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Nutrition info

AmountPer 354 g serving
  • Calories700
  • Protein30 g
  • Fat35 g
  • Saturated fat11 g
  • Carbohydrates65 g
  • Fibre4 g
  • Sugars10 g
  • Cholesterol150 mg
  • Sodium3100 mg
% Daily ValuePer 354 g serving
  • Potassium600
  • Calcium75
  • Iron6
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Tokyo Summer Noodle Bowl with Chicken, Egg and Cucumber

  • Celebrate Chicken
  • Noodles
  • Japanese
  • Thigh
  • Asian
Prepping30min
Cooking15min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 30 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
For the Chicken
For the Sauce

Step by step

1
Place the chicken thighs and slices of ginger in a small pot and just cover with water.
2
Bring to a boil, reduce heat and simmer for about 20 minutes until chicken is cooked through, when the internal temperature reaches 165°F (74°C).
3
Remove from heat and let chicken cool in the cooking liquid.
4
Place sauce ingredients in a bowl and whisk to blend.
5
To serve, remove the chicken thighs from the liquid and slice into thin strips.
6
Slice the eggs in half.
7
Place the cooked noodles in your serving bowls.
8
Arrange the chicken, ½ egg, and cucumber on top of the noodles.
9
Pour the sauce over the noodles and garnish each bowl with some sweet onion, togarashi and chopped cilantro.