Warming Chicken Thigh & Ginger Ramen

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a full kettle

Trim, then slice your spring onion[s] finely, separating the white and green parts

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your mangetout into bite-sized pieces

Slice your white cup mushrooms finely

Heat a large pot with a drizzle of vegetable oil over a high heat

Once hot, add the chopped ginger and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min, stirring constantly, or until fragrant and sizzling

Once fragrant, add your diced chicken thigh and sliced mushrooms and cook for 4-5 min or until lightly browned

Add your Chinese rice wine and rice vinegar to the pot and cook for 30 secs or until evaporated

Add 1L [1.5L] [2L] boiled water, sprinkle in your chicken stock mix and whisk thoroughly to combine

Bring to the boil and once boiling, reduce the heat to medium-high

Add your wholewheat noodles to the pot and cook for 4-5 min, or until nearly cooked but with a slight bite

Tip: The noodles will carry on cooking, so aim for 'al dente' at this point!

Add your soy sauce and sliced spring onion whites (you'll use the greens later!)

Add the chopped mangetout and cook for a final 2 min or until the noodles are tender and the chicken is cooked through (no pink meat!) – this is your warming chicken & ginger ramen