Returning home from work one cold February evening to a flurry of snow and battling a nasty headcold, there seemed only one thing for dinner: noodle soup. This is my interpretation of Wagamama's (sadly no longer on the menu) Moyashi Soba. I forgot the mushrooms this time, but it's still yummy and very warming.
Recipe (serves 4):
1 courgette, finely sliced diagonally
100g mange tout
2 spring onions
about 10 chestnut mushrooms, sliced into 5mm slices (optional)
2 garlic cloves, minced
2 chicken breasts, sliced lengthways into 5mm ribbons
1 bunch ramen noodles
1/2 teaspoon chilli flakes
tablespoon light soy sauce
dessertspoon oyster sauce
400ml chicken stock
freshly ground black pepper to taste
It may look slightly ingredient-heavy, but it's really very simple.
Slice the chicken, courgettes, spring onions (and the mushrooms) and mince the garlic. Heat up about a tablespoon of olive oil into a heavy-bottomed frying pan or wok if you have one, and add the courgettes. Fry for a couple of minutes over a high heat, then add the mushrooms and mange tout. While this is happening, boil the kettle to make your chicken stock, and put the chicken ribbons in with the stock.
Add the minced garlic and fry for about 15 seconds (be careful, you don't want to burn the garlic) and then add your soy and oyster sauce. Stir these in and then add your chicken/chicken stock mix. Turn down the heat slightly and cook the chicken and stock with the vegetables for about 5 minutes. add in the chilli flakes and most of the spring onions (reserve a handful for garnish) and simmer for another couple of minutes.
Finally, add the ramen noodles and bring back to the boil for 3-4 minutes (until the noodles are tender). Serve into bowls and garnish with the last of the spring onions. And enjoy!
I've served these with a couple of cauliflower fritters as we had some leftover cauliflower from the weekend, but the soup is perfectly good on its own.