Chicken ramen

Recipe by:

Delicious, nutritious, and warming, it is the kind of food that feeds your soul and can be turned into a vegetarian dish at ease

Chicken ramen

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

Japanese

COURSE

Main

Method

  1. Wash and remove the stems and seeds from the red pepper and chillies. Peel the onion and cut it into quarters. Peel the garlic. Pop the lot in a food processor and pulse until it is all finely chopped.

  2. Warm a little olive oil in a large saucepan over a medium heat. When the oil is hot, add the chopped vegetables from the food processor and cook them for about ten minutes, stirring occasionally. Peel and finely chop the ginger and add it to the pot.

  3. Next, add the stock, mirin and soy sauce. If you have some miso paste, add that too. It has a fabulous flavour, but if you do not have it, do not worry. You will be grand without it. Let your ramen base simmer on a low heat as you prepare the rest of the dish.

  4. Wash the corn, bok choy and asparagus spears. You can use tenderstem broccoli instead of asparagus if you prefer, both are delicious. Cut each cob of corn into three pieces. I steam my vegetables in a bamboo steamer over a wok with just a little water boiling away in the base. If you do that, start with the corn, steaming it for about five minutes before adding the rest of the vegetables for another four to five minutes. You could also cook the vegetables in the broth, just pop on the corn ten minutes before you are ready to serve and the other vegetables five minutes later.

  5. Heat a frying pan over a medium to high heat and add a little olive oil. Season the chicken breasts with some salt and black pepper and put them in the pan. Cook them for about five minutes on each side, until they are golden brown and cooked through. The best way to check if they are fully cooked is with a meat thermometer, an essential bit of cooking equipment in my view. If you use one, you can ensure perfectly cooked meat every time. Once the breast gets to 74°C, it is ready.

  6. While the chicken in cooking, pop the eggs into a pan of boiling water for about four minutes. You want them soft boiled. Put the dried noodles into another pan of boiled water, take the pan off the heat and let them stand for 3 mins. Meanwhile your eggs will be cooked. Take them out of the pan and run them under a cold tap. Crack the shell a little gently, peel it, cut them in two lengthways and save for assembly. They should be soft and slightly runny.

  7. When your chicken is cooked, take it out of the pan. By now, you should have steamed your vegetables, so you are ready to serve up. Drain the noodles and divide them between four deep bowls. Pour over a few ladles of ramen base, filling the bowls about three-quarters full. Slice the chicken breasts on the diagonal and add to the bowl. Add the corn, slice the bok choy and add that, along with the asparagus and the eggs. Top off with a little of the spring onion, very finely sliced.

Ingredients

  • 1l chicken stock or vegetable stock for vegan version

  • 1 red pepper

  • ½ medium onion

  • 2 red chillies

  • 3cm fresh ginger root

  • 2 cobs of corn

  • 12 asparagus spears or some tenderstem broccoli

  • 2 heads of bok choy

  • 3 garlic cloves

  • 2 spring onions

  • 3 tbsp soya sauce

  • 3 tbsp mirin

  • 3 tbsp miso paste

  • 4 portions dried Ramen noodles

  • 4 skinless chicken breasts

  • 4 eggs

  • a little olive oil

Method

  1. Wash and remove the stems and seeds from the red pepper and chillies. Peel the onion and cut it into quarters. Peel the garlic. Pop the lot in a food processor and pulse until it is all finely chopped.

  2. Warm a little olive oil in a large saucepan over a medium heat. When the oil is hot, add the chopped vegetables from the food processor and cook them for about ten minutes, stirring occasionally. Peel and finely chop the ginger and add it to the pot.

  3. Next, add the stock, mirin and soy sauce. If you have some miso paste, add that too. It has a fabulous flavour, but if you do not have it, do not worry. You will be grand without it. Let your ramen base simmer on a low heat as you prepare the rest of the dish.

  4. Wash the corn, bok choy and asparagus spears. You can use tenderstem broccoli instead of asparagus if you prefer, both are delicious. Cut each cob of corn into three pieces. I steam my vegetables in a bamboo steamer over a wok with just a little water boiling away in the base. If you do that, start with the corn, steaming it for about five minutes before adding the rest of the vegetables for another four to five minutes. You could also cook the vegetables in the broth, just pop on the corn ten minutes before you are ready to serve and the other vegetables five minutes later.

  5. Heat a frying pan over a medium to high heat and add a little olive oil. Season the chicken breasts with some salt and black pepper and put them in the pan. Cook them for about five minutes on each side, until they are golden brown and cooked through. The best way to check if they are fully cooked is with a meat thermometer, an essential bit of cooking equipment in my view. If you use one, you can ensure perfectly cooked meat every time. Once the breast gets to 74°C, it is ready.

  6. While the chicken in cooking, pop the eggs into a pan of boiling water for about four minutes. You want them soft boiled. Put the dried noodles into another pan of boiled water, take the pan off the heat and let them stand for 3 mins. Meanwhile your eggs will be cooked. Take them out of the pan and run them under a cold tap. Crack the shell a little gently, peel it, cut them in two lengthways and save for assembly. They should be soft and slightly runny.

  7. When your chicken is cooked, take it out of the pan. By now, you should have steamed your vegetables, so you are ready to serve up. Drain the noodles and divide them between four deep bowls. Pour over a few ladles of ramen base, filling the bowls about three-quarters full. Slice the chicken breasts on the diagonal and add to the bowl. Add the corn, slice the bok choy and add that, along with the asparagus and the eggs. Top off with a little of the spring onion, very finely sliced.

Execution Time: 0.289 s