Chicken & Ginger Ramen

Cooking instant noodles reminds me of my road trip across Canada, when all I had to cook with was a portable stove and 2 sporks (a spoon and a fork at the same time). I’m not kidding! So in terms of culinary adventures, I was quite limited. This is why I’m catching up now with fancy spicy ramens. Let’s jump right in!

Servings: 4

Total time: 30min

(I noticed that time-consuming recipes involve a lot of peeling and chopping. The fastest you improve those skills, the sooner your dinner is ready. Roll up your sleeves!)

Ingredients:

– 2 soup spoons olive oil

– salt & pepper

– soya sauce

– 1 leek

– 2 sticks of celery

– 3 king oyster mushrooms (the “chunky” ones 🙂 )

– a little bag of soya bean sprouts (300g)

– 2 teaspoons fresh ginger, minced (more or less depending on your taste)

– 400-500g chicken breast without skin nor bones

– 4 packs instant noodles (200-300g)

– 6 cups chicken or vegetable stock

– 4 eggs

Directions:

Before getting started, wash the vegetables (leek, sticks of celery, mushrooms and ginger) and chop them. Separate the ginger from the rest and set the vegetables aside in a plate. Do the same for the chicken by removing the fat and chop it into small cubes. Set aside in another plate.

In a large wok over medium heat add 2 soup spoons of olive oil. Once hot, add the vegetables you set aside previously. For now, let the ginger and the sprouts in peace. Cook for a few minutes and set aside (again!). Now cook the chicken in the wok and season with salt and pepper. When the chicken is ready, add the vegetables in the wok as well as the soya bean sprouts, the ginger and the stock. Stir up and bring to the boil.

In a separate saucepan, boil some water for the eggs. For a perfect timing, put the eggs in the saucepan and 2 minutes before they are ready, put the noodles in the wok. I like soft boiled eggs so 5 to 6 minutes are enough. Once ready, put the eggs in a plate and let them cool down a little while you place the ramen in 4 large bowls. Peel the boiled eggs and cut them in halves. Place them artistically on top of the ramen. For a spicy touch, add some soya sauce to your liking and enjoy!

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