52 weeks, 52 chickens: Week Four – Leftovers, Miso-Chicken Ramen

One of my favourite meals to use up chicken is officially now ramen. Not only does it make good use of all that chicken stock I’ve got knocking around the place (smug foodie moment! Ha ha, I have homemade chicken stock, ho ho!) but it’s also a quick and healthy meal, and you get to use up loads of veggies.

All you have to do is put some cooked, drained Chinese noodles at the bottom of a deep dish, and then cover it with toppings of your choice – in my case, shredded pak choi, boiled egg, wedges of red onion, beansprouts, bamboo shoots and cooked (leftover!) chicken. Then, pour over chicken stock with miso paste stirred into it. After that, eat it!

Recipe for miso-chicken ramen

Ingredients

• One sheet egg noodles
• 500ml chicken stock
• 1-2 tbsp miso paste
• 1 head pak choi
• Handful beansprouts
• 1 boiled egg
• Half red onion
• 1 tbsp bamboo shoots (I used the kind in red oil)
• Handful cooked chicken

Method

Heat the chicken stock in a pan. Meanwhile, boil water for your noodles.

While all that is cooking, prepare your veggies – shred the pak choi, cut the onion into thin wedges and rinse the beansprouts.

Cook the noodles according to the instructions on the packet, then drain and rinse. Place them in the bottom of your bowl.

Put all your toppings on the noodles, then stir the miso paste into your chicken to taste. Don’t let it boil because this will destroy the universe.

Once it’s stirred in, pour the hot stock over your ramen and eat!