About Recipe
Share
Save
Voice
Classic
Ingredients
#
Method
Timer
Est. Time
1
Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F
Baked Chicken Breast
01:00
2
Add your baking tray into the oven for the butter to melt
Baked Chicken Breast
02:00
3
Add the salt and stir through the butter
Baked Chicken Breast
00:30
4
Add the chicken breasts into the soften butter, turning to get a good coat on them
Baked Chicken Breast
01:00
5
Cover with foil, and bake in the oven for 30 minutes or until the centre juices run clear.
Baked Chicken Breast
30:30
6
Peel and half the garlic cloves
The Ramen Stock
01:00
7
Peel and finely chop ginger
The Ramen Stock
02:00
8
Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then red
The Ramen Stock
08:00
9
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking
The Ramen Stock
01:00
10
Bring a pan of water to simmer
The Ramen Noodles
03:00
11
Cook 375g ramen noodles following the pack instructions, then drain and set aside
The Ramen Noodles
05:30
12
Bring a pan of water to simmer
Soft Boiled Eggs
03:00
13
Add a pinch of salt
Soft Boiled Eggs
00:30
14
Drop the eggs, one by one, into the water with a slotted spoon
Soft Boiled Eggs
00:30
15
Boil for five and a half minutes
Soft Boiled Eggs
05:30
16
Slice 400g cooked chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside
The Ramen Assembly
05:00
17
Remove with a spoon
Soft Boiled Eggs
00:30
18
Divide the noodles between four bowls
The Ramen Assembly
02:00
19
Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each
The Ramen Assembly
04:00
20
Strain the stock into a clean pan, then bring to the boil once again
The Ramen Assembly
05:00
21
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds
The Ramen Assembly
02:00
22
Allow the spinach to wilt slightly before serving
The Ramen Assembly
02:00