What’s for dinner? Chicken and egg ramen bowl

Serves 2 – 4 

You’ll need: 2 chicken breasts; salt and pepper, to taste; 30ml butter; 15ml sesame oil.

For the broth: 10ml ginger, finely chopped; 1 garlic clove, finely chopped; 45ml soy sauce; 1litre chicken stock; 250g button mushrooms, sliced; 250g egg noodles, cook per packet instructions; 3 spring onions, sliced; 1 green chilli, sliced, optional; 2 large eggs, boiled to your liking; 30ml fresh coriander, leaves only.

How to:

Place the chicken on a plate and season well. Heat the butter and oil in a large frying pan and cook the chicken until golden on both sides. Remove, cover and keep warm until ready to use.

For the broth, use the same pan and add the ginger and garlic and cook for a few minutes. 

Add the soy sauce, and stir to combine and cook for a few seconds. Add the stock, cover and bring to the boil. Remove the lid and simmer for about 5 – 8 minutes.

Add the mushrooms and simmer gently for a further 5 minutes and season to taste.

To assemble the bowl, slice the chicken into thin pieces, place the noodles into a deep serving bowl, add the chicken and pour the broth over. Top with the spring onions, chilli and eggs, serve immediately with a few coriander leaves.

* Recipe & image by The South African Poultry Association.