Chicken ramen

1. Place 2 T light soya sauce and the sugar into a bowl. Mix, then add the chicken thighs and massage for 30 seconds to make sure they’re fully coated in the marinade.2. Place the chicken thighs skin-side down in an air-fryer preheated to 180°C and cook for 15 minutes, turning halfway through.3. While the chicken cooks, place a a pan over a medium-high heat. Add the mushrooms and a splash of water. Cover with a lid and cook until the water has evaporated.4. Add the butter and cook for a further minute, then add the dark soya sauce and cook until the liquid has evaporated.5. Place the mushrooms in a bowl. Using the same pan, cook the spinach over a low heat until wilted, stirring continuously. Be careful to not overcook it, as it will start to release a lot of water. Remove from the pan.6. Turn the heat to high, then add the remaining light soya sauce and reduce for 1–2 minutes until thick and caramelised.7. Place the chicken stock into one saucepan and enough water to cook the noodles in another. Bring both to a boil.8. Place the ramen noodles in the boiling water and cook for 3–4 minutes. Remove the chicken from the air-fryer, then slice thinly.9. To serve, spoon the thickened soya sauce into bowls, then add the noodles, broth, shimeji mushrooms, spinach and chicken.Find more chicken recipe hereStylist: Marcelle de Beer Food assistant: Bianca JonesVideographer: Barry de Villiers Photographer: Shavan Rahim