CHICKEN RAMEN NOODLE

Beautiful bowl of gorgeous goodness, health boosting chicken broth with fresh turmeric, ginger, garlic, chillies and spring onions served with rice noodles, beansprouts, watercress and mangetout, simplicity at its very best.

Ingredients

(serves 2)

1 ltr chicken stock

(recipe below)

1 clove garlic grated

1" ginger grated

1" turmeric root grated or 1/4 tsp pdw

1 red chilli sliced

2 spring onions chopped

2 handfuls watercress

2 handfuls bean sprouts

1 handful mangetout rough chopped

2 ptn cooked rice noodles

1 tsp light soy sauce

THE CHICKEN STOCK

Ingredients

(makes 1.5ltrs )

3 ltrs water

1 free range or organic chicken

1 bay leaf

2 onions halved

4 cloves of garlic

1 leek halved

2 carrots rough chopped

2 celery halved

10 black peppercorns

1 large pinch of salt

2 tbsp fish sauce

5 star anise

1 stick cinnamon

2 cloves

Place all the ingredients in a deep stock pan and bring to a gently simmer, skim off any froth that accumulates on the surface of the stock and discard, simmer for two hours, when ready take off the heat and leave the stock to cool for an hour or so if you can, this is so that the chicken can absorb some of the stock as it relaxes making the meat really juicy.

Remove the chicken and strain the stock through a fine sieve and place in the fridge to set, once set you can easily remove the fat that will have set on the top of the stock.  Pick all the meat from the chicken and store in the fridge for use with ramens and broths or with other meals.

This is a really quick assemble, bring your chicken broth up to a gently simmer, add the grated garlic, ginger, turmeric, chopped spring onion, chillies and mangetout and simmer for two minutes, meanwhile assemble your bowl, add the watercress, beansprouts and noodles, pour over the hot broth, use the sou sauce as your salt seasoning add to your taste and enjoy.  You can add any variation of meats and vegetables to this meal.