Simonkey's Ginger Chicken ramen

Ingredients:
4 x Sainsburys free range chicken thighs
big lump of Sainsburys fresh ginger
Bunch of Sainsburys spring onions
pack of Sainsburys chestnut mushrooms
3 x cloves of Sainsburys organic garlic
Amoy reduced salt soy sauce
Sainsburys toasted sesame oil
small pack of Sainsburys fresh coriander
Blue Dragon ramen noodles
1 pint Kallo organic chicken stock

To cook:
cut the mushrooms into quarters or halves so they make nice sized chunks and sauté them in sesame oil till they are brown and smaller in size. Put them to one side. Chop the spring onions into 1cm lengths so the retain a bit of size. What them in the bowl with the mushrooms.
Peel and chop the ginger into 1-inch juliennes and soften them in a bit of sesame oil. Take the ginger out of the pan, leaving as much of the oil behind as possible. Pull the skins off the chicken thighs and sling them in the lovely gingery seasoned pan and seal them off. after they've got a bit of brown on them, take the thighs out, leaving the oil behind and cut the meat off the bone lengthwise so you have little strips of roughly cut chicken. don't worry if it's pink inside, it'll cook in the soup. sling all the ingredients thus far into a large enough saucepan with the stock and bring to a simmer. Simmer it all for about 30 minutes and then think about doing the ramen. They only take 4 minutes, so do them for 3, then fling them in the soup.
Chop up the coriander and stir that in before serving.
Mmmmmm nice.