Chicken Ramen (Gluten Free, Dairy Free)

Cook the chicken in a shallow pan over a medium heat for about 18 minutes

Start making the ramen broth by heating the sesame oil in a large pan over a medium heat

Stir in the ginger and garlic and cook for a couple of minutes

Add in the soy sauce and chicken stock and bring to the boil

Season with salt and pepper and simmer for 5 minutes

Place the eggs in a saucepan of water, bring to the boil and cook for five minutes

Add the mushrooms and noodles into the broth and cook for five minutes (or per the cooking time on the noodle packet)

Shell the cooked eggs and slice in half lengthways

Assemble the ramen by placing the noodles, mushrooms and broth in a bowl

Top with the chicken boiled eggs and sprinkle on the spring onions

Serve immediately