RECIPE: Chilli Chicken Ramen

The days are getting shorter and it is certainly getting colder and this little recipe is perfect for warming you up on those cold rainy days and is incredibly healthy too! Bonus! I don't know if this is the correct way of making Ramen soup but this recipe has become a firm favorite in my family and Mini Owl certainly enjoys it.

Chilli Chicken Ramen (serves 4)
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Chicken Marinade
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4 x chicken breasts
2tbl of sake
2tbl Thai Red Curry Paste
2 teaspoons of caster sugar
1 teaspoon sesame oil
2tbl light soy sauce

Mix all the ingredients into a bowl and coat the chicken with the marinade. Leave for at least an hour in the fridge.

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Chili Chicken Ramen
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In addition to the above you will need

2 x liters of Chicken stock
2 x carrots (peeled and chopped)
1 x fresh ginger (about thumb size and needs to be peeled and chopped)
3 x garlic cloves (peeled and chopped
Coriander (one bunch)
1 x red Onion
Spinach or pok choy
1 x red pepper
4 x Chilies
1 x lime (cut into wedges)
2 x eggs (hard boiled and sliced in half)
5 x spring onions
Pickled ginger (optional)

1. First you need to make the broth. To do this add about tablespoon of olive oil or peanut oil to a large saucepan and heat on a moderate temperature. Add the chopped carrots and let them soften for 2-3min, then add the chopped ginger and garlic. Let that cook for another 2-3min, stirring constantly. Next add the chicken stock and soy sauce. Add fish sauce to season if required. Simmer for 20-25min. 

2. Whilst your broth is simmering, place the marinated chicken breast on to a baking tray with some tin foil and place under a grill for around 6-7min each side. Once cooked remove from grill and set aside.

3. Sieve the broth: Place the sieve over another saucepan and strain the broth. Put it back on to heat. 

4. Add your preferred noodles to the broth and cook for the required time on the packet (usually around 3 min)

5. Slice your cooked chicken breasts ready to serve on top of your noodles. 

6. Serve your noodles into bowls and ladle the broth on top. 

7. Finally arrange your preferred veg and chicken on top of your noodles. I like to use spinach, red onion, chicken, half a boiled egg, spring onions, coriander and pickled ginger. If you would like more heat add some chopped fresh chilli.

Serve with chopsticks and slurp those noodles up like the Japanese do. Slurping enhances the flavour. Well, that's my excuse anyway ;)

Douzo meshiagare!
(Happy eating!)

AKA Hooting Miss Owl

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