First of all, you will want to preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Boil a kettle ready so that you have hot water. Then peel and finely grate the ginger, then combine it in a bowl with the soy sauce. This will create ginger and soy marinade. Set aside. 

Place your hand flat onto the chicken breast and slice it in half as if you were cutting a burger bun. This will give you two thinner pieces of chicken breast. 

Add the sliced chicken to the ginger soy marinade and give everything a good mix up and let it marinade for a little while. 

Line a baking tray with baking paper and then add the chicken to the tray and put the tray in the oven for 12-15 min or until cooked through.

While the chicken is cooking, peel and slice the red onion[s] (as finely as you can!) and also slice the red chilli finely. You can also trim, then slice the spring onion finely and cut 1/2 lime into wedges. Lastly, pick the coriander leaves from their stalks. 

Dissolve the chicken stock cube and Sriracha hot chilli sauce in 500ml of boiled water. This is your spicy ramen base.

Add the spicy ramen base to a pot over very low heat and cook for 5-6 min or until warmed through. At this point re-boil the kettle. 

Add the medium egg noodles to a separate pot and cover them with boiled water until fully submerged

Bring to a boil over high heat and cook for 5-6 min or until cooked with a slight bite. Once they are done, drain and set aside.

Remove the cooked chicken when it’s cooked from the oven and slice it finely.

Add the drained noodles to deep bowls and pour over the spicy ramen base

Top with the sliced chicken, sliced red chilli (only add as much heat as you can handle), a handful of sliced red onion, spring onion, coriander leaves, and a lime wedge

Enjoy!