Ingredients

  • SpinneysFOOD onion 1
  • Lemongrass 2
  • Peanut oil 4 tbsp
  • SpinneysFOOD fresh chicken breast fillets 340g
  • Dried kaffir lime leaves 4
  • SpinneysFOOD bottled water 3½l
  • Rice vinegar 2 tbsp
  • SpinneysFOOD fine crystal sea salt 2½ tbsp
  • Ramen noodles 270g
  • Sesame oil 4 tbsp
  • SpinneysFOOD fresh basil 10g
  • Sesame seeds 2 tbsp
  • Bean sprouts 100g
  • SpinneysFOOD eggs yolks 4
  • Lemon 1
  • Pickled ginger 100g
  • SpinneysFOOD fresh coriander 10g
  • SpinneysFOOD ginger 20g

Equipment

  • Saucepan 1

Nutrition (Per serving)

  • Calories 712
  • Fat 42g
  • Saturates 9g
  • Protein 20g
  • Carbs 57g
  • Sugars 10g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Summer ginger ramen

Japanese 15 Mins Prep · 65 Mins Cook

  1. To make the chicken broth, quarter the onion, keeping the skin and peels on and thinly slice the ginger keeping the skin on.
  2. Using the flat side of your knife, press down on the lemongrass stalks to bruise them.
  3. Heat the peanut oil in a large pot over a medium heat.
  4. Season the chicken well with ½ tsp salt and fry until golden and cooked through, approx. 15 minutes.
  5. Add the onion, ginger, lemongrass and kaffir lime leaves to the pot and cook for 5 minutes or until it starts to brown.
  6. Add 310ml of water and vinegar, scraping the bottom of the pot with a wooden spoon.
  7. Add 3L of water and 2 tbsp sea salt and reduce to a low heat, using a ladle to skim off any impurities. Simmer for 55 minutes until the chicken is cooked and tender.
  8. Cook the noodles according to package instructions then drain and rinse under cold water and place in a bowl.
  9. Drizzle 2 tbsp of sesame oil over and toss through.
  10. Remove the chicken from the broth and use two forks to shred the meat. Place in a large bowl.
  11. Drizzle the rest of the sesame oil over the chicken and toss through.
  12. Remove the broth from the heat and strain it through a fine mesh sieve.
  13. Finely chop the fresh coriander, reserving some whole, and thinly slice the lemon.
  14. Lightly toast the sesame seeds in a medium-hot pan, approx. 1 minute.
  15. To serve, divide the noodles between 4 bowls and top with pulled chicken, broth, coriander, lemon slices, basil, sesame seeds, bean sprouts, pickled ginger and egg yolks.
  16. TOP TIP: For an even lighter ramen, use colourful spiralised vegetables instead of noodles.

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