NOODLICIOUS - COMFORT FOOD AT ITS BEST

28TH MARCH 2021

BACK TO RECIPES

My recipe books, which had probably collected dust on the shelf prior to lockdown, got a new lease of life last summer. We've experimented more than ever with new flavour combinations, cuisines and plant based meals which has ensured that every meal time is worth looking forward to. One of the recipes I've loved making is chicken ramen, or chicken noodle soup. It is super simple, deeply satisfying, and even the kids love it, so winner, winner, chicken dinner! You're likely to have most of the ingredients in your store cupboard somewhere and if not, grab them as they'll be useful to have around the house anyway.

INGREDIENTS FOR CHICKEN RAMEN

  • 4 skinless, boneless chicken thighs

  • Small jar of massaman paste

  • Half tin coconut milk

  • 1 litre chicken stock

  • 2 rice noodle nests (can use normal wheat noodles too)

  • 1 pack baby corn (about 150g)

  • Handful of tenderstem broccoli (or any green veg, it's super versatile)

  • Half box of chestnut mushrooms (optional, remove if you don't like mushrooms)

  • 2 eggs

  • Coriander (for garnish, optional)

METHOD 

  • Get a deep stock pot on the stove and heat

  • Add the chicken stock to the pan and gently bring to the boil

  • Whilst that's heating up, marinate your chicken thighs with one tablespoon of the Massaman paste and a pinch of salt, massage into the meat

  • Cook the chicken in a frying pan, adding a little bit of oil to the pan first. Let it get a slight char on the meat when cooking so keep on a relatively high heat and stir frequently

  • Back to the ramen - Into the stock add: ginger, 1 tablespoon of the massaman paste (you can add more / less so adjust to taste), half the coconut milk (you can add the whole tin if you like the flavour, I prefer less)

  • Cook the broth for another 5 mins

  • Whilst that's cooking, boil your eggs (6 mins is about right for slightly runny - once cooked, submerge in ice cold water for easy peeling...top tip!)

  • Now add your vegetables and noodle nests to the stock pot and stir well, cook for 5 mins

  • Once the noodles and veg are cooked, divide into two bowls

  • Add a dash of red wine vinegar to the charred chicken to loosen up any bits that are stuck. Cut up the chicken roughly and put on top of your noodles

  • Then go in with the boiled egg - leave it a little runny!

  • Top with chopped coriander.

  • Enjoy!