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A quick chicken ramen using that uses instant noodles and cooked, shredded chicken for a speedy soup with a flavourful broth. You can make this delicious soup in 20 minutes - including the perfect soft-boiled egg! Free printable recipe is on our site: Chicken Ramen ingredients: 2 tbsp unsalted butter 4 cloves minced garlic 2 tsp minced ginger 1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine) 2 tbsp dark soy sauce 3 tbsp light soy sauce 1 tbsp light brown sugar 1 tbsp Chinese rice wine or sherry 1-2 tbsp sriracha hot sauce (depending on how hot you like it) 1/4 tsp white pepper 4 small or two large cooked chicken breasts 3 x 70g packets of instant chicken noodles (noodles only, discard the flavour packets) Toppings: 5 spring onions (scallions) chopped 4 hard-boiled eggs, sliced in half (buy ready-cooked hard-boiled eggs, or see notes for boiling yourself) 1 carrot, peeled and sliced into thin strips 1 tsp black and white sesame seeds 2 tsp of chilli oil or chilli paste (such as sambel oelek) – optional Method: Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts. Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn. Add the stock, soy sauce, brown sugar, rice wine (or sherry), sriracha, white pepper and chicken breasts. Stir together, turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast. Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles. Remove the chicken breasts from the pan and place on a chopped board. Cut the chicken into slices. Divide the noodles and sauce between four bowls and top with the sliced chicken. Top each bowl with springs onions, 2 pieces of egg and strips of carrot. Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving. #Ramen #CookingShow #Recipe
