CHILLI Chicken RAMEN

THE RECIPE

Ramen is a Japanese noodle soup dish. I have always enjoyed this dish, but most especially when I spent time in Tokyo, I ate it nearly every day. This recipe is based mostly on ingredients I have growing in my garden. I made courgette noodles with a spiralizer in place of the more usual egg noodles. This is a delicious, fresh and filling main course and is really refreshing even during summer.

INGREDIENTS:

2 Red (Green) chilli's, finely chopped, cut some into slices to use as a garnish
1 Garlic clove, minced
2cm Piece of fresh ginger, peeled and minced
2 Chicken breasts
600ml Chicken stock
2 tbsp Fish sauce
300g fine thread noodles (or Courgette noodles)
Bunch of fresh coriander, chopped
1 Head of Pak choi, shredded (or Oriental salad mix)
1 Red onion, halved and thinly sliced (or Spring onion, chopped)
1 Lime, quartered (optional garnish)
Water, boiling
Salt

METHOD:

Using a garlic press, mince the garlic and ginger. Then with the flat of a knife mash the chilli, garlic and ginger together with some salt. Spread over the chicken breasts and leave aside for at least half an hour, the longer the better.

Char-grill the chicken until cooked, about 8 minutes each side, I used a heavy cast iron griddle pan. Bring the chicken stock almost to the boil and add the fish sauce. Allow the chicken to rest and then cut each breast at an angle into slices. Pour boiling water over the noodles and leave for about 3 minutes, or until just soft, then drain.

TO SERVE:

Mix the remaining vegetable ingredients together, not the lime. Place the noodles in preheated bowls and top with the vegetable mix. Pour over enough chicken stock to cover and place slices of chicken breast in each bowl. Garnish with more chopped coriander, a lime quarter, the extra chilli slices and serve straight away. Enjoy......