Weeknight Noodles

Contributor: Helen Craig

We make this at least once a week on average. Interestingly, during the first lockdown, it was impossible to get pasta or rice – but our local asian supermarket always had noodle supplies! 

Ingredients
1 ramen/ramyun pack (the IndoMie brands and Nongshim Shin Ramyun are favourites.)

Frozen peas

Frozen cooked chopped chicken 

Soy sauce

Chilli flakes

Method
Splash chicken with soy sauce and chilli flakes and griddle until defrosted (roughly 5 minutes) 
Put noodles in saucepan and cover with enough boiling water to 2/3 fill your favourite noodle bowl. Add seasoning packet and any other flavour/oil packet that came with noodles. (Add less seasoning if you prefer a lighter or less spicy broth.) 
Boil for three minutes, then add frozen peas and return to the boil. 
Pour straight into the bowl along with the broth, add chicken, and eat – preferably with metal chopsticks! 

(Note that all ingredients other than the ramen can be substituted with whatever you have in your fridge or freezer – this is not a recipe that demands accuracy! A soft boiled egg, spring onion cut on the bias, and fresh coriander are all brilliant, and you can also just have the ramen and peas for an even lazier, one pan version.) 

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