, Large saucepan, Colander, Spatula, Cutting board and knife.

Method

1. Slice everything

   Slice the chicken into thin strips and the onion into half-moons, and mince the garlic. Then scrub the board, knife and your hands with soap before you touch anything else. Cut the tomato into wedges, shred the romaine and slice the cucumber into thin rounds.

   Cut the chicken strips about the same thickness so they all finish at the same time.

2. Cook the chicken in curry

   Heat the oil in the large frying pan over medium-high heat and cook the onion for 2 minutes. Add the chicken and pepper and cook for 5–7 minutes, turning, until golden and 74°C (165°F) inside. Stir in the garlic and curry powder for 30 seconds, until fragrant, then add the soy sauce. Take the pan off the heat.

   Toast the curry powder in the fat for 30 seconds. Raw curry powder tastes dusty.

3. Boil the noodles

   Bring the water to a boil in the saucepan and cook the ramen for 2–3 minutes, until just tender. Scoop out 3 tablespoons of the cooking water, then drain the noodles.

   Start the water boiling before you cook the chicken. Fresh ramen cooks in minutes, so don't walk away.

4. Make it creamy and build the bowl

   With the pan still off the heat, stir the yogurt and the noodle water into the chicken until it turns into a creamy curry sauce. Add the noodles and tomato and toss to coat. Spoon it over the romaine and cucumber in a bowl, squeeze over the lime juice and scatter the sesame seeds.

   Stir in the yogurt off the heat. On a hot pan it splits and goes grainy.

Swaps

• Chicken breast → Turkey breastLeaner and just as quick. Cook it to 74°C (165°F).
• Fresh ramen noodles → Rice noodles, 140 g cookedGluten-free if you also swap the soy sauce for tamari. Soak them in hot water for 5 minutes rather than boiling.