2 Chicken breasts
250g Egg noodles
2 Whole cloves of garlic
3 cm Piece of pelled root ginger
1 Litre of good quality chicken stock
2 Pak choi, roughly chopped (Alternatively you could use any green vegetable such as chinese cabbage or baby spinach etc)
4 Spring onions, finely sliced
A handful of beansprouts
A few spoonfuls chilli ramen sauce
Salt and white pepper to season
To start make the chilli ramen sauce, you can find the recipe for this below, 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 for at least 15 mins but preferably longer.
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.