By Matthew Giudici, Fourth year dental student

Do you want a quick and easy take on a classic Asian dish? This super speedy chicken ramen tastes just as good as a broth that has been brewing for 30 days, but only takes 30 minutes!

Time to cook: 20-30 mins
Serves: 2

What you will need:

• 2 Chicken stock pots
• 1 chili
• 1 pack of fresh coriander
• 1 inch-ish of fresh ginger
• 2 chicken breasts (sliced)
• Thin egg noodles (enough for 2 people)
• Spring onions
• Soy sauce (optional)

Epigram contributor/Matthew Giudici

Method:

1. Mix the two chicken stock pots with 1L of boiling water, add to a large saucepan and bring to the boil.
2. Peel and slice the ginger, chop the chili (remove the seeds for less heat) and remove the stalks from the fresh coriander. Chop the stalks into small pieces and add to the stock with 2/3 of the chili (save some to garnish) and the chopped ginger.
3. Once the stock is boiling, add 400ml of cold water and add the chicken, bring the stock back up to the boil and poach the chicken for 5-10 minutes until cooked through.
4. Add the noodles and chopped spring onions and cook for 3 minutes or until the noodles are cooked through. You can also add a dash of soy sauce at this point if you want to.
5. When ready to serve, remove the noodles from the broth and place in deep bowls, then pour the broth over the noodles to the desired level. Add the chicken from the broth to the top of the noodles and finish with fresh coriander leaves and chopped chili.

Feature image: Unsplash/Sharon Chen

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