Monday, 6 July 2015

Spicy chicken and egg ramen

This is a combination of recipes I found and altered based on what I had in the cupboard. You can easily substitute the chicken for any other meat, or the pak choi for another veg, based on what you have in your cupboard!

Ingredients (serves 2):
300g udon noodles, cooked as per the pack instructions
3 pints of boiling water
1 chicken stock cube
300g chicken thigh fillets, cut into thin strips
1 pak choi, cut into strips lengthways 
2 spring onions, cut into discs
2 tbsp soy sauce
1 tbsp Worchester sauce 
1 tbsp mirin
1 inch of ginger, cut into sticks
2 cloves of garlic, minced 
1 tsp cinnamon
2 star anise
1/2 tsp of fennel seeds
1/2 tsp brown sugar
1 red chilli, sliced
2 tbsp crushed unsalted peanuts
2 eggs
Sesame oil for frying

1. In a saucepan, place the water, stock cube, soy sauce, Worcester sauce, mirin, ginger, garlic, spices, sugar and most of the chilli, bring to the boil and allow to simmer for 15 minutes.
2. Meanwhile, fry the chicken in a little sesame oil in a frying pan, adding the pak choi once it is almost cooked.
3. Just before the above two steps are complete, bring to the boil a saucepan of water, lowering two eggs into it and cook for 4 minutes. 
4. When the eggs are cooked and have cooled slightly under cold running water, peel their shells off and set aside. Don't worry if you think it needs a little longer, the stock at the end will give it that extra bit of cooking! 
5. Once your stock has simmered for 15 minutes, pass the liquid through a sieve to get rid of the whole spices.
6. Finally, divide the cooked udon noodles, chicken and pak choi between two deep serving bowls, pour over the stock, add an egg to each and garnish with spring onion, the rest of the chilli and peanuts (if I had coriander, I would have used this too!)


Yelly-fi-felly-food-belly x