Speedy Chicken Ramen

Something I make for lunch at least once a week, because it's that good (& easy)

More than ever, we’re working from home. Whether that’s all the time, or some of the time, most of us find ourselves at the mid-point of the day, in our kitchens thinking what the heck am I having for lunch..?

While it’s rarely the time to cook up a storm, it also feels wasteful to bring food in from elsewhere when you have a fridge which will more than likely include something perfectly acceptable for lunch.

In comes my speedy chicken ramen. I usually have noodles and chicken stock in the cupboard, I often buy chicken for the week ahead and always have random veg lurking somewhere, along with (probably too many) various Asian condiments which will help boost the broth.

This is a really simple, stripped back recipe, but hopefully one you can replicate to a fuss-free and delicious weekday lunch or dinner.

To cook along to me making it, a full recipe video is up on my Youtube Channel (ChefAnnaFrazer) so go and take a look at that!

FULL RECIPE!

Ingredients (makes 1 portion)

1 chicken breast - bashed to flatten

1 tbsp dark soy sauce

1 tsp runny honey

Pinch of salt

200ml good quality chicken stock

150g buckwheat noodles (or noodle of your choice)

50g mangetout - blanched in boiling water for 1 minute

2 spring onions finely sliced

2 sheets of nori seaweed

Soup base:

1 tbsp tahini

1 tbsp chilli oil (or less depending on your preference)

1 clove garlic - grated

1 inch piece of ginger - grated

1/2 tsp msg

1 tbsp toasted sesame oil

Method:

Start off by marinading the chicken breast in the soy, honey and salt and set aside.

Put your stock in a small saucepan and warm that up on the hob.

Bring a saucepan of water up to boiling point then blanch your mangetout for 1 minute. Spoon out and set aside. In the same water, cook your noodles to packet instructions then drain and rinse in cold water.

Take the bowl you’re going to eat from at the end and make the soup base in the bottom of the bowl by whisking together all ingredients (tahini, chilli oil, garlic, ginger, msg and sesame oil).

Pop the noodles on top of the soup base then pour over the hot chicken stock, stirring so everything combines nicely.

Slice up your chicken and place on top along with the mangetout, spring onions and nori.