To start make the chilli ramen sauce, you can find the recipe for this beolow, it is simple to make and can be used again.
Add the stock to a pan and bring up to a simmering boil, add the whole garlic and ginger and allow the flavours to infuse.
Next heat a griddle/frying pan on a high setting. Drizzle a little oil on the whole chicken breasts and rub in before seasoning well with salt and white pepper. Fry the chicken breast on both sides until cooked through, this will depend on the thickness of the chicken breasts but should take no more than ten minutes. Remove the chicken breast from the heat and leave to rest for 5 minutes before slicing into diagonal strips.
Remove the whole garlic and ginger from the stock before adding the noodles and cooking for 2 minutes, now add the pak choi/cabbage and beansprouts and cook for a further minute.
Divide the noodles and pak choi between 2 bowls and ladle over the hot stock. Top with the sliced chicken and some chilli ramen sauce. Sprinkle over the spring onions and serve.
Chilli ramen sauce recipe
This chilli ramen sauce will keep in the fridge for several weeks if stored in a sterilised jar. Use it on grilled meat, fish or mix through noodles and stir frys.
makes 125ml
2 tsp sugar
2 tbsp red wine vinegar
2 red chillies, finely chopped
1 clove garlic, finely chopped
5 tbsp fish sauce (nam pla)
Dissolve the sugar in the vinegar in a small pan over a low heat. Add the chilli and garlic and simmer for a few minutes. Allow to cool then add the fish sauce.
