Chicken ramen Serves: 10 Time to prepare: 20 minutes Time to cook: 60 minutes Ingredients 03435 | Everyday Favourites Extended Life Vegetable Oil | 20ml 31807 | Root Ginger | 50g 16900 | Garlic | 50g 35510 | Tamari Soy Sauce | 60ml 04657 | Everyday Favourites Gluten Free Chicken Flavour Bouillon Paste | 35g Water | 2,500ml 88785 | Chicken Breast Diced | 600g 04285 | Everyday Favourites Free Range Medium Eggs | 5 02449 | Bok Choi Cabbage | 150g 21932 | Carrot | 225g 03347 | Everyday Favourites Button Mushrooms | 200g 81100 | Rice Vermicelli | 650g 08845 | Mixed & Sliced Peppers | 225g Method - The Broth 1. Heat the oil in a saucepan on a medium heat, then add the garlic and ginger. Cook for 20 seconds. 2. Add the soy sauce. Cook for 2 minutes and then add the chicken stock and water. 3. Allow to simmer for 20 minutes and then season to taste. Method - Chicken & egg 1. Preheat the oven to 180 degrees. 2. Season the chicken with the salt, pepper and oil. 3. Mix well and place onto a baking tray and cook for 25 minutes or until the chicken is above 75 degrees. 4. Allow to cool down for 5 minutes before shredding the chicken with two forks, then set aside. 5. Place the eggs into boiling water and cook for 8 minutes, once cooked, place under cool water. 6. The vegetables: cut the vegetables mushrooms (sliced), bok choy (remove the root), carrot (grated), and peppers (finely sliced). Putting it together. Place the noodles, shredded chicken, mushrooms, and bok choy into the serving bowl, pour over the chicken stock, then place the half of the boiled egg on top and use the optional toppings to finish the dish and serve. 16