My Weekly Special
Chicken & Mushroom Ramen
This recipe serves four but I like to freeze it in individual portions so that it can be grabbed from the freezer for an easy solo meal. It would make a great option for a work lunch, as all you need to do is add boiling water at the office for something much more exciting (and kinder on the wallet) than a sandwich from the local supermarket!
Ingredients (Serves 4)
◆ 1 tbsp sesame or vegetable oil ◆ 1 tbsp frozen chopped garlic
◆ 1 tbsp frozen chopped ginger ◆ 2 skinless, boneless chicken breasts, thinly sliced
◆ 8 white mushrooms, sliced
◆ 1 carrot, peeled and grated
◆ 1 tbsp soy sauce
◆ 2 chicken stock cubes
◆ 2 tbsp chopped chives
◆ 4 blocks dried chicken noodles ◆ 4 eggs, to serve (optional)
Heat the oil in a large, deep-sided frying pan over a medium heat, then add the garlic and ginger and cook, stirring, for 2 minutes, until soft and fragrant.
Add the sliced chicken to the pan and cook, stirring continuously, for 2-3 minutes until well-sealed and coated in the garlic and ginger.
Add the mushrooms, carrot and soy sauce to the pan and cook for a further 2 minutes, until the vegetables are just starting to soften.
IF YOU’RE COOKING NOW...
Dissolve the stock cubes in 8 cups (2 litres) of boiling water, then add to the pan along with the chives and the dried noodles.
Bring to the boil, then reduce the heat to a gentle simmer and leave to cook for 6 minutes.
Meanwhile, if you are serving the ramen with boiled eggs, bring a separate pan of water to the boil and cook the eggs for 7 minutes, then immediately drain and rinse under cold running water to stop the eggs from cooking further (this should give you eggs that are firm enough to peel, with yolks that are still slightly soft and jammy). Peel the eggs and cut into halves.
Divide the noodles, veg and broth between 4 serving bowls, then add half a boiled egg to each bowl. Serve hot.
IF YOU’RE MAKING AHEAD TO
Remove the pan from the heat and set aside until the vegetables have cooled to room temperature, then divide the mixture equally between 4 small, labelled freezer bags.
Grate half a stock cube into each bag along with 1 block of dried noodles and half a tablespoon of chives, then seal and freeze flat for up to 3 months.
Then... Remove as many portions of ramen mixture as you would like from the freezer and add to a large bowl (use an individual serving bowl if you are defrosting a single portion). Pour over 2 cups (480ml) of boiling water for each portion of ramen you have defrosted, then cook on high in the microwave for 8 minutes, stirring the mixture halfway through.
If you want to serve the ramen with the boiled eggs, cook these as described above while the ramen mixture is cooking in the microwave.
Divide the mixture between serving bowls, top each with half a boiled egg, if using, then serve hot.