Chicken Ramen With Chilli Oil and Chinese Broccoli

This warming bowl of ramen is packed with colour, spice, and comfort. Featuring sliced chicken breast, creamy chilli-spiked broth, and crisp vegetables, it’s a nourishing dish that comes together quickly without compromising on flavour.

Ingredients

• 2 chicken breasts
• 2 packs ramen noodles (or 200g fresh egg noodles)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tbsp miso paste
• 3 cups chicken stock
• ½ cup coconut milk
• 1 tsp chilli oil (plus extra to drizzle)
• 1 cup Chinese broccoli (gai lan), blanched
• ½ cup bean sprouts
• ½ cup edamame, cooked and shelled
• 2 spring onions, finely sliced
• Fresh coriander, to serve
• Black sesame seeds, to serve
• Salt, to taste

Method

1. Season and pan-fry chicken breasts over medium heat until golden and cooked through. Set aside to rest, then slice thinly.
2. In a saucepan, heat sesame oil. Add garlic and ginger, sauté until fragrant. Stir in soy sauce, miso paste, and chilli oil.
3. Add chicken stock and coconut milk. Simmer gently for 5 minutes, then taste and season.
4. Cook noodles according to packet instructions, then drain.
5. Divide noodles between bowls. Pour over hot broth and top with sliced chicken.
6. Arrange Chinese broccoli, bean sprouts, edamame, and spring onions around the bowl.
7. Garnish with coriander, sesame seeds, and a generous drizzle of chilli oil.