Chicken Ramen

A fast chicken ramen with chicken breast, stir-fry vegetables, noodles, and a halved egg in hot chicken broth finished with chilli and chives.

• 2 skinless chicken breasts
• 200 g stir-fry vegetables
• 200 g ramen noodles
• 1 egg
• 500 ml chicken broth for ramen
• Finely chopped chives, to serve
• Chilli flakes, to serve

Method

1. 1
   Boil the egg for 6 to 7 minutes, cool it under cold water, and peel it.
2. 2
   Put the chicken breasts in a saucepan with the broth and simmer gently until cooked through, about 8 to 10 minutes. Lift out the chicken and slice it.
3. 3
   Add the stir-fry vegetables to the simmering broth and cook for a few minutes until just tender but still lively.
4. 4
   Add the ramen noodles and cook according to the package instructions until soft.
5. 5
   Divide the noodles and broth between bowls. Top with the sliced chicken and halved egg and finish with chives and chilli flakes.