Fabulous no rice noodle courgette zoodle noodle chicken raman, this is not just a bowl of broth it is an abundance of love and hugs for your soul and body, this is a bowl that gives you outstanding nutrition with gorgeous flavours and textures, what's more there is a wide variation of ingredients that you can assemble in this dish keeping it forever fresh and exciting, in Japan this dish is a staple main stay of their diet and is eaten daily and I know why because it makes you feel so good and always gives me a glowing sense of great health and love for my body when I eat this.
Ingredients
(serves 1)
600ml chicken stock
(homemade stock recipe below)
I make a batch of chicken jelly stock every week that keeps in the fridge in a glass jug giving me a variety of speedy from fridge to table ramans in under 7 minutes, making your own stock takes five minutes of preparation and two hours of un-attended simmering, plus you get lots of poached chicken for other meals ready to go from the fridge.
1 handful watercress
1 handful beansprouts
3 stems asparagus
3 stems broccoli
6 mangetout
1 red chilli sliced
1 spring onion sliced
1" ginger grated
1/2" turmeric grated
1 clove garlic grated
1 courgette to make zoodles or 1 ptn rice noodles
1 six minute mollet boiled egg
1 dash soy sauce
Courgette zoodles
If you don't have a zoodle maker then either strips of the courgette or using a potato peeler, peel ribbons of courgette, stack and slice longways you zoodles will be half as thick but you will still get the same gluten free effect.
First prep all your ingredients ready to go, then place your serving bowl on the side and put the watercress and beansprouts in the bowl,next bring a pan of water up to the boil and using a timer pop the egg in for six minutes exactly or if the egg is rather large six minutes twenty seconds, next this is important if you want a set white and soft dipping yolk, plunge the egg into a bowl of running cold water for one minute to stop the cooking process, if you want a hard boiled centre then just run the egg under cold water for a moment and leave on the side. Bring the chicken stock up to a gently simmer and add the garlic, chilli, spring onions, turmeric, asparagus and broccoli, simmer for a couple of minutes then pour in to your bowl, peel the egg and cut in half and place in your bowl, season the stock with a dash of soy sauce.
Home made chicken stock
1 free range chicken
1 onion quartered
2 carrots scrubbed
1 leek rough chopped
2 celery rough chopped
10 black peppercorns
1 lrg pinch sea salt
2 bay leaves
4 cloves garlic
2 tbsp fish sauce
5 star anise
1 lemon grass bashed
1/2 stick cinnamon
Place all the ingredients in a deep pan and fill with approx three litres of water enough to cover the chicken and bring to a gently simmer, skim off any froth and simmer gently for two hours, take off the heat and leave to cool, allowing the whole chicken to relax and absorb back some of the flavoured stock, once semi cooled remove the chicken and strain the stock into a large jug and place in the fridge to cool, once cool lift off the set fat and discard or keep and use for cooking. Take your chicken and pick off the all the meat and use for other meals like, coronation chicken salad, sandwiches, pie fillings, curries, raman, quiche etc...
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