Cheat's Chicken Ramen

INGREDIENTS

For the chicken marinade:

• 4 chicken thighs, skinless & boneless
• 50ml low sodium soy sauce
• 50ml mirin
• 1 tbsp sesame oil

For the ramen broth:

• 1.5 litres best quality chicken stock
• 1 thumb sized piece ginger, thinly sliced
• 1 garlic clove, thinly sliced
• 1 red chilli, thinly sliced
• 150g tenderstem broccoli, roughy sliced
• 100g exotic mushrooms, halved if large
• 2 large carrots, julienned
• 1 tsp sesame oil
• 1 x 300g egg noodles, cooked & drained
• Sea salt

To serve:

• 100g bean sprouts
• 4 eggs, just hard boiled, cut in half to serve
• 6 spring onions, finely sliced
• Small handful coriander leaves
• Small handful mint leaves

METHOD

1. For the chicken, place all the marinade ingredients in a bowl and allow to marinade while you prepare the broth.
2. To prepare the broth, place the ginger, garlic, chilli and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes until the broth has infused with flavour then remove the ginger, garlic and chilli from the liquid using a slotted spoon.
3. Add in the broccoli and blanch in the broth for 2-3 minutes until tender, remove using a slotted spoon and set aside.
4. Add the mushrooms and carrots and cook for another 5 minutes until softened. Season to taste with salt and sesame oil.
5. While the broth simmers, cook the noodles according to the pack, once cooked, drain and set aside.
6. To cook the chicken, heat a griddle pan over a high heat. Remove the chicken from the marinade and cook for 4 minutes either side or until cooked all the way through and the chicken has deep char marks. Remove from the heat and slice thinly.
7. Arrange the noodles in bowls with broccoli, bean sprouts and chicken pieces. Ladle over the hot broth with the carrots and mushrooms and serve with the just hard boiled eggs and spring onions with fresh coriander and mint to garnish.