Ramen

Ingredients

• 240 grams instant ramen noodle packet
• 200 grams boneless chicken breasts, thinly sliced
• 2 tablespoons sesame oil
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped celery stalk
• 2-3 spring onions, sliced 
• 4-5 fresh red chillies, diagonally sliced
• 5-6 cups chicken stock
• Salt to taste
• 1 medium carrot, cut into thin roundels
• 8-10 small broccoli florets
• 6-8 button mushrooms, thinly sliced
• ½ cup bean sprouts + for garnish
• Chopped spring onion greens for sprinkling
• 1 tablespoon light soy sauce
• Shredded nori for sprinkling
• Toasted white sesame seeds for garnish
• 2 soft boiled eggs to serve

Method

1. Heat sesame oil in a wok, add garlic and celery stalk, mix well and sauté for 1-2 minutes. 
2. Add spring onion bulbs and half the red chillies, mix and sauté for 1-2 minutes. Add chicken stock, ix well and let the mixture come to a boil. 
3. Add salt and mix well. 
4. Break the ramen noodles and add and let the mixture come to a boil again. 
5. Add chicken and mix well. 
6. Add carrot, broccoli, button mushrooms and bean sprouts, mix well and cook for 2-3 minutes. Add instant noodle spice mix and mix well. 
7. Add the remaining red chillies and spring onion greens and mix well. Add light soy sauce and mix well. Cover and cook for 2-3 minutes.
8. Transfer the ramen into 4 serving bowls, garnish with bean sprouts and sprinkle shredded nori, spring onion greens and white sesame seeds.
9. Halve the soft boiled eggs and place one half in each bowl and serve hot.