Chilli Chicken Ramen

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel (scrape the skin off with a teaspoon) and finely grate the ginger, then combine it in a bowl with the soy sauce – this is your ginger soy marinade

Place your hand flat onto the chicken breast[s] and slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add the sliced chicken to the ginger soy marinade and give everything a good mix up

Line a baking tray with baking paper

Add the chicken to the tray and put the tray in the oven for 12-15 min or until cooked through (no pink meat!)

While the chicken is cooking, peel and slice the red onion[s] (as finely as you can!)

Slice the red chilli[es] finely

Tip: Deseed them if you can't handle the heat!

Trim, then slice the spring onion[s] finely

Cut 1/2 [1] lime into wedges

Pick the coriander leaves from the stalks

Dissolve the Kallo chicken stock cube[s] and Sriracha hot chilli sauce in 500ml [1L] boiled water – this is your spicy ramen base

Add the spicy ramen base to a pot over a very-low heat and cook for 5-6 min or until warmed through

Re-boil a kettle

Add the medium egg noodles to a separate pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and set aside

Once cooked, remove the cooked chicken from the oven and slice it finely