Lorraine's Famous Oriental Chicken Style Raman - by Lorraine
By jodiewalters
Yummy Chicken Raman (which Simon usually cooks)!!!
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Ingredients
- 2 skinless chicken breasts
- 2 tsp five spice
- 100g rice noodles
- Handful of mange tout
- 6 thin asparagus spears
- salt/pepper
- Thumb size piece of fresh ginger
- 1/2 fresh red chili
- 1 chicken stock cube
- 6 baby corn
- soya sauce
- juice of a lime
- handful of spinach
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Boil the kettle and put a medium frying pan or wok on a high heat. Put a large saucepan on a high heat. Fill the saucepan with a litre of boiling water from the kettle and put a lid on it. In the meantime, slice the chicken breasts lengthways into 3 pieces and put them in a bowl. Sprinkle the chicken with five spice and a good pinch of salt & pepper and stir. Put a little oil in the hot frying pan with the chicken and cook for 5 minutes, until golden, tossing and turning every now & again.
Step 2
While the chicken is cooking, peel and finely slice your ginger and slice your chili. Crumble the stock cube into the pan of boiling water. Add half the chili, all the ginger, your noodles, mange tout, asparagus & corn, with 2 tablespoons of soya sauce. Bring to the boil and cook for 2-3 minutes, stirring. Half the lime and squeeze in the juice. By the time the noodles & veg are done, the chicken will be cooked.
Step 3
Remove the chicken from the pan and slice each piece in half to expose the juicy chicken inside (dont over cook it).
To serve divide the spinach leaves between your bowls and pour over the broth, noodles & vegetables. Divide the chicken pieces over and scatter with the remaining chili.
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