Chilli Chicken Ramen
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Calories 508 kcal
- 2 chicken breasts
- 2 tsp sesame oil
- 3 cloves garlic
- 2 thumb sized chunks ginger
- 2 tbsp mirin
- 3 tbsp soy sauce or tamari if gluten free
- 20 g shiitake mushrooms
- 500 ml chicken stock
- 3 spring onions
- 1 red chilli
- salt and pepper
- 60 g buckwheat noodles
- 1 egg
Heat the oven to 190C (fan), 375F.
Season the chicken breast with salt and pepper and in a griddle pan, cook each side of the breast for approx. 5 mins.
Add the chicken to the oven and cook for a further 15-20 mins (or until cooked through) and then remove from the oven and cover with foil.
Meanwhile, finely chop the ginger and garlic and cook for around 2 mins in the sesame oil.
Then add the mirin and soy sauce (or tamari) and heat through for a minute.
Add the chicken stock and simmer for 5 minutes, then add the shiitake mushrooms an simmer - these will need at least 10 mins to cook.
Whilst the mushrooms are cooking, bring a saucepan with enough water to cover an egg to the boil and gently lower an egg from the fridge into the water. Cook for 7 minutes.
After 7 minutes add the egg to a bowl of cold water and leave to cool for a minute or two. In the same water, add the noodles and follow the cooking instructions (usually about 5 mins cooking time).
Slice the spring onion and chillis (remove the seeds if you don't want it to be too hot).
Peel the egg and once the noodles are cooked share them between the two bowls. Then add the ramen broth. Slice the chicken and place on top with the sliced spring onions, the sliced chilli and half the egg for each bowl.