Article 13 August 2021

Recipe of the week: Ramen Noodles

Serves 4

You can change the meat to pork, beef, salmon, or a vegetarian alternative. You can also change the vegetables to suit what is seasonal or to match your favourite flavours. 

700ml Chicken Stock
3 Cloves Garlic (halved)
4 Tbsp Soy Sauce
1 tsp Worcestershire Sauce
20g Root Ginger (peeled & grated)
½ tsp Chinese Five Spice
1 Pinch Chilli Powder
1tsp Caster Sugar
375g Noodles
400g Chicken breast ( thinly sliced)
2tsp Sesame Oil

To Garnish
100g Baby Spinach
60g Sweetcorn
2 Spring Onions (thinly sliced)
4 Eggs (boiled, peeled and halved)
2g Sesame Seed
1. Mix 700ml chicken stock, 3 halved garlic cloves, the soy sauce, Worcestershire sauce grated ginger, Chinese five-spice, a pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
2. Cook the noodles following the pack instructions, then drain and set aside.
3. Heat the sesame seed oil in a pan and add the sliced chicken, cook on both sides until cooked through, keep hot.
4. Divide the noodles between four bowls. Top each with a quarter of the meat, spinach, sweetcorn and two boiled egg halves each.
5. Strain the stock into a clean pan, then bring to a boil.
6. Divide the stock between the bowls, then sprinkle over the sliced spring onions and sesame seeds.
7. ​​​​​​​Allow the spinach to wilt slightly before serving.

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