Serves 4 INGREDIENTS Itsu Brilliant’ Broth Chicken Ramen – 1 packet Rice Noodles as included 450g diced chicken – poach this in a pan of chicken stock, you just want enough stock to cover it. Retain the liquid when cooked. 1 chicken stock cube – dissolve in 500ml of boiling water. Select your vegetables to do a stir fry – for this recipe I am using 1 large or 2 x small carrots, peel and cut into very thin batons 50g of green beans – top and tail and cut into 5cm lengths Just the Tops from your leeks washed to clean out any soil then cut into fine rings [ the darker green this is, the more nutrients] 2 stalks of celery – slice into semi-circular rings Kale, remove the hard stalk in the middle and cut with a sharp knife into thick ribbons across the kale. 2 eggs STORECUPBOARD 2 teaspoons or Oil for stir fry you can use plain oil or for an extra kick sesame oil works well. METHOD 1] Cook your chicken by poaching the pieces in your pan of chicken stock. Allow to simmer till cooked and the juices run clear when you pierce a piece to test. Remove the chicken from the pan but keep the liquid in it. 2] Pour your oil into your large fry pan or wok, place over a medium heat, add your carrot, green beans, leeks and celery and stir to coat in the oil then gently stir fry to cook, you want them to soften but not be too soft. Over a gentle heat this will take approx. 8 minutes, do not allow to brown. Add the chicken pieces now to brown slightly. 3] while your vegetables are cooking, boil your eggs by adding to a small pan of boiling water, cover for 6 minutes. Then remove from the heat, and plunge the eggs into cold/icy water – this prevents that brown ring around the yolk when you cut them in half and stops them from continuing to cook and be too hard. Then Peel and cut into halves. 4] Heat up your packet of Itsu Brilliant Broth Chicken Ramen – do not boil you want it piping hot but not boiled. 5] Return your chicken stock pan to the heat and pop in your rice noodles stirring to separate, you are going to cook for approx. 2 minutes till they are just tender. Drain and remove from liquid, then plunge your kale into the hot stock for a further 2 minutes. TO SERVE Take 4 pasta style wide bowls, place your chicken and vegetables into the dish pour over the Itsu Broth, add the noodles to one side, and place in the liquid half a boiled egg. Cook your eggs – take a little lidded pan of boiling water, pop the eggs in, cover and boil for 6 minutes, then remove from the hot water and plunge into cold water.