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Wholegrain sugar-free chicken ramen

Wholegrain sugar-free chicken ramen

Earlier this month, I came across a blogger who challenged herself to not eat any refined sugar or processed carbs for a whole month. I was intrigued by the idea, and it got me reflecting on how much sugar I actually consume.

I figured that because I was never really craving sugar as such, I wasn’t consuming that much of it. Boy was I wrong. Sugar is added to EVERYTHING. Even the stuff marketed as “healthy”, like salad dressing, nut butters and wholegrain bread. Seriously, start checking all your food labels and you’ll realise how deeply it has infiltrated our diets. It’s scary.

So I decided to do my own 1-month sugar detox. Absolutely no added sugar or processed carbs for 28 days. It was tough at the start, but it feels like the norm for me now. I’m actually thinking of sticking to it full-time (with small concessions such as the occasional chocolate).

That said, there are a few food items I really missed once I started the detox. Finding ramen or pho without sugar is incredibly bloody difficult. I admit I was duped at WholePaycheck, purchasing a cup of vegan wholegrain pho that snuck in some cheeky sugar into the seasoning. The tenacity!

I then decided it would be best to create my own version. The hardest part was finding plain wholegrain ramen and sugar-free stock. I ended up coming across both at Costco, and the final product tastes great.

SERVES 1
5 MINS PREP TIME (assuming tofu and chicken pre-cooked)
10 MINS COOKING TIME

INGREDIENTS
500 ml organic, sugar-free chicken stock (I use Kirkland Signature)
2 tbsp soy sauce
1 tbsp sesame oil
250 ml water
1 packet Lotus Foods millet and brown rice ramen
5 pcs grilled chicken breast strips
1 cup brocolli florets
2 pcs baked tofu
Fresh cilantro or herbs of your choice

METHOD
1. Add stock, water, soy sauce and sesame oil to a pot and bring to boil.
2. Add ramen and brocolli and boil for 3 minutes.
3. Add chicken and serve in bowl.
4. Garnish with tofu and herbs.



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