Chicken Ramen

A tasty, light meal that’s made in minutes!

Serves 2

Cooking Time - 20mins

Ingredients

  • 1 Tbsp Ginger, finely chopped

  • 1 Tbsp Garlic, finely chopped

  • 2 Spring Onions, finely chopped

  • 30ml Toasted Sesame Oil

  • 100ml Sake

  • 20g Sea Salt

  • 1 Litre of Chicken Stock

  • 150g Noodles

Toppings

This is entirely up to you, we like to add

  • Leftover Farmers to Market Chicken

  • 50g Mushrooms (shiitake, wild, chestnut work well here)

  • ½ Pak Choi

  • 2 Soft Boiled Eggs

  • 75g Tenderstem Broccoli

 
 
Chicken Ramen.jpg

Recipe Method

  1. Prepare your base by adding the ginger, garlic, spring onion and sesame oil to a small saucepan over a medium-low heat and simmer for 2 mins.

  2. Carefully pour in the sake and add the salt, turn the heat to high and bring to a boil for 1 min then turn off the heat.

  3. Pour your stock into another pot and heat until hot and steaming.

  4. Boil a large pot of boiling water and cook the noodles following packet instructions.

  5. Split the spring onion mix into 2 bowls and pour in the hot stock. When the noodles are ready, drain them into a colander and carefully divide them into the bowls.

  6. Now add your toppings, this is completely optional. Strips of leftover chicken, fresh bok choi and wild mushrooms will create a heartwarming umami flavour.

  7. Drizzle with some chili oil for some added heat.