Spicy Chicken Ramen

Noodle Soup

• 250 grams Ramen noodles
• 1 litre chicken stock
• 2 cups water
• 2 chicken breasts, skin on (add more chicken breasts if making for more than 2 people)
• 2 cloves fresh Garlic, grated (optional use ¼ teaspoon Spice Zen Fresh Ground Dried Garlic)
• 1 thumb size piece of Ginger, grated (optional use ½ teaspoon Spice Zen Fresh Ground Dried Ginger)
• 1½ tablespoon Olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha sauce
• 1 tablespoon rice vinegar
• ½ teaspoon Spice Zen Stoneground Cumin Seed
• ½ teaspoon Spice Zen Roasted Stoneground Star Anise
• Salt and Spice Zen Stoneground Fine Black Pepper to taste

Toppings (as per your preference)

• Dried seaweed
• Scallions (or spring onion), chopped
• Soft-boiled egg
• Grated carrot
• Sliced Thai chillies

Recipe by: Jenna Rao

1. Bring some water to a boil as directed on the packet for the noodles. Boil the ramen for 3 minutes until tender and strain.
2. In a separate pan, season the chicken breast with salt, pepper and olive oil and grill skin side down first. Cover and cook through. Remove from the pan and rest for 10-15 minutes and slice diagonally. Set aside.
3. Add the water, stock, rice vinegar, Ginger, Garlic, all the spices and sauces and any other vegetables of your choice in a pot. Bring to a boil, and taste for seasoning.
4. In a soup bowl, place a portion of the noodles at the bottom and fill the bowl with the broth to cover the noodles. Add 1 sliced chicken breast on the top and any selected toppings.
5. Serve fresh and hot.

Recipe by: Jenna Rao