This delicious Keto Chicken Ramen dish is simple to prepare and is full of flavour. Fun for the kids loaded with noodles and broth.
In a large sauce over medium high heat, add sesame oil, onion, garlic and ginger. Saute for 2 - 3 minutes until fragrant. Drain and rinse the konjac noodles thoroughly.
Add the konjac noodles and cook for 4 - 5 minutes until the noodles get ‘squeaky’ - you’ll know it when it happens! This helps dry them out so they take on the flavour of the dish.
Add the remaining broth ingredients and taste for salt and chilli - this will depend on your chicken stock used and you may not need salt at all.
Bring to the boil then turn down to a medium-low simmer.
Add the chicken breasts and poach until just cooked. Depending on the size, this is usually 12 - 15 minutes, but I recommend using a thermometer and removing them when the middle just reaches 73C. Set aside to cool slightly, then slice in 1cm slices.
Meanwhile, prepare your adds ons (slicing the chilli and spring onions, cutting the egg etc)
Add the baby bok choy to the broth for 30 seconds until just wilted.
Serve in deep bowls with noodles, broth and mushrooms, then top with chicken and boiled egg. Diners can choose which add ons they want to put on top!