Ingredients

The following ingredients have 4 Servings
  • 1 tsp sesame oil
  • 2 tbsp unsalted butter
  • 4 cloves minced garlic
  • 2 tsp minced ginger
  • 1.4 litres (approx. 6 cups) chicken stock ((water plus 4 stock cubes is fine))
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1-2 tbsp sriracha hot sauce (depending on how hot you like it)
  • 1 tbsp Chinese rice wine or sherry
  • 1 tbsp light brown sugar
  • 1/4 tsp white pepper
  • 3 cooked chicken breasts (shredded (about 340g/12 oz))
  • 210 g which is 3 x 70g/2.5oz packets of instant noodles ((noodles only, discard the flavour packets))
  • 5 spring onions (scallions chopped)
  • 4 hard-boiled eggs (sliced in half (buy ready-cooked hard boiled eggs, or see notes for boiling yourself))
  • 1 carrot (peeled and sliced into thin strips)
  • 1 tsp black and white sesame seeds
  • 2 tsp of chilli oil or chilli paste (such as sambel oelek – optional)

Instruction

  • Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.
  • Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.
  • Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
  • Stir together, then add in the cooked shredded chicken breast.
  • Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
  • Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.
  • Use a set of tongs to divide the noodles between four bowls.
  • Ladle over the sauce and add the pieces of chicken.
  • Top each bowl with springs onions, 2 pieces of egg and strips of carrot.
  • Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.