Recipe: Chicken and ginger ramen

Serves 2

15g Fresh Root Ginger

1 Spring Onion

320g British Chicken Thighs

1/2 Tsp Dried Chilli Flakes

2 Wholewheat Noodle Nests

80g Mangetout

1 Knorr Chicken Stock Cube.

Star Anise

1 Soy Sauce Sachet (30ml)

1 Rice Vinegar Sachet (30ml)

1 Chinese Rice Wine Sachet (15ml)

Method

Trim, then slice the spring onion[s] finely, separating the white and green parts

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the mangetout into bite-sized pieces

Boil a kettle

Slice the chicken thighs into thin strips

Heat a large pot with 1-2 tsp vegetable oil over a high heat

Add the chopped ginger, star anise and chilli flakes (can’t handle the heat? Go easy!) and cook for 1 min or until fragrant and sizzling, stirring constantly

Add the sliced chicken and cook for 4-5 min or until lightly browned

Add the Chinese rice wine and rice vinegar to the pot and cook for 30 secs or until it evaporates, stirring constantly

Add 1L boiled water, crumble in the Knorr chicken stock cube[s] and whisk thoroughly to combine

Bring to the boil, then once boiling, reduce the heat to medium

Add the wholewheat noodles to the pot and cook for 4-5 min, or until nearly cooked but with a slight bite

Tip: The noodles will carry on cooking, so aim for ‘al dente’ at this point!

Add the soy sauce and the spring onion whites (you’ll use the greens later!)

Add the mangetout and cook for a final 2 min – this is your chicken & ginger ramen

Serve the chicken & ginger ramen in bowls

Garnish with the spring onion greens and don’t forget to discard the star anise!

Enjoy!

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