Since the weather in England has become some what dull, I thought I’d share a favourite meal of mine, usually for the colder months when something warm would be of preference at meal times. More importantly, if you’ve been fortunate enough to take a visit to your local Wagamama restaurant pre-lockdown, I can hand on heart promise you this recipe results in a replica of the Chicken Ramen.
NOTE: This recipe serves 1. Some of you have been asking on my previous recipes how many people they are for – I will be sure to include this in further posts, thanks for the tip!
- 1 chicken breast fillet
- 4 tbsp dark soy sauce
- 500ml boiling water
- 2 sachets miso *You can also use knorr liquid stock pot or vegetable bouillon powder in place of the miso
- Dash light soy
- Dash fish sauce
- 4 spring onions, diagonally cut
- Grated garlic clove
- 1/2 red chilli, deseeded and sliced
- 1/4 inch grated ginger 1 packet instant noodles (*you do not need the flavouring sachet)
- Handful spinach
- Handful red pepper, julienne
- Handful bean sprouts
- (To garnish: handful fresh coriander, red chilli and spring onions)
- To poach the chicken breast, place into a pan and cover with boiling water. Add the dark soy and simmer for approximately 7-8 minutes or until cooked through. Drain and shred the meat.
- Bring 500ml water to the boil in a pan or wok, then add the miso or stock
- Add light soy sauce, fish sauce, spring onions, garlic, chilli and ginger. Cook for 20 seconds.
- Put the noodles into the broth and cook for 1 minute
- Add the spinach, red pepper and bean sprouts. Boil for 2-3 minutes, or until the noodles are soft
- Season to taste, add sesame oil and ladle into a large serving bowl
- Sprinkle over the shredded chicken and the vegetable garnish