chicken ramen

250g ramen noodles
200g boneless chicken (thigh/breast)
1 tablespoon light soya sauce
1 tablespoon teriyaki marinate
2 tablespoon vegetable oil
1 teaspoon cornflour

15g white miso paste
1 litre (1 ¾ pints) chicken/vegetable stock
Salt & white pepper
2 pak choy / chinese cabbage
1 tablespoon wakame, soaked in warm water for 5 minutes and drained
1 teaspoon sesame seeds(optional)

Marinate the chicken in light soya and teriyaki sauce for at least 1 hour.
Cook the noodles in a large pan for 3 minutes or just tender. Drain and refresh under cold water.
Combine the cornflour with the chicken. Heat a wok over a medium heat for 2 minutes and pan fry the chicken until golden brown on each side. Turn the wok to a low heat and pan fry for another 10 minutes or until the chicken is cooked.
Dissolve the miso paste in a very small amount of water until free of lumps. Place the miso, chicken/vegetable stock and pak choy in a pan and bring to the boil. Add the noodles into the stock and cook for further 2 minutes. Season with salt & pepper.
Cut the chicken in strips and place on top of the noodles with wakame and sesame seeds.

stir fry vegetable udon in thai chilli sauce

400g / 1 packet udon noodles
2 tablespoons vegetable oil
2 garlic clove, peeled and crushed

½ red pepper, trimmed and thinly slice
½ small onion, peeled and cut into segments
Large handful of beansprouts
½ carrot, peeled and finely chopped
25g mangetout
3 tablespoons thai chilli sauce
½ tablespoon fish sauce
1 tablespoon light soya sauce
½ teaspoon sesame oil
2 sprigs of coriander

Cook the udon in a pan of boiling water for 2-3 minutes or until just tender and drain.
Heat a wok over a medium heat for 2-3 minutes or until completely hot and add the vegetable oil. Stir fry the garlic for few seconds. Being careful not to let it burn. Add the onions and stir fry for 1 minutes, then add the rest of the vegetables in and cook for another 5 minutes.
Then put in the udon and stir fry for another 3 minutes, finally add the thai chilli sauce, light soya sauce and sesame oil and cook for 3 minutes.
Sprinkle with coriander and serve with lime wedges (optional).