Grilled Chicken Ramen with Udon Noodles

Chop the tops and bottoms off the carrots and then peel them. Cut in half lengthways and then with the flat side on the board, cut the carrots into half moon shapes, roughly ½cm thick. Cut the onion in half through the root, peel, remove the ends and slice thinly into half moon shapes. Remove the root and dark green parts from the leek and discard. Chop the rest of the leek into ½cm slices. Chop the root from the spring greens and separate the leaves. Roughly chop the leaves into 2cm wide strips.

Peel both the garlic and ginger then grate them on the fine side of your grater. Tear the leaves from the coriander and chop the stalks as finely as you can. Keep the leaves whole.

Heat a saucepan over medium heat and add 1 tbsp of oil. Add the carrots, onions and leeks to the pan and cook for 5 mins or until they begin to soften, stirring frequently to prevent them from burning. Stir in the garlic, ginger, cinnamon stick and chopped coriander. Cook for another minute and pour in 1.5l of water. Bring to the boil, add in the chicken stock pots and reduce the heat to low. Leave your broth to bubble away on low heat for 15 mins while you grill the chicken.

Place the chicken thighs on a baking tray under your grill and cook for 15 mins. After 7 mins, turn the chicken thighs over and cook for a further 7-8 mins or until the flesh is no longer pink. Once your chickenis cooked, slice it into thin strips roughly ½cm thick.

Whilst the chicken is cooking, zest and squeeze the juice from the lime.Check the vegetables in your broth are soft and cooked through and stir in your spring greens. Cook for 3 mins or until they have wilted. Stir in the udon noodles and warm through. Season with the soy sauce,and the juice and zest of your lime.