Chicken Ramen
Ingredients
- 130 g chicken breast
- 1 nest dried noodles (about 60–70 g)
- ½ chicken stock cube (dissolved in 400 ml boiling water)
- 20 ml hot sauce (adjust to taste)
- 1 medium egg
- 1 tsp Thai 7 spice (or Chinese 5 spice)
- 1 tsp light soy sauce
- 1 spring onion, sliced
How to preprare
- Dissolve stock cube in 400 ml boiling water. Add soy sauce and hot sauce. Bring to a simmer and cook noodles until just tender.
- Coat chicken breast in the spice mix and cook in a pan or grill until golden and fully cooked through. Slice.
- Boil the egg: ~5 minutes for runny yolk, ~7 minutes for firm. Peel and halve.
- Assemble: divide noodles and broth into a bowl, top with sliced chicken, halved egg, and spring onion.
Note
Use wholewheat noodles for extra fibre, or add pak choi/spinach for a veg boost.
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