Ingredients For the Chicken Teriyaki 2 Chicken Breasts each cut in half lengthwise 7 tsp Mirin 7 tsp Dark Soy Sauce 7 tsp Sake 1 tsp sugar For the Ramen 2 tsp Dark Soy Sauce 2 tbsp Mirin 2 tbsp Sweet chilli sauce (optional) 2 tsp Rice Vinegar 2 tsp Light Soy Sauce and/or Fish Sauce or to taste 1.5 litres good Chicken Stock 1 Kaffir Lime Leaf (torn) Few thin slice of onion Handful of shredded carrot 2 portions of dried noodles (optional) Garnish with: Handful of bean shoots, 3 or 4 hot chillies sliced, 1 or 2 tbsp chopped coriander, Juice of 1/2 a lime, 3 or 4 spring onions chopped

Instructions

Marinate the chicken - Put the chicken and the marinade ingredients into a bowl or a bag and leave to marinate for at least 20 minutes, but preferably for an hour or two.

Make the Ramen - Bring the chicken stock to the boil in a large pan. Add the lime leaves, half of the chillies, the Mirin, dark soy, light soy and the sweet chilli sauce if using. Leave to simmer gently.

Cook the Chicken - Lightly oil a non-stick frying pan and heat the pan. Add the chicken. Cook over a high heat for about 10 minutes turning every few minutes so that each side has been in contact with the pan. Add the remaining marinade to the pan and reduce over a medium heat. The marinade should be thick and syrupy and most of it should be stuck to the chicken.

Assemble the Dish - Place the dry noodles into 2 bowls (if using) and add the raw onions and carrots. Add the fish sauce to taste (if using) and the rice vinegar then pour the soup over the noodles. In 3 minutes or so they should be cooked through. Check that the chicken is cooked through then place on a chopping board and slice the chicken into bite-size pieces. Place the chicken on top of the noodles, then garnish with the rest of the chillies, the spring onions, coriander and bean shoots. Squeeze the lime over and serve.