Recipe — Chicken ramen in soup

Ingredients

Chicken stock (1 heaped teaspoon of stock powder per bowl of hot water)
Chicken, in slices
Garlic, sliced
Kai lan (any green leafy vegetable)
Bean sprouts
2 birds eye chillis (chilli padi), sliced (optional)

Instant (express) egg noodles

Method

1. Bring the stock to a boil.
2. Add the garlic, chicken, kai lan and bean sprouts.
3. Let it simmer for a few minutes.
4. Cook the instant egg noodles as per its instructions.
5. When the chicken and vegetables are cooked (vegetables should be getting a little soft), take everything off the heat.
6. Place chillies in the serving bowl. Place noodles on top of the chillies. Ladle the soup and its contents in the bowl. Mix well. Serve.

Not very difficult, I know, but considering that I am just about the worst person ever to make a meal, cooking something I didn’t adapt from another recipe is a big achievement.

(Well, Neil does the cooking, I do all the preparation.)

• 10 Jan 2008

• Thinking