Chargrilled chicken ramen
30 MINUTES | SERVES 3 | EASY chicken stock 1.25 litres ginger a thumb-sized piece, shredded red chilli 1, deseeded and sliced garlic 1 clove, thinly sliced soy sauce 1 tbsp skinless chicken breasts 2 flavourless oil 1 tsp egg noodles 300g pak choi 1, quartered lengthways kale 2 handfuls coriander a small bunch, chopped red onion ½, very thinly sliced lime 1, juiced
• Put the chicken stock into a large pan with ¾ of the ginger and red chilli, all of the garlic and the soy sauce, and bring to a boil. Cover and simmer gently for 15 minutes.
• Meanwhile, put the chicken breasts between two pieces of clingfilm and gently tap with a rolling pin until an even 1cm thickness. Season well and drizzle with a little oil. Heat a griddle pan over a medium-high heat and cook the chicken for 4-5 minutes on each side or until cooked through and charred. Rest for 5 minutes on a plate under foil, then slice.
• Add the noodles and pak choi to the broth, and simmer for 2 minutes, then add the kale and simmer for a further minute.
• Use tongs to divide the noodles and veg between 3 wide bowls. Ladle over the broth, divide the chicken and put on top with the remaining ginger and chilli, and sprinkle over the coriander, red onion and lime juice.
PER SERVING 572 KCALS | FAT 5.3G SATURATES 1.2G | CARBS 76.3G | SUGARS 5.4G FIBRE 9.6G | PROTEIN 50G | SALT 3.2G