Chicken Ramen
Ladies and gentlemen, I have flu. Like really bad flu. Like the rip your nostrils out, shove a fog horn down your throat kinda flu. So whilst I was going to do something more halloween-y for today’s post, I’ve resorted to what I’d actually want to be eating right now – this soothing bowl of chicken ramen soup. Think of this as pot noodle+. It’s pretty quick to make, and I can safely say that no matter how hung over, ill or dead you are, you will be able to make this. So if you’re like me right now and you feel like the walking dead, rustle yourself up (or find a nice person to do that bit for you) and glug down a decent bowl of this and I promise you you’ll feel a little bit better.
Recipe
Serves 2
Time: 25 minutes
Ingredients
- 2 Chicken Breasts
- 1L Chicken stock
- 2 ‘Layers’ of Noodles
- 4 Spring onions
- 2 Handfuls of Baby spinach
Method
- Pre-heat the oven to 180˚C. Put the chicken breasts on a sheet of tin foil and then wrap it up around the chicken so the join of the foil is on top. Then put this in a small roasting tin and roast in the oven for 15-20 minutes until cooked all the way through (so it’s not pink inside).
- Put the chicken stock into a pan and heat up. (You can make this by putting 1L of water into a pan with a chicken stock cube and bringing it up to the boil.)
- Add the noodles and boil until they’re soft but not too floppy.
- Meanwhile take the spring onions and chop the tops and tails off them. Then finely slice them into little discs. Add half the spring onions to the stock, keeping the other half for later.
- Once the chicken is ready slice it into 1cm slices.
- Ladle the stock into 2 bowls. Then portion the noodles between the bowls.
- Top with the slices chicken breast, the rest of the spring onions, and a handful of baby spinach on each bowl. Serve!
(Note: If you don’t have an oven you can chop the chicken into chunks and then poach it in the stock until it’s cooked all the way through!)
Thanks for reading!
Emma x