I’m a huge foodie, and a massive fan of Asian cuisine, so when Bang Bang Oriental Foodhall opened up in Colindale, not far from the old, now defunct, but still legendary Oriental City shopping centre, I had it on my wish list for months.
One of my favourite meals to use up chicken is now, officially, ramen. Not only does it make good use of all that chicken stock I’ve got knocking around the place (smug foodie moment! Ha ha, I have homemade chicken stock, ho ho!) but it’s also a quick and healthy meal, and you get to use up loads of veggies.
All you have to do is put some cooked, drained Chinese noodles at the bottom of a deep dish, and then cover it with toppings of your choice – in my case, shredded pak choi, boiled egg, wedges of red onion, beansprouts, bamboo shoots and cooked (leftover!) chicken. Then, pour over chicken stock with miso paste stirred into it. After that, eat it! The recipe serves one – but is easily doubled.