News and events Blogs Chicken Ramen - a taste to come from our Community Cookbook! We can't wait to publish our Community Cookbook filled with your recipes and stories! To give you a taste of what you will find inside, here is Keiran's story and recipe which we hope you enjoy! Let us know if you try it out and what it tasted like! “My parents both worked full time and so if I was ever off school due to illness or holidays I would be cared for by a friend of the family, Sammy. He owned a Chinese takeaway on Leam Lane and would often make this chicken ramen recipe for me and my sister whenever we were over. What I love most about the recipe is how much you can change it to suit your diet and taste. If you don’t like something about it, swap out the ingredients and you will still have a meal which tastes great!” Chicken Ramen Serves: 2 10 Mins Preparation20 Mins CookingIngredients 2 eggs2 tbsp vegetable oil2 chicken breasts100g ramen noodles2 handfuls of baby spinach2 handfuls of bean sprouts1 litre chicken stock1 tbsp white miso paste2 tsp dashi powder2 tbsp soy sauce3 garlic cloves4cm piece of fresh root ginger1 long red chilli2 spring onions Method Bring a kettle of water to the boil, pour into a saucepan, and bring to a boil over a high heat. Gently lower the eggs into it and cook them for 6 minutes for a slightly runny yolk. Meanwhile, put the vegetable oil in a non-stick frying pan and place over high heat. Season the chicken with salt and pepper and place it in the pan. Cook over medium heat for 4-5 minutes on one side. Using a slotted spoon, transfer the eggs to a bowl of cold water to stop them from cooking. Add some salt to the water in the saucepan, turn up the heat, and bring to a boil. Add the noodles and cook for 4 minutes or until tender. Drain and divide the noodles between two serving bowls. Add a handful of baby spinach and bean sprouts to each bowl. Carefully peel the eggs and cut them in half lengthways. Pour the chicken stock into a saucepan, add the miso paste, dashi powder and soy sauce and put on a medium heat. Turn up the chicken breasts over and add the ginger and garlic to the pan. Cook for 2-3 minutes, stirring the garlic and ginger often. When the chicken is cooked, remove it from the pan to rest. Add the pan juices, ginger, and garlic to the chicken stock. Slice the chicken and place on top of the noodles. Ladle over the stock and garnish with chilli, spring onions, and add the halved eggs.