Sometimes a plate or bowl can inspire a meal and recently I got these beautiful bowls so you must forgive me if you see them too much on the blog but it’s like getting a new toy that you can’t stop playing with. The bowls scream pastas and soups, when I think of these two things it only seemed fair to premiere the new bowls on my dinner table by making spicy chicken ramen. Who knew noodles, broth, chicken in a bowl could look so pretty?
This dish is a nod to Wagamama (where I had lunch yesterday) like their food it is simple, healthy and tasty. I should say that you may not want to prepare this dish for a new date or around anyone that should not see you sniffle, while your eyes water and sweat droplets begin to appear. I’m just joking, if you don’t want the heat to have this effect be gentle with the scotch bonnet pepper, but the hot seasoned broth will clear your system, which I think is a good thing! Spring is supposed to be in full swing but I am feeling cold in London so I share this dish with you so we can still feel warm and fuzzy inside even when the weather may not have caught on to the change of seasons yet.
Tell me what you think.
Live, Love, Eat!
- 2 skinless chicken breasts
- Head of pak choi, shredded roughly
- 1 Chilli pepper (scotch bonnet), thinly sliced (optional)
- 2-3 scallions (spring onions, green onions), sliced into 1/2 cm slices
- 1-1.5 litres chicken stock
- 1 garlic clove, crushed
- 1 tablespoon soy sauce
- 2 blocks of dried thin eggs noodles (approx. 100g)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2” Length of fresh root ginger (1 tsp minced ginger works just as well)
- sesame seed oil
- salt and pepper
- Bring chicken stock to a gentle boil and add soy, ginger, garlic and ½ the spring onions and simmer for 5 minutes.
- Meanwhile, wrap the chicken breasts in cling film and bash evenly with a rolling pin until each breast is ½ inch thick. Bring a lightly oiled griddle pan to medium/high heat before brushing each chicken breast with a little sesame seed oil and season with salt, pepper, garlic and onion powders. Then fry the chicken for 5 minutes on each side until nicely charred and cooked through. Leave for a couple of minutes to cool then cut into diagonal slices.
- Add noodles, pak choi and a little of the chilli pepper to hot stock and boil for 2-3 minutes. Once the noodles are cooked and pak choi has wilted, use tongs or pasta spoon to dish noodles and pak choy in big bowl, lay sliced chicken across the top and then ladle the hot stock over it.
- Garnish with the remaining spring onion and chilli pepper drizzle a little sesame oil over the top and serve steaming hot.
- This dish tastes just as good without the chicken, simply use additional vegetables of your choice such as carrots and broccoli that you would add to the broth for about 5 minutes before adding noodles. For a gluten-free option, use rice noodles instead of egg noodles.