Remember this convenient and tasty method for cooking chicken? If you’re like me you’ll want variety in your dinners and on cold nights there’s nothing better than soup or broth to really comfort you. So here’s my take on what I like to call fake or minimalist chicken ramen. I used rice vermicelli noodles instead of wheat-based ones and didn’t have much in the way of garnish. Ideally you could add shiitake mushrooms, bamboo shoots, spring onions, a dash of lemon or lime juice and so on; I only had fresh coriander that day. Nonetheless, a satisfying dish was created because I’m forever a condiment hoarder and here is the result:

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You will need (2 servings):

– chicken or beef stock dissolved in 600-800ml of water (half a cube is sufficient if that’s what you’re using)

– a dash of fish sauce

– a teaspoon of pad thai sauce

– 2 tablespoons soy sauce

– one grilled chicken breast or boneless thigh

– chopped fresh coriander

– one portion rice noodles

Bring the water to a boil and add all your condiments. Add the noodles and chicken. By the time the noodles cook, the chicken will be heated through. Taste to check flavour and adjust if necessary. Serve steaming hot with some fresh coriander at the side.

Here are some other ramen hacks.


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