This dish is a winner! In fact, chicken & mushroom ramen could be one of my all time favourites! The children absolutely love it too, which makes dinner time a little easier!
I used fresh chicken thighs, but you could easily use leftover chicken for an even quicker dish. The poached egg brings the whole noodle dish together with gooey runny egg yolk.
3 chicken thighs, skin removed
1.5 litres chicken stock
2 tbsp rice wine vinegar
4 tbsp soy sauce
1 inch knob ginger, peeled
1tsp brown sugar
3 bundles ramen noodles
100g mange tout
50g bean sprouts
3 spring onions, chopped
4 portobello mushrooms, sliced
4 poached eggs
HOW TO MAKE:
Start by adding the chicken stock, rice wine vinegar, soy sauce, brown sugar and knob of ginger to a large, deep pan and bring to a rolling simmer. Add the skinless chicken thighs and cook for 15 minutes.
In another deep pan, simmer water with a splash of white vinegar ready for poaching the eggs.
Now fry the mushrooms in a knob of butter. When they are nicely coloured, add two tablespoons of soy sauce and cook for a further 3 minutes.
Once the chicken is cooked through, remove from pan and shred. Add back into the pan with mange tout, bean sprouts, ramen noodles and spinach. Whilst the noodles are cooking per instructions on the packet - poach the eggs. Swirl the water and gently drop the eggs into the pan. Keep the water moving and the eggs should be down after approximately 4 minutes. The egg should float to the top. I always take a slotted spoon and give the egg yolk a gentle poke with my finger!
Serve the noodles, chicken, mange tout, spinach and broth into bowls. Add the mushrooms and poached eggs and a sprinkle of spring onions.