RAMEN
DINNER - INTERMEDIATE - LUNCH
Prep Time: 15 minutes / Cook Time: 20 minutes
- 2 cloves of garlic
- 1 knob of ginger (size of a garlic clove – or ginger powder)
- Chicken stock (or vegetable stock)
- Soy sauce
- Udon noodles
- Pak choi
- Bean sprouts
- Shiitake mushrooms
- Spring onions
- Red chilli peppers
- Chili flakes
- Dried seaweed & black sesame seeds for topping
- Optional: egg, diced chicken breast, shrimps (vegetation option: Quorn)
- Finely dice garlic, ginger and red chili peppers and add it all to a large frying pan with olive oil – then fry for 2 to 3 minutes.
- Next add roughly chopped shiitake mushrooms to the pot and fry for another minute or so.
- Then add 5 cups of boiling water along with the chicken or vegetable stock and ¼ of a cup of soy sauce; then cover with lid and let simmer for 5 minutes.
- Add bean sprouts and udon noodles into ramen pot, cover with lid and let simmer for another 5 – 10 minutes.
- Cut the pak choi in quarters and briefly fry it in a hot frying pan with olive oil, salt and chili flakes for 3 minutes – then remove it from the heat and wait to use it until serving.
- Whilst the ramen is cooking, you can prepare your chicken, shrimp or vegetarian Quorn. Simply mix together 2 tablespoons of soy sauce, 1 tablespoon of honey and some finely chopped garlic, ginger and red pepper. Then add this sauce into a frying pan along with your meat (or Quorn) of choice and fry until cooked through.
- Finally you can add your ramen into your bowl, along with the pak choi, and your choice of meats. You may top it with chopped spring onions, dried seaweed flakes (nori), sesame seeds and some crispy fried onions.
- Optional: boil an egg for 7 minutes, cut in half and add to your bowl of ramen.