2 packets of dried Noodles (Koka or similar) Beansprouts (optional) Olive oil Chilli Chicken Marinade: 2 small chicken breasts 2 tbsp Korean chilli paste 2 tsp sugar 2 tsp sesame oil 2 tsp soy sauce (Japanese preferably) Ramen Chilli Sauce: 1 tbsp Korean chilli paste 1 large white onion (finely chopped) 2 tbsp hot chilli sauce 1 tsp soy sauce 1 tsp sugar juice of half a lime 1 tbsp ginger Handful of chopped coriander Soup Base 1.5l chicken stock Garnishings Chopped coriander Sliced spring onion Red bell pepper Lime wedges 1 red onion, thinly sliced 2 red chillis, sliced

Marinade the chicken and leave aside at least 2 hours beforehand.
Mix all ingredients for the Ramen Chilli Sauce and put aside.

Grill or pan fry the Chilli Chicken, once cooked set aside covering with foil to keep warm.

Fry the white onion until transparent then add the ramen sauce, the stock and beansprouts, bring to the boil and slowly simmer for around 20 minutes

Boil the noodles to cook until they separate (about 2 mins) Drain and place in two deep ramen/soup bowls. Cover with the ramen/stock soup.

Slice the chicken into strips and place on top, garnish and serve.