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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.

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This is based on something we used at India Joze long ago, and has its roots in South East Asian cuisine. It is quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing/stir-frying for flavor and to lubricate the pan.

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