Ramen Noodle Soup

Preparation

1. Pre-heat the oven to 180°C upper/lower heat (160°C fan). Wash the chicken, dab dry and cut into pieces. Season with salt and pepper, then fry in hot oil for 10-15 minutes. Pull the meat in the direction of the fibres and season with Teriyaki Marinade.
2. Pluck the pak choy leaves and wash them. Halve the pepper, remove the stems, pith and seeds and cut into strips. Trim the ends and remove the outer layer of the spring onions, wash them and cut them into rings. Wash and trim the mushrooms.
3. Bring the chicken stock to the boil, add the noodles and cook until ready, drain over a bowl and return the broth to the pan.
4. Put the chicken, pak choy, pepper, spring onions, mushrooms and noodles into soup dishes.
5. Bring the chicken stock to the boil again. Season with soy sauce, sesame oil and vinegar. Pour the broth over the noodle mixture and serve.