Chicken Ramen

In an attempt to stay somewhat healthy on a day when we were craving some really filling food, we decided to try one of our old favourites - chicken ramen! Now, I can't say it's one that's authentic or as good as those in restaurants, but we were definitely pleasantly surprised by how good it was and it certainly curbed the hunger!

To make two satisfying bowls, you will need:

3 Scallions
1 Chicken thigh/tofu*
1/2 head of Broccoli
1/2 cup snow peas
2 carrots
1 courgette
1 head Bok Choi

1 leek
1/4 cup babycorn
75g Soba noodles
1 tbsp Soy Sauce
1 tbsp sesame oil
3 cups chicken/vegetable stock
Chilli flakes
1 inch fresh ginger root, minced

*If you're using tofu, you may need to press the tofu for a few hours. Consult packaging and if it need to be pressed, wrap in kitchen tissue and place a heavy pan on top.

1. Begin by putting the chicken on to cook, ours was seared in the pan then finished the cooking in the oven. Cook until juices run clear. If using tofu, simply fry until golden.

2. Chop all vegetables into similar sized chunks

3. Place chicken stock in pot and boil, once boiled add soy sauce.

4. Boil soba noodles for 1 minute less than time stated on packaging.

5. Flash fry vegetables (except bok choi and scallions) with ginger for 2-3 minutes depending on preference

6. Strain noodles, place back in pot and add sesame oil and chilli flakes, ensure all noodles are well coated.

7. Place noodles in bottom of the bowl

8. Add bok choi then the fried vegetables

9. Spoon stock over the noodle and vegetable mixture until bowl is three quarters full

10. Top with sliced chicken and scallions

This is a really simple and tasty recipe - great for days when you're super hungry, tired & need extra energy and despite being so filling, it's relatively healthy! If you have any recipes for ramen you'd like to share - we'd love to try 'em!