Ramen^2.0

I cooked chicken ramen for tea tonight, a refreshing meal indeed. Although it's supposedly "fast food", that only applies if your a restaurant sending out a lot of meals! Cooking from scratch, including going out and buying what you need, is anything but fast. It is, however, ridiculously simple to put together: (serves 2) * 2 skinless chicken breasts - free range! * 2 pak choi * spring onion * tinned bamboo shoots * 1 liter chicken stock - NOT the powdered instant stuff. You can buy it in tins, or tubs, or if your very adventurous and have hours on your hands, make it from scratch * 300g noodles You can do all the cooking in stages if you want, and put it all together at the end. The most important thing is that the chicken stock is hot. Boil the noodles for a few minutes, then drain and run under cold water. Divide the noodles up between two bowls. Chop up the pak choi and place on top of the noodles in the bowls Chop up the spring onion and set aside Wash the canned bamboo shoots in cold water and set aside a handful, put the rest in a fridge Lightly oil the chicken breasts and season well with salt and pepper Grill or griddle them for about 5 minutes on each side - you want to make sure the chicken is cooked all the way through Set aside for about 5 minutes till they cool - this makes them easier to slice When cooled, with a sharp carving knife, slice lengthways diagonally - this is a little tricky! Get your chicken stock boiled up Ladle the boiling chicken stock over your bowls of noodles and pak choi Carefully and artistically (heh) lay the chicken pieces on top. Sprinkle the bamboo shoots and spring onion on top of the chicken. Serve!