Chicken Ramen

Quick and easy to make, plus a great cost affective meal.
Rich in protein, vitamins, minerals and omega-3 fatty acids.
Full of flavour with a soothing effect on the gut, and the soul.
If you opt to use home-made chicken stock it will also provide collagen and amino acids that contribute to healthy digestion, joint health and supports the immune system.
Serves 2
Takes 20 minutes
Ingredients
- 2 eggs
- 600ml chicken stock broth
(see recipe here) - 80g sliced cooked chicken pieces
- 100g rice noodle pieces
- 2 sprigs of spring onion chopped length ways
- 1 to 2 inch cube grated fresh ginger
- 2 cloves garlic finely chopped
- 1 inch sliced red and green chilli
- handful finely sliced mangetout
- squeeze lime (optional)
- lug sesame oil
- 1tsp miso paste
- 1tsp oyster sauce
- 1tsp dark and light soy sauce
- 1 to 2 tsp sriracha chilli sauce
- bunch chopped fresh coriander
- pinch sea salt & white pepper
Method
Boil water in the kettle.
Place the rice noodles into a bowl, when the water has boiled pour it over the noodles, cover and sit to one side.
Place the eggs into a small pan, pour over the boiling water, cook the eggs on steady simmer for 4 to 5 minutes.
Remove the eggs from the heat, pour way the hot water and run under cold water, then peel off their shells, slice in half-length ways and sit to one side.
Gently heat the sesame oil in a pan on the hob.
Add the garlic and cook for a minute, avoid overcooking as it will taste bitter.
Pour the chicken stock broth into the pan on a medium heat.
Add the miso, oyster sauce, soy sauce mix, sriracha chilli sauce, sea salt and white pepper and stir well.
Taste the broth and add more of the miso, oyster sauce, soy sauce mix, sriracha chilli sauce, sea salt and white pepper to suit your taste.
Add the chicken pieces to the broth to become warm.
Drain the rice noodles.
To Serve
Portion the rice noodles into two ramen bowls
Pour the broth into the two ramen bowls with equal portions of chicken.
Add the grated ginger, spring onions, mangetout, red chilli, green chilli and the boiled eggs.
Sprinkle with the fresh coriander.
Squirt a segment of fresh lime (optional)
Store
Fridge 3 days.
Tips
Ideally have fresh chicken stock prepared before making this dish or use bought chicken stock.
I always have cooked chicken pieces in the freezer ready for when I need to make this type of dish. Ensure it is completely thawed before use.
Note
This dish will take much longer if you need to cook the fresh chicken stock or the chicken pieces.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.