Peanut Butter Chicken Ramen

Preparation

• 1

  Heat the oil in a large pot over a medium heat. Stir in the leek then cover with a lid and turn the heat down to low. Cook for 5-10 minutes until the leek has softened.

• 2

  Remove the lid then add the ginger and garlic. Cook for 1-2 minutes more, stirring often.

• 3

  Add the stock, soy sauce, chilli oil. Add chicken breasts and bring to simmer then cover with a lid. Continue to simmer over a low heat, turning the chicken over halfway through if it isn’t submerged, until the chicken is cooked through – around 20 minutes, skimming off any foam from the top of the soup. Once cooked, remove the chicken breast from the pot to a clean cutting board and shred into small pieces.

• 4

  Fill a medium pot with boiling water, bring to a gentle simmer and carefully lower in your eggs. Cook for 5-6 minutes then remove from the water to a bowl of cold water.

• 5

  To the same medium pot of boiling water, now add your egg noodles and cook according to the time on the packet. Drain and divide between the bowls.

• 6

  Meanwhile, peel the shells from your eggs. Cut the eggs in half and add one egg to each bowl.

• 7

  Add the peanut butter and soy milk to the pot of broth and stir until combined. Add the bok choy and cook for 2-3 minutes until softened but still crisp. Divide the soup between the bowls then garnish with the chicken and spring onions and serve.

• 1

  Enjoy!