Chilli Chicken Ramen

150g beansprouts
250g ramen noodles
350g chicken thigh meat
1 tsp peanut oil
1 tsp teriyaki sauce
1 litre chicken stock
4 spring onions
1 red chilli, trimmed, deseeded and sliced
1/2 red onion, thinly sliced
1 lime, quatered
6 sprigs coriander

Ramen sauce:
1/2 tsp sugar
2 tbsp malt vinegar
3 tbsp sweet chilli sauce
5 tbsp fish sauce

First make the ramen sauce. Dissolve the sugar in the vinegar over a low heat. Allow to cool and combine with the chilli and fish sauces.

Blanch the beansprouts in a pan of boiling water for 10 seconds. Drain, reserving the water and refresh under cold running water. Cook the noodles in the reserved water for 2-3 minutes or until tender.

Heat a griddle pan until hot and almost smoking. Rub the chicken with the peanut oil and cook for 3 minutes each side or until cooked through. Remove from the griddle and brush with teriyaki sauce. Cut into thin slices.

Divide the noodles between 2 bowls. Heat the stock, stir in the ramen sauce and ladle over the noodles. Top with chicken, beansprouts, spring onions, chilli, red onion, 2 lime quarters and coriander.

Number of Servings: 2

Recipe submitted by SparkPeople user MANDY_S.