Fast ramen with Japanese wok vegetables and chicken fillet

Cut the chicken into strips, peel and grate the ginger root and press the garlic. Bring a large pot of water to the boil and turn off the heat. Soak the noodles in the hot water for 6 minutes. Drain them, rinse them under the cold tap and drain.

In the meantime, heat the sesame oil in a wok. Sprinkle the chicken fillet with salt and pepper and fry the strips over a high heat in 5 minutes around brown. Add the ginger, garlic and turmeric and stir-fry for 1 minute. Add the wok vegetables and stir-fry for 2 minutes.

Pour in the stock, coconut milk and soy sauce, bring to the boil and simmer for 5 minutes. Stir in the noodles and warm them for a while. Delicious with spring onion rings over it.