Chicken Ramen

Name: Chicken Ramen
Ingredients: 6 cups (1.5 Litres) Chicken Stock; 4 whole Large Cloves Of Garlic, Crushed (5 Small); 1 teaspoon Fresh Ginger, Finely Chopped; 2 cups Green Or Chinese Cabbage, Roughly Chopped; 3 whole Pak Choi, Stems And Leaves Seperate; 13 cups Dried Shitake (or Other) Mushrooms (optional); 12 ounces, weight Egg Noodles (less If Dried); 4 whole Chicken Breast Or Thigh Fillets; 1 cup Bean Sprouts; 1 teaspoon Castor Sugar; 2 Tablespoons White Wine Viegar OR Chinese Cooking Wine; 3 Tablespoons Thai Sweet Chili Sauce; 4 Tablespoons Fish Sauce; 1/2 whole Red Onion Finely Sliced; 4 whole Spring Onion, Finely Sliced; 2 whole Red Chilies, De-seeded And Sliced (1 If Large); Fresh Coriander Leaves; 1 whole To 2 Whole Limes, Juice Only

18 ingredients

14 steps

Ingredients

6 cups (1.5 Litres) Chicken Stock
4 whole Large Cloves Of Garlic, Crushed (5 Small)
1 teaspoon Fresh Ginger, Finely Chopped
2 cups Green Or Chinese Cabbage, Roughly Chopped
3 whole Pak Choi, Stems And Leaves Seperate
13 cups Dried Shitake (or Other) Mushrooms (optional)
12 ounces, weight Egg Noodles (less If Dried)
4 whole Chicken Breast Or Thigh Fillets
1 cup Bean Sprouts
1 teaspoon Castor Sugar
2 Tablespoons White Wine Viegar OR Chinese Cooking Wine
3 Tablespoons Thai Sweet Chili Sauce
4 Tablespoons Fish Sauce
1/2 whole Red Onion Finely Sliced
4 whole Spring Onion, Finely Sliced
2 whole Red Chilies, De-seeded And Sliced (1 If Large)
Fresh Coriander Leaves
1 whole To 2 Whole Limes, Juice Only

Directions

1

In a large saucepan place the stock, crushed garlic and ginger and place on a very low heat for 15-20 minutes with the lid on.
2

Roughly chop the cabbage and the stems of the Pak Choi (discarding the bases, and making sure to wash thoroughly), setting aside the leaves for later.
3

Place the cabbage and Pak Choi stems and the dried mushrooms in the prepared broth, turning up the heat slightly.
4

Gently simmer with the lid on for another 10-15 minutes.
5

Meanwhile, prepare the noodles as per packet instructions and set aside.
6

Get your chicken and cover with glad-wrap or a plastic bag and flatten slightly with a rolling pin or your hand and place on a pre-heated lightly oiled griddle or frying pan and cook for 4-5 minutes on each side, or until cooked through, set aside.
7

Place the chopped pak choi leaves and bean sprouts into the simmering broth and simmer with the lid on for another 2 minutes or so.
8

Then remove from heat.
9

Make the sauce by placing all of the ingredients into a small bowl and whisk with a fork until combined, adjust sugar content to taste.
10

To serve:
11

Place the noodles in a bowl and cover with some broth and vegetables.
12

Slice the cooked chicken and place on-top along with some red onion, spring onion, sliced chilli, coriander leaves and a dash of lime juice.
13

Drizzle sauce over the top and enjoy.
14

Note: Can be made Gluten-Free by using rice noodles in place of the egg and using GF fish sauce (or even 2 Tablespoons of GF Soy Sauce).