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Chicken ramen
Serves 2 Starters and mains
Ingredients
- 1tbsp coconut oil or butter
- 1tsp ginger, peeled and grated
- 1 garlic clove, crushed
- 500ml chicken stock
- 200g button mushrooms
- 1 red chilli, deseeded and finely chopped
- 1tbsp tamari or soy sauce
- 2 chicken breasts or thighs, skin removed and cut into strips
- 100g rice noodles
- 2 eggs
- 2 carrots, cut into julienne
- juice 1/2 lime
- 2 spring onions, finely chopped
- 1 tbsp toasted sesame seeds
Method
In a large frying pan, heat the oil then add the ginger and garlic and sauté for 30 seconds. Add the stock, mushrooms, chilli, tamarin or soy sauce and chicken pieces. Cook for 20 minutes.
Meanwhile, cook your rice noodles as per the packet instructions. In another saucepan, boil the eggs in plenty of water for 4 minutes, until the whites are cooked but the yolk is still runny. Once cool enough to handle, peel and slice the eggs in half and sprinkle over a little sea salt.
Just before serving, throw the carrots and cooked noodles into the soup and squeeze in the lime juice. Divide between bowls and top with the boiled egg halves, spring onions and sesame seeds, and serve immediately.
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