Gluten Free ramen with shiitake mushrooms and crispy chicken

This is my own recipe. It is really easy to make. All it takes is a few ingredients. It takes 15 minutes to prepare and 35 minutes to cook. The ingredients I used are:

• 200g rice vermicelli noodles (GF)

• 100g chicken breast, sliced

• 100g shiitake mushrooms, thinly sliced

• 1 hard boiled egg, halved

• 1 thumb sized ginger, finely diced

• 3 garlic cloves, finely diced

• 2 red chillies, finely chopped

• Handful of fresh spring onion, finely chopped

• 1 vegetable stock cube

• 1 chicken stock cube

• Salt to season

• 1L water

• 1 tbsp Gluten Free soy sauce

• 3 tbsp olive oil

• Fresh coriander

• Sesame seeds

Method:

1. Add 1 tbsp olive oil to a saucepan on medium heat followed by the ginger, garlic, spring onion and red chillies. Mix well and let it cook for 2 minutes.

2. Toss the vegetable and chicken stock cubes in and let it fry for 45 seconds before adding 1L cold water in.

3. Add 1 tbsp soy sauce, stir and put the lid on. Let it boil for 10-15 minutes, stirring occasionally. Season with salt to taste.

4. In a pan on medium heat, add 1 tbsp oil and toss the shiitake mushrooms in. Let it fry for 10 minutes and transfer to a bowl.

5. Toss the rice vermicelli noodles in the sauce pan and let it cook for 10 minutes.

6. Add 1 tbsp oil to the same pan, turn up the heat and toss the chicken in. Let each side cook until golden brown.

7. Serve a generous portion of the noodles and broth, add the mushrooms, chicken and egg. Garnish with fresh coriander and sesame seeds. Enjoy!