Recipe: Speedy Ramen Noodles!

Ok, this is probably one of the easiest recipes for my speedy Ramen. A bonafide hit in our house for all ages. Succulent meat on a tangy soup with lashings of noodley goodness.

What you need:

Serves 2 - 3

Time: 15 mins

• Stock (made from 2 oxo or posh knorr pot, 2 pints water, 2 carrots, 1-2 leeks finely chopped, good finger of ginger chopped - all boiled for 15 minutes)
• Chicken breasts (1 per person)
• Sweetcorn (tinned)
• chilli (optional)
• lime
• coriander
• noodles (medium/thin egg noodles)
• pak choi (or spinach)

Method

1. Get the stock on the go as soon as you can. Throw everything in the pot and simmer for 10-15 minutes.
2. Whilst this is boiling, get the chicken on a griddle pan.
3. Brown with side then put foil over the pan with a splash of water just before (careful of the steam)
4. Whilst chicken cooking, boil noodles as per pack instructions (1.5 sheets per person)
5. Once noodles cooked, rinse thoroughly under cold water and put to side
6. When chicken cooked through, place on tray to rest (covered with foil)
7. Place pak choi on griddle (chopped in half) (if using spinach leaves, no cooking required - place washed leaves in bowl)
8. Once stock simmered, strain through sieve into new pan
9. Add noodles to stock to warm through over heat
10. Get bowls out
11. Add noodles to each bowl
12. Place in pak choi 
13. Sprinkle corn over
14. Ladel soup over til noodles covered
15. Place sliced chicken breast on top
16. Sprinkle coriander and chilli over
17. Place lime on each bowl for squeezing at the table

You are done! Enjoy!