|Prep Time: 30 mins||Cook Time: 15 mins|
|Ready in: 45|
Cooking can be a bit of a pain when you get home during the week after work.
2 x Chicken breasts
2 x Teaspoons Soy Sauce
Seasoning of white pepper
Dash of Irish Rapseed oil
1 x Cube knorr Chicken stock pot
¼ Clove Garlic Crushed
Dash of fish sauce
100g Fine egg noodles
1 Fresh lime
2 Spring onion
1 fresh red chilli
50g sugar snaps
50g bean sprouts
Marinade the chicken breast in the rapeseed oil, soy sauce and seasoning for 20 minutes.
Pan-fry for 4-5 minutes on each side to cook through.
Allow to rest for a few minutes before slicing the chicken at an angle.
Dissolve the chicken stock pot in 750ml boiling water, add the crushed garlic, a few slices of the fresh chilli and a dash of fish sauce to infuse in the liquid for extra flavour.
Cook the noodles in boiling water for 3-4 minutes and refresh in cold water
At this stage you are ready to assemble your ramen – place the sugar snaps, chilli, spring onion and coriander in your bowl, top with the cooked noodles and then place the sliced chicken on top.
Slowly pour the hot chicken broth over the ingredients, squeeze the fresh lime in and garnish with spring onion, chilli & coriander