Can you tell I’ve suddenly had a surge of inspiration!? After what has basically felt like a year of lockdown here in the UK I have really lost my passion for cooking fun and interesting food. Don’t get me wrong I’ve been cooking home cooked meals all the time, but I just lost that desire to think of new meals. However, I am back! I feel like I’ve got my mojo back. I’m beginning to start trying to think up new ideas of what to cook and really enjoying being creative again.
I forgot how much I love a ramen and this one is an excellent way to use up leftover roast chicken.
Ingredients – serves 2
2 x miso paste sachets
1/2 red onion, finely chopped
2 x spring onions, finely sliced
Handful of beansprouts
2 nests Rice noodles
1 red chilli, sliced
Coriander
Siracha
Lime wedges
Handful of leftover roast chicken – I made this delicious Nigella miso roast chicken.
Method
Add a dash of sesame oil in a pan and gently fry the beansprouts. Meanwhile, slice up the cold chicken into strips.
Add the noodles to a bowl and add some boiling water. Stir and let them sit until soft (about 2 minutes).
Drain the noodles and add a nest into each bowl. Add a miso paste sachet to each and top with boiling water (as much as you like for your ramen!). Stir a little bit and top each bowl of noodles with some beansprouts, red onion, spring onion and chicken.
Top with some coriander, red chillis and a lime wedge and drizzle over some sriracha.
Enjoy! Love, A x
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