Spicy Chicken Ramen

Recipe tags

• Spicy
• Dinner
• Asian

Ingredients

• 1 bunch Fresh Coriander
• 8 tbsp Soy Sauce
• 4 tsp Ginger Puree
• 4 tsp Garlic Puree
• 1 tbsp Sesame Oil
• 3 items Chicken Stock Cube
• 1 tsp Granulated Sugar
• 6 tbsp Sriracha Sauce
• 1 pinch Pepper
• 450 g Chicken Breast
• 2 items Lime
• 250 g Medium Egg Noodles
• 1 item Red Onion
• 1 bunch Spring Onion
• 125 g Beansprouts
• 2 items Red Chilli

Method

1. Pre-heat the oven to 180 degrees Celsius. Place the chicken breasts in an ovenproof dish. Add 6 tbsp soy sauce, 2 tsp of garlic puree, and 2 tsp of ginger puree. Mix well ensuring the chicken breasts are coated. Place in the oven for 35 minutes.
2. Meanwhile, prepare all the vegetables. Slice the onion, spring onions and chilli. Halve the limes.
3. Then make the broth. Add 1500ml of boiling water to a large saucepan. Add the stock cubes, remaining soy sauce, garlic paste and ginger paste. Add the sriracha sauce, sugar, sesame oil, and pepper. Stir well over low heat.
4. Once the chicken is fully cooked through remove from oven and slice the breasts.
5. In another saucepan, cook the noodles for 3 minutes in boiling water, then drain.
6. You can now start to assemble the ramen in deep bowls. Divide the noodles amongst the bowls. Ladle the broth into the bowls. Then arrange equally the sliced chicken, onions and spring onions, beansprouts and chillis. Add half a lime and a handful of coriander.

Notes

• A Japanese favourite in our house, the kids love this on a Friday night (and much cheaper then taking them all out!)

Tips

• If you're not into spice you can omit the chillis and reduce the sriracha sauce. Start by adding 1-2 tbsp and add more to your preference.

Swaps and substitutes

• You can add other oriental vegetables to this dish instead, such as pak choi or peppers.

No-waste tips

• Fresh beansprouts don't have a long shelf life but you can freeze them in smaller batches and then use in a stir fry.