Gluten and Dairy Free Chicken Ramen

serves / makes 2



  1. Cook the chicken in a shallow pan over a medium heat for about 18 minutes
  2. Start making the ramen broth by heating the sesame oil in a large pan over a medium heat
  3. Stir in the ginger and garlic and cook for a couple of minutes
  4. Add in the soy sauce and chicken stock and bring to the boil
  5. Season with salt and pepper and simmer for 5 minutes
  6. Place the eggs in a saucepan of water, bring to the boil and cook for five minutes
  7. Add the mushrooms and noodles into the broth and cook for five minutes (or per the cooking time on the noodle packet)
  8. Shell the cooked eggs and slice in half lengthways
  9. Assemble the ramen by placing the noodles, mushrooms and broth in a bowl
  10. Top with the chicken boiled eggs and sprinkle on the spring onions
  11. Serve immediately