Face Melta Ramen Bowl

Ingredients

250 grams Ramen noodles
1 litre chicken stock
2 cups water
350g chicken breasts, (skin on) or pork tenderloin
2 cloves fresh Garlic, grated
1 thumb size piece of Ginger, grated
1½ tablespoon Olive oil
2 tablespoons soy sauce
1 teaspoon Chilli Punk Face Melta per bowl (more or less but be careful here!)
1 tablespoon rice vinegar
½ teaspoon cumin seed
2 teaspoons BBQ Punk SPG or Smoked Salt

Toppings (your preference)

Dried seaweed
Spring Onion
Soft-boiled egg
Grated carrot
Sliced Thai chillies

(Serves 2)

Method

1. Bring some water to a boil as directed on the packet for the noodles. Boil the ramen for 3 minutes until tender and strain.
2. In a separate pan, season the chicken breast with salt, pepper and olive oil and grill skin side down first. Cover and cook through. Remove from the pan and rest for 10-15 minutes and slice diagonally. Set aside.
3. If cooking with pork tenderloin lightly season with BBQ Punk SPG for at least 1 hour then cook in pre-heated oven or smoker 180c for appx 30 mins or until an internal temp of 72c is reached then remove and rest.
4. Add the water, stock, rice vinegar, Ginger, Garlic, all the spices and sauces and any other vegetables of your choice in a pot. Bring to a boil, and taste for seasoning.
5. In a soup bowl, place a portion of the noodles at the bottom, then and only then! add the Chilli Punk Face Melta and carefully fill the bowl with the broth to cover the noodles. Add sliced chicken breast or sliced pork on the  top and any selected toppings.
6. Serve fresh and hot… Maybe have a drink handy!