Canned by Michaels Theo A.;

Author:Michaels, Theo A.;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-07-14T00:00:00+00:00

CHICKEN RAMEN

A good ramen soup is quite a production to put together, requiring a rich stock made over several hours. However, this quick version is ideal when you want a fast noodle fix and is made with ingredients that can be found in your kitchen. The soup cools quickly so it’s a good idea to warm your bowls before serving (I just pour a little hot water from the kettle into them). If you want to make this a little more substantial, you can add a can of drained whole button mushrooms.

4 eggs

250 g/9 oz. dried egg noodles

1 tablespoon olive oil

1 tablespoon sesame oil

1 garlic clove, very finely sliced

5-cm/2-inch piece of fresh ginger, peeled and finely diced

750 ml/3¼ cups chicken stock (made with 2 stock cubes)

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

a pinch of sugar

2 x 200-g/7-oz. cans chicken breast, drained and rinsed

325-g/11½-oz. can sweetcorn/corn kernels, drained

a few sprigs of fresh coriander/cilantro, roughly chopped

1 fresh red chilli/chile, sliced

1 lime, cut into wedges

toasted sesame seeds, to garnish

salt

Serves 4

Place the eggs in a saucepan of salted boiling water; after 2 minutes add the noodles and cook according to the packet instructions (about 5 minutes). Once cooked, remove the eggs, plunge them into a bowl of cold water (this will keep the yolks bright yellow) and set aside. Drain the noodles and mix them with half the olive oil to stop them sticking. Peel the eggs and cut in half.

Pour the sesame oil and remaining olive oil into a large saucepan and warm the garlic and ginger for a minute, then pour in the chicken stock, soy sauces, sugar and a pinch of salt. Bring to a simmer.

Cut the chicken breast into neat slices and drop into the saucepan to warm through for a couple of minutes. Divide the noodles amongst the serving bowls, then using a slotted spoon remove the chicken breast slices and place on top of the noodles in the bowls. Tip the sweetcorn/corn kernels into the saucepan to warm for a few seconds, then remove with a slotted spoon and divide amongst the bowls.

Finally, pour the bubbling soup over the noodles in each bowl, top with chopped coriander/cilantro and the eggs, and garnish with sliced chilli/chile, a wedge of lime and a sprinkling of toasted sesame seeds. Serve immediately.

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