Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

1tbsp Coconut Oil (or Butter)

1tsp Freshly Grated Ginger

1 Garlic Clove, Crushed

500ml Chicken Stock

200g Button Mushrooms

1 Red Chilli, deseeded and finely chopped

1tbsp Tamari or Soy Sauce

2 Chicken Breasts or Thighs, cut into strips

100g Rice Noodles

2 Eggs

Salt, to taste

2 Carrots, julienned

Juice of Half a Lime

2 Spring Onions, finely chopped

1tbsp Toasted Sesame Seeds

This is my take on one of our Japanese favourites. Ramen has totally exploded in popularity in recent years, but what many people don’t realise is that it’s so easy to make at home when you want a warming meal. Chicken stock is great when you’re feeling run-down because it contains immune-boosting minerals such as calcium, magnesium, phosphorus, silicon and sulphur, which makes ramen such fantastic comfort food.

  • words:
  • pictures: Martin Poole

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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