Five-Spice Chicken Ramen
Quick and easy chicken ramen noodles with mushrooms, bok choi and jammy egg seasoned with Chinese five spice, soy sauce, garlic and ginger.
Ingredients
- 4.5-5 full ladles of chicken broth
- 4 medium chicken breasts
- 1 tbsp Chinese five spice seasoning
- 4 bundles of dried ramen noodles
- 4 eggs
- 2-3 oyster mushrooms sliced lengthwise
- OR a bunch of enoki mushrooms
- 1-2 bunch of baby bok choi leaves separated
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp dark soy sauce
- 1 tsp sesame oil
- chopped scallions or fresh coriander for garnish
Instructions
- Heat 1 tsp sesame oil to medium and fry minced garlic and ginger for a few seconds until fragrant.
- Add 2 tbsp dark soy sauce and stir to combine. Add the mixture to the broth.
- Pound the chicken breasts until flattened to about 1cm thick. Rub with the five spice mix.
- Heat 1 tbsp oil to medium and fry the breasts for 3-4 minutes on each side until cooked inside.
- Boil the eggs.
When ready to assemble:
- Boil the noodles according to the instructions.
- In the meantime, bring the broth to boil and add sliced oyster mushrooms or enoki and bok choi leaves.
- Simmer for 2 minutes.
- Taste and adjust for salt (you can add more soy sauce at this stage).
- Slice the chicken breasts.
- Drain the noodles and place into individual bowls. Arrange the sliced chicken breasts on top or by side and pour over the broth.
- Divide the bok choi leaves and mushrooms between the bowls.
- Add the halved egg and garnish with chopped scallions or coriander leaves.