Easy Chicken Ramen

kitchensanctuary.com

Brittni Rathnow

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 to 2 tbsp sriracha hot sauce - depending on how hot you like it

1 tbsp Chinese rice wine or sherry

1 tbsp light brown sugar

¼ 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

subheading: Toppings:

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 chilli oil or chilli paste - such as sambel oelek - optional

Directions at kitchensanctuary.com

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