Chilli Chicken Ramen

Right then, first recipe time! This is my own version of the famous Japanese/Chinese dish, and is pretty similar to the one they do in Wagamama, and makes a great tasty lunch. Enjoy!

Ingredients list - serves 1 (double up ingredients for two people, natch!)

For the stock -
1 tablespoon of vegetable oil
1 carrot - sliced
1 banana shallot - sliced
1 red chilli - sliced 1 clove of garlic - chopped, minced, sliced, whatever is easiest for you
2.5cm piece of ginger - peeled and finely sliced
1 litre of veg or chicken stock
2 tablespoons soy 40 mls of chinese cooking wine
Salt & Black pepper Pinch of Togarashi (japanese seasoning) if you have it, or chilli powder if not

To serve -
Ramen noodles - I use Blue Dragon ones, which come in sticks. Use 1 - 1.5 sticks depending on how hungry you are.
Chicken breast - fat trimmed off.
1 spring onion - finely sliced
Handful of coriander leaves - torn
Quarter of a red onion - sliced
Quarter of a red pepper - sliced
Handful of bean sprouts 1 red chilli - sliced

Method -

1 - In a fairly large pan heat the oil, then add the shallot. Once softened, add the garlic, chilli, ginger and carrot. Cook gently for 3-4 minutes until beginning to soften.

2 - Add the stock, the soy sauce, the chinese cooking wine, and the togarashi or chilli powder (if required). Also add a pinch of salt and pepper, but not too much salt - the stock and the soy will take care of that. Bring to the boil, then reduce to simmer for 25- 30 minutes. Slice up your peppers, red onions, spring onions etc while it cooks.

3 - Strain stock into another pan through a sieve, discarding the remnants of the vegetables.

4 - Bring stock back to a simmer, then add your chicken breast. Make sure you don't boil it as this will make the chicken tough. A gentle simmer will make tender chicken. 7-10 minutes should do, depending on the size and thickness of the chicken breast.

5 - Remove the cooked chicken and let it rest on a plate. Meanwhile, add your noodles to the stock for 2-3 minutes until just tender. Pour the cooked noodles and stock into a large serving bowl.

6 - Slice your chicken diagonally, and lay it on the noodles. It should sit nicely on top, "floating" in the stock. Arrange your other vegetables and coriander, scattering the spring onions and sliced chillis across the bowl. Serve with a wedge of lime, and enjoy it!

Note - you can make it with tofu instead of chicken for a vegetarian option, although it's better to stir fry cubes of tofu or griddle a large piece - I don't thikn the simmering option would work so well!