Prep time: 15-30 minutes
Cooking time: 15-30 minutes
Easy, warming and full of flavour, it's easy to see why ramen is the national dish of Japan, and popular across the world. It's so quick to prepare you can easily throw it together after work, and the surprising little touches like boiled egg, Nori and sesame seeds make it a real crowd-pleaser.
You can substitute pork for the chicken if you prefer, spice it up with an extra kick of chopped chilli, or use buckwheat Soba noodles to go gluten-free.
- 400g cooked chicken breast
- 400g dried ramen noodles (discard any flavour packets)
- 2 hard-boiled free range eggs
- 2 spring onions
- 100g spinach leaves
- 50g corn kernels
- 700ml chicken stock
- 475ml water
- 3 cloves of garlic
- 2 slices of ginger
- 4 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- ½ tsp five spice
- ½ tsp chilli powder
- Sesame seeds and Nori flakes to garnish
- On your Britannia Chef Top, fry the sliced chicken breast with 2 tbsp soy sauce and 1 crushed garlic clove. Set aside.
- Cook the ramen noodles in boiling water until soft, and drain.
- Divide the noodles into 4 bowls, and place the chicken on top. Add the spinach leaves, chopped spring onions, corn kernels and half of a peeled boiled egg.
- Add the chicken stock, 2 chopped garlic cloves, 2 tbsp soy sauce, fish sauce and spices to a large saucepan and bring to the boil. Simmer for five minutes, and add the sugar if you want it sweeter. Bring to the boil again just before serving.
- Pour the stock over the noodles and chicken, and add a sprinkling of sesame seeds and Nori to serve.