Chargrilled Chicken Ramen Bowls

by Jilly McCord

New Year – new me! I always feel after all the celebrating and rich food of the festive period that January is a time for fresh flavours and healthy cooking. This Chargrilled Chicken Ramen Bowl is exactly what is required on a January day to warm things up and add a bit of zing with fresh ginger and chilli using the Cole & Mason Stadhampton Chilli & Spice Mill. The vegetables used in the recipe can vary and anything goes. It is a great way to use up small portions of vegetables you have in the fridge.

Presented on the Cole & Mason Barkway Board - available in 3 sizes.

Difficulty: Easy

Cooking/prep time: 10 mins prep, 20 minutes cooking time

Serves 2

Ingredients:

For the Broth

• 1 chicken stock pot/stock cube
• 1 inch knob of fresh ginger
• 3 garlic cloves
• 1 red chilli
• 1 tsp miso paste
• Ready cooked Ramen noodles for 2 – or any kind of noodles you can cook and cool in cold water ahead of time.

For the Chicken:

• 1 large chicken breast
• 1 tbsp soya sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp honey
• Some ground chilli flakes to taste

For the Vegetables and Garnish:

• 2 pak choi
• Small handful of mushrooms (Shitake if you can find them)
• Small handful of broccoli
• 2 spring onions
• 1 carrot ribboned
• Beansprouts, Edamame beans, or any other vegetables
• 2 eggs
• Ground chilli flakes
• Sesame seeds
• Japanese Nori (optional)

Method:

1. Take the chicken breast and slice in two along the middle of the breast horizontally – creating two fillets. Marinade in the ingredients suggested for 20 minutes
2. Create the broth: in a pan add the chicken stock pot, the ginger, garlic, chilli and miso in a pan and dissolve in 750ml water. Allow the broth to simmer gently for at least 20 minutes.
3. In the meantime, cut all the vegetables as you want them. Peel the carrot and use a potato peeler to make ribbons.
4. Now place a small pan over the heat and bring some water to a simmer to cook your eggs. Place them in the simmering water for 6 minutes and then cool in cold water before peeling. They should be soft, with a little ooze.
5. Once the chicken has marinaded, place a griddle or frying pan on the hob and heat to a high temperature. Sear the chicken for 2-3 minutes either side until cooked through. Set aside and keep warm.
6. When you are ready to start assembling, strain the chilli, garlic and ginger from the broth and check taste. (You can reduce the mixture by simmering for a little longer if you want a more intense flavour).
7. Now blanch each of the vegetables in the broth for a few moments until just about cooked (softer, but still with a little bite) and then set aside.
8. In a bowl, split the noodles between two bowls and pour half the broth over each. Now arrange the vegetable on top of the noodles, keeping them together in little sections. Slice your egg in half and place on top as well.
9. Finally, garnish your bowl by sprinkling over the sesame seeds, nori and a good grind of the chilli flakes using The Cole & Mason Stadhampton mill.