Fuel My Friday: Harriet Jones' Spicy Ramen

It's been a flying year for the City of Cardiff Swimming Club athlete, as she became a double European Champion in helping the Women's and Mixed 4x100m Medley Relay teams to gold, whilst also heading on the plane to Tokyo for a debut Olympic Games.

This week for #FuelMyFriday she serves us up a noodle soup with a spicy kick. Over to you, Harriet...

This chilli chicken ramen recipe is one I enjoy simply because it's fun to make and tastes incredible - why not give it a try?

Ingredients

• 130g egg noodles
• 15g fresh root ginger
• 1 spring onion
• 1 red onion
• 1 large chicken breast
• 2 tbsp siracha hot chilli sauce
• 1 tbsp soy sauce
• 10g coriander
• 500ml chicken stock
• 1/2 lime
• 1 red chilli

Method

1. First off, prepare the chicken marinade by peeling and grating the ginger and combining with the soy sauce in a bowl. Slice your chicken breast in half lengthways and add to the marinade, giving it a good mix.
2. Line a tray with baking paper a cook in the oven at 200 degrees (fan) for 15 minutes (make sure it's cooked through inside!).
3. Meanwhile continue prep by peeling and finely slice the red onion and the red chilli, trim and slice the spring onion and cut the lime into wedges.
4. Mix the chicken stock and siracha hot chilli sauce in a pan and warm through over a low heat to create the spicy ramen base.
5. Cook the egg noodles in a separate pan of boiling water to package instructions.
6. Once cooked, remove the chicken and slice it finely.
7. Assemble the dish in deep bowls, sharing the drained noodles and pouring over the spicy ramen base. Top with the sliced chicken, red onion, spring onion, coriander leaves, a lime wedge and get ready to tuck in!

Check out our athletes' diverse range of recipe options across on the Fuel My Friday page HERE