Ingredients (Serves 1):

• 1 medium chicken breast
• 1 pack instant ramen noodles
• A few chestnut mushrooms
• 1 block frozen spinach
• 1 tsp butter
• 1 tbsp olive oil
• 1 tsp umami seasoning
• 1 scallion (optional)
• 1 tsp crispy onions (optional)
• Salt & pepper
• 300ml water

Method:

1. Poach the chicken breast in 300ml chicken stock (using the ramen seasoning sachet) over medium heat for 8 minutes. Remove and set aside to rest.
2. Slice the mushrooms and sauté in butter and olive oil. When almost cooked, add a pinch of umami seasoning.
3. Using the reserved stock, cook the ramen noodles for 3–4 minutes.
4. Add the spinach and remaining umami seasoning, and cook for another 2 minutes.
5. Slice the rested chicken breast.

Plating:

Add the noodles and broth to a bowl. Top with sliced chicken, sautéed mushrooms, and garnish with scallions and crispy onions for extra texture and flavour.