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Ramen Bowl with Soy Sauce

INGREDIENTS

1. 200g Tenderstem broccoli
2. low-calorie cooking spray
3. 1 medium onion, peeled and sliced
4. 2 garlic cloves, peeled and finely grated
5. 2.5cm (lin) piece of root ginger, peeled and grated
6. ½ fresh chilli, finely chopped (or a pinch of dried chilli flakes)
7. <1.2 litres chicken stock (2 chicken stock cubes dissolved in 1.2 litres water)
8. 2 tbsp oyster sauce
9. 3 tbsp rice vinegar
10. 1 tbsp fish sauce
11. 9 tbsp soy sauce
12. 300g chicken breast (skin and visible fat removed)
13. 100g spring green cabbage, trimmed and shredded
14. 2 nests dry egg noodles

Topping

1. 4 eggs
2. 2 carrots, peeled and cut into thin strips (julienne)
3. 1 red pepper, deseeded, thinly sliced bunch of spring onions, trimmed and thinly sliced
4. lime wedges, to serve (optional)

INSTRUCTIONS

1. Trim the florets off the broccoli, place to one side, and thinly slice the remaining stems.
2. Spray a wok with low-calorie cooking spray.
3. Add the onion and broccoli stems and stir-fry for 1 minute.
4. Add half of the garlic, three-quarters of the ginger, and the chilli, and continue cooking for another minute.
5. Add the stock, oyster sauce, rice vinegar, fish sauce and 8 tablespoons of the soy sauce to the wok and bring to a boil.
6. Add the chicken and reduce the heat to a simmer. Poach the chicken for 15-20 minutes, until it is cooked and there is no pink inside.
7. Meanwhile, boil the eggs for 7 minutes. While the eggs are boiling, prepare a dish of cold or iced water.
8. When the timer is up, plunge the eggs into the bowl of water. Carefully remove the shells and cut in half.
9. When the chicken is cooked, remove from the broth and shred and keep to one side.
10. Add the shredded cabbage to the pan, and cook for 2-3 minutes.
11. Stir-fry the broccoli florets in a separate frying pan or wok with the remaining garlic, and the ginger and soy sauce.
12. Cook the noodles in a pan of boiling salted water for 4 minutes, then drain.

Serve

1. Assemble the ramen bowls. Evenly distribute the noodles between four bowls.
2. Spoon over the cabbage and broth.
3. Arrange the carrots, pepper, spring onions, shredded chicken and stir-fried broccoli on top.
4. Top each bowl with two egg halves and 1 red pepper, deseeded, thinly sliced
5. Serve, with lime wedges for squeezing over (if desired).