INGREDIENTS
500ml chicken stock
 ⅛ Cup of Light or Dark Soya Sauce 
5 ½ oz of good egg noodles 
1 chicken breast, marinated 
Handful of beansprouts 
¼ Spring onion, finely sliced 
1 scallion, chopped 
1 fresh red chili, sliced

METHOD
1.    Marinade chicken breast for 1 hour before placing in a hot oven until cooked through
2.    Cook egg noodles in pan of boiling water (follow packet instructions)
3.    Once noodles are cooked, drain and place into ramen bowl
4.    Add Soya sauce and chicken stock, then stir to separate noodles
5.    Slice cooked chicken at 45°, placing gently on top of the noodles
6.    Add freshly chopped ingredients to the dish and garnish with lime + sprigs of cilantro