Crispy Katsu Ramen

Delectably soft noodles and crispy crunchy chicken. For the nights when you need a warming bowl of goodness, this quick katsu ramen is your go-to.

SERVES: 2

• 1 pack Rangitikei Katsu Chicken & Katsu Sauce
• 2 portions fresh ramen noodles
• 1 teaspoon sesame seeds
• Sliced spring onion – for garnish
• 1 soft-boiled free-range egg
• 1 nori sheet, cut in half

For the ramen broth:

• 2 spring onions, chopped
• 2 cloves garlic, crushed
• 2 teaspoons grated ginger
• 4 cups chicken stock or broth
• 2 tablespoons miso paste
• 2 tablespoons reduced salt soy sauce
• 1 teaspoon sesame oil

Cook the katsu chicken in the oven or air fryer as per packet instructions.

In a large pot over low heat, add a splash of oil and gently sauté the spring onions, garlic and ginger until very soft and translucent, about 5 minutes. Add the stock, then stir through the miso paste, soy sauce & sesame oil and bring to the boil. Leave to simmer for 5 minutes.

Add the noodles to the broth and let cook for a couple of minutes.

Place the noodles in two soup bowls and ladle over the broth.

When the chicken is ready, slice it into strips across the grain and place on top of the noodles. Drizzle the chicken with the katsu sauce and a sprinkle of sesame seeds and fresh sliced spring onion.  Finish each ramen bowl with half an egg and a piece of nori. Serve immediately.