Wednesday 23 November 2016

Chilli chicken ramen

Chilli chicken ramen

  • 1000 ml chicken stock
  • 4 tbsp of sriracha sauce
  • 300g egg noodles
  • 2 chicken breasts 
  • Couple of handfuls of beansprouts
  • 1/2 red onion, finely sliced
  • 2 spring onions, chopped
  • 1 fresh red chilli, sliced
  • 4 tbsp soy sauce
  • 2 tsp of freshly grated ginger
  • Lime segments
  • Handful of fresh coriander 

Firstly marinade the chicken breasts for an hour with the soy sauce and ginger.  Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (until cooked through).  Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions.  Once cooked, drain and place into your serving dish.  Add the sriracha sauce and chicken stock and stir to separate the noodles.  Slice the chicken breast and place on top of the noodles, add the onion, spring onion, beansprouts and chilli and garnish with the lime and coriander.

This recipe is so fresh and zingy and perfect for these cold Autumn evenings.  The recipe feeds two and can be easily adapted depending on how hot and spicy you like your food.  The recipe comes courtesy of Wagamama.    

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