Chicken Ramen

• 6 cups (1.5 Litres) Chicken Stock
• 4 whole Large Cloves Of Garlic, Crushed (5 Small)
• 1 teaspoon Fresh Ginger, Finely Chopped
• 2 cups Green Or Chinese Cabbage, Roughly Chopped
• 3 whole Pak Choi, Stems And Leaves Seperate
• 13 cups Dried Shitake (or Other) Mushrooms (optional)
• 12 ounces, weight Egg Noodles (less If Dried)
• 4 whole Chicken Breast Or Thigh Fillets
• 1 cup Bean Sprouts
• 1 teaspoon Castor Sugar
• 2 Tablespoons White Wine Viegar OR Chinese Cooking Wine
• 3 Tablespoons Thai Sweet Chili Sauce
• 4 Tablespoons Fish Sauce
• 1/2 whole Red Onion Finely Sliced
• 4 whole Spring Onion, Finely Sliced
• 2 whole Red Chilies, De-seeded And Sliced (1 If Large)
• Fresh Coriander Leaves
• 1 whole To 2 Whole Limes, Juice Only

1. In a large saucepan place the stock, crushed garlic and ginger and place on a very low heat for 15-20 minutes with the lid on.
2. Roughly chop the cabbage and the stems of the Pak Choi (discarding the bases, and making sure to wash thoroughly), setting aside the leaves for later.
3. Place the cabbage and Pak Choi stems and the dried mushrooms in the prepared broth, turning up the heat slightly.
4. Gently simmer with the lid on for another 10-15 minutes.
5. Meanwhile, prepare the noodles as per packet instructions and set aside.
6. Get your chicken and cover with glad-wrap or a plastic bag and flatten slightly with a rolling pin or your hand and place on a pre-heated lightly oiled griddle or frying pan and cook for 4-5 minutes on each side, or until cooked through, set aside.
7. Place the chopped pak choi leaves and bean sprouts into the simmering broth and simmer with the lid on for another 2 minutes or so.
8. Then remove from heat.
9. Make the sauce by placing all of the ingredients into a small bowl and whisk with a fork until combined, adjust sugar content to taste.
10. To serve:
11. Place the noodles in a bowl and cover with some broth and vegetables.
12. Slice the cooked chicken and place on-top along with some red onion, spring onion, sliced chilli, coriander leaves and a dash of lime juice.
13. Drizzle sauce over the top and enjoy.
14. Note: Can be made Gluten-Free by using rice noodles in place of the egg and using GF fish sauce (or even 2 Tablespoons of GF Soy Sauce).

chicken, cloves of garlic, fresh ginger, cabbage, seperate, shitake, noodles, chicken, sprouts, sugar, white wine viegar, sweet chili sauce, fish sauce, red onion, spring onion, red chilies, fresh coriander leaves

Taken from tastykitchen.com/recipes/main-courses/chicken-ramen/ (may not work)