MainsGeorgia Salamat

Chicken Ramen

MainsGeorgia Salamat
Chicken Ramen

The Dish

 

Chicken Ramen

Best for: Dinner, Lunch

Serves: 2

Prep time: 10 mins

Cook time: 25 mins

Ramen is honestly one of my favourite dishes. Its so fresh, with the perfect combination of spice and sweetness - the umami flavour will leave you wanting to make this dish over and over.

You can switch the chicken out for prawns, or tofu if you want to make it vegetarian or vegan.

IMG_7788+2.jpg

The Recipe

Step 1

Roughly chop the ginger, chilli, garlic, lemongrass and shallot into small pieces and add them to a large saucepan with 1tbsp olive oil. Cook on a medium-high heat for 5-7 minutes until the shallot has started to soften.

Step 2

Mariande the chicken. Mix all the ingredients for the chicken together in a bowl with a little pepper and sprinkle of salt. Add the chicken breasts to the marinade, evenly coat, and set aside.

Step 3

Once the onions have soften, add the stock to the saucepan, add a lid and reduce the heat to a simmer. Leave to simmer for 20 minutes.

Step 4

Boil the egg. Boil water in a saucepan with a good glug of whit wine vinegar. The vinegar isn’t necessary, but just helps weaken the shell to make it easier to remove.

Once the water has reached a gentle boil, carefully add the egg and cook for 7 minutes (large eggs cook for 8). After 7 minutes remove the egg into a bowl of cold water. Once cooled, remove the shell.

Step 5

Cook the chicken breasts. Heat a little oil in a non-stick frying pan on a high heat. Cook the chicken breasts for about 3-5 minutes each side until cooked through and the marinade is slightly caramelised. Set aside and cut into strips.

Step 6

Cut the broccoli and sugar snaps in half lengthways. After the broth has simmered for 20 mins, strain it through a sieve into a new saucepan to remove the ginger and garlic. Then add the broccoli and sugar snaps to the strained broth and cook for 2 mins.

Then add the pak choi and noodles and simmer for a further minute. (Prepare your noodles as per packet guidelines, I normally use the packets that just take 1 minute to cook in boiling water.)

Step

Serve your Ramen. Add a good amount of broth, noodles and veg to a bowl. Add the sliced chicken, half the egg, handful of bean sprout and carrots. Then sprinkle with sesame seeds, chilli flakes, spring onion, fresh coriander, fresh red chilli, a squeeze of lime and a drizzle of chilli oil.

 

  • INGREDIENTS

Ramen

  • 1 shallot

  • 2 red chillies

  • 2 inches ginger

  • 3 cloves garlic

  • 4 kefir lime leaves

  • 1 stalk lemongrass

  • 1 litre chicken stock

  • 100g Pak choi

  • 100g long stem broccoli

  • 50g sugar snaps

  • 1 eggs

  • 300g noodles - I use udon noodles but you can use whatever you fancy.

Chicken

  • 2 chicken breasts

  • 1 tbsp sesame oil

  • 1 tbsp soy saucee

  • 1 tsp mirin

  • 1 tsp honey

  • 1 tsp sriracha

Topping

  • handful bean sprouts

  • 1 carrot, cut into thin matchsticks

  • Chilli oil

  • Chilli flakes

  • Black sesame seeds

  • 1 lime

  • Roasted peanuts

  • Spring onion - sliced

  • 1 red chilli, sliced

  • small bunch of coriander