Gekikara chilli chicken ramen

YOU WILL NEED:

◻ 3 spring onions, sliced

◻ 900ml water

◻ 1 chicken leg, bone in but skin removed

◻ 1 lemongrass stalk, split lengthways

◻ 4 tbsp tahini

◻ 1 tbsp miso

◻ 1 tbsp soy sauce, or more to taste

◻ 2 tbsp hot chilli oil

◻ 1 fresh hot chilli, finely sliced

◻ 2 garlic cloves, thinly sliced

◻ 150g dried ramen/egg noodles

◻ ½ pak choi or 1 baby pak choi halved

◻ 100g bean sprouts

◻ 2 tbsp toasted sesame seeds, coarsely ground

◻ A few pinches of chilli flakes

1

Divide the spring onions into white parts and green parts – set the green parts aside to use later. Combine the white parts with the water, chicken leg, lemongrass, tahini, miso, soy sauce and chilli oil in a large bowl, then cover and cook for 20 minutes to make a broth.

2

Remove the lemongrass and discard, then take the chicken out and set on a board or plate to cool. When the chicken is cool enough to handle, shred it with your hands or forks into large chunks.

3

Add the fresh chilli and garlic to the broth and whisk well to dissolve the miso and tahini. Add the noodles, pak choi and bean sprouts, cover and cook for three to six minutes, until the noodles are done. Different noodles will absorb different amounts of water, so taste the broth and adjust the seasoning with more soy sauce as necessary.

4

Transfer the noodles to large bowls, then pour over the broth and top with the pak choi, bean sprouts and shredded chicken.

5

Garnish with the green parts of the spring onions, ground sesame seeds and chilli flakes.