Fresh, fresh, fresh! Hot, citrus and green, this zingy bowl will put a spring in your step! Serves 2.
This recipe uses two pots of Kabuto Noodles Chicken Ramen.
What you'll need
2 pots of Kabuto Noodles Chicken Ramen
2 chicken breasts
Zest of 1 whole lemon
2 garlic cloves
1 inch cube of ginger
1 small chilli (optional)
A good handful of fresh spring greens (cavolo nero, kale or pak choi would also work well)
Pinch of salt
Preparation
Place the chicken into a medium saucepan. Zest the lemon and finely chop the garlic, ginger and chilli. Sprinkle this over the chicken before covering with water.
On a medium heat, bring the pan to a gentle simmer. Once the pot is simmering, turn the heat to a medium low and allow to poach for 10 minutes. Whilst the chicken is cooking, finely slice your greens into 1cm strips. Add these to the pan and simmer for a further 5 minutes.
Once the chicken is cooked through, remove with a slotted spoon and leave to rest. Switch off the hob and add your ramen noodles to the pan, allowing them to cook for 5 minutes.
When you’re ready to serve, season the chicken with a little salt and pepper and slice into 1/2 cm strips.
Ladle the noodles into your bowls, pour over the liquid and finish by placing the chicken on top.
