Ingredients
- 2 Tablespoon olive oil
- 2 chicken breasts
- 50g all purpose flour
- 3 garlic cloves minced
- 8 sundried tomatoes sliced
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon oregano
- 1/2 tablespoon chilli flakes
- 600ml chicken stock
- 300ml single cream
- 2 tablespoon grated Parmesan (extra for garnish)
- 1/2 teaspoon ground pepper
- 1/2 teaspoon flakey salt
- 1/2 teaspoon sugar
- 200g ramen noodles
- spring onion (garnish)
- 4 boiled eggs (shells removed)
Method
- Pour the all purpose flour onto a plate. Get your chicken breasts and coat in the flour. Place a saucepan on medium heat and add in 2 tablespoon olive oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
- In the same saucepan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in 300ml chicken stock and single cream. Give everything a mix. Grate in your parmesan.
- Place your chicken breasts back into the pan, add on the lid and cook for 5 minutes. Remove the breasts again and set it aside to slice.
- Season your broth with salt, pepper and ½ teaspoon sugar. Taste and season accordingly. Add in another 300ml chicken stock, then add in your ramen noodles and cook according to packet instructions, stirring frequently.
- When your ramen noodles are cooked to packet instructions, ladle your broth and noodles into two bowls. Top with your sliced chicken, boiled egg and spring onion.
Product used in recipe
- Hakubaku - Organic Ramen Noodle
