This is my version of Chicken Ramen, a healthy Pot Noodle, popular at Wagamamas and Noodle Bars. Cook the noodles as instructed on the packet or buy fresh or straight to wok versions. 

Ingredients for 2:

• 2 boneless, skinless chicken breasts
• sesame oil
• 1 tsp Chinese five spice powder
• 2cm piece fresh root ginger, grated
• 2-3 shitake mushrooms, sliced
• 1 tbsp Shaohsing rice wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 litre chicken stock
• 6 pieces of bamboo shoots
• 1 tbsp cornflour blended with 2 tbsp cold water
• 2 nests medium egg noodles or ramen noodles, cooked
• 2 handfuls baby spinach
• 2 spring onions, finely sliced
• salt and white pepper

1. Preheat a griddle or grill pan. Lightly oil and season the chicken breasts and sprinkle with a little Chinese 5 spice powder. Grill for 4-5 minutes each side until cooked through.
2. Allow to rest for 5 minutes then slice on the diagonal and set aside.
3. Heat a little oil in a wok, add the root ginger and mushrooms and stir fry for a few minutes until softened.
4. Add the rice wine, soy sauces, stock and bamboo shoots. Bring to the boil then add the cornflour mixture, stir to mix and reduce to a gentle simmer.
5. Layer the noodles in the bottom of a bowl, followed by the sliced chicken and a handful of spinach. Pour over the stock and finish with the sliced spring onions. Eat immediately. 

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