|Prep time||15 minutes|
|Cook time||65 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the chicken broth, quarter the onion, keeping the skin and peels on and thinly slice the ginger keeping the skin on.
Using the flat side of your knife, press down on the lemongrass stalks to bruise them.
Heat the peanut oil in a large pot over a medium heat.
Season the chicken well with ½ tsp salt and fry until golden and cooked through, approx. 15 minutes.
Add the onion, ginger, lemongrass and kaffir lime leaves to the pot and cook for 5 minutes or until it starts to brown.
Add 310ml of water and vinegar, scraping the bottom of the pot with a wooden spoon.
Add 3L of water and 2 tbsp sea salt and reduce to a low heat, using a ladle to skim off any impurities. Simmer for 55 minutes until the chicken is cooked and tender.
Cook the noodles according to package instructions then drain and rinse under cold water and place in a bowl.
Drizzle 2 tbsp of sesame oil over and toss through.
Remove the chicken from the broth and use two forks to shred the meat. Place in a large bowl.
Drizzle the rest of the sesame oil over the chicken and toss through.
Remove the broth from the heat and strain it through a fine mesh sieve.
Finely chop the fresh coriander, reserving some whole, and thinly slice the lemon.
Lightly toast the sesame seeds in a medium-hot pan, approx. 1 minute.
To serve, divide the noodles between 4 bowls and top with pulled chicken, broth, coriander, lemon slices, basil, sesame seeds, bean sprouts, pickled ginger and egg yolks.
TOP TIP: For an even lighter ramen, use colourful spiralised vegetables instead of noodles.