appetite magazine
Chicken Ramen
 
 
Author:
Serves: 4
Ingredients
  • 1 litre chicken stock
  • 2 garlic cloves, thinly sliced
  • 1 tsp ginger purée
  • 3-4 tbsp dark soy sauce (depending on the strength of the stock)
  • dried chilli flakes, to taste
  • 4 x 50g/55g nests dried egg/rice noodles
  • 4 handfuls baby spinach leaves
  • 400g (approx) cooked chicken, shredded
  • 2 spring onions, thinly sliced diagonally
  • black and white sesame seeds, toasted
  • 4 soft-boiled eggs (cooked for 6½ mins in boiling water, cooled in cold water), peeled and halved
Method
  1. Put the stock in a saucepan with the garlic, ginger, 3 tbsp soy sauce and a small pinch of chilli flakes.
  2. Bring to a boil and simmer gently for 5 mins.
  3. Check the seasoning and adjust if need be – you may like to add more soy and/or chilli flakes.
  4. Cook the noodles according to the packet instructions, drain and divide between four warmed bowls, followed by a handful of spinach leaves in each.
  5. Bring the broth back to the boil and ladle into the bowls over the spinach.
  6. Top with the chicken, scatter over spring onions and toasted sesame seeds and arrange egg halves to one side of each bowl.
  7. Serve immediately – with napkins!
Recipe by appetite magazine at https://www.appetitemag.co.uk/chicken-ramen/