Ramen

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I love trying new recipes and today I'm sharing with you another recipe from the Pinch of Nom Everyday Light recipe book, this time from their Stews and Soups section.
Let's get cooking!

Ingredients:
200 g tenderstem broccoli
low-calorie cooking spray
1 medium onion, peeled and sliced
2 garlic cloves, peeled and finely grated
2.5 cm piece of root ginger, peeled and grated
1/2 fresh chilli, finely chopped (or a pinch of dried chilli flakes)
1.2 litres chicken stock ( 2 chicken stock cubes dissolved in 1.2 litres water)
2 tbsp oyster sauce
3 tbsp rice vinegar
1 tbsp fish sauce
9 tbsp soy sauce
300 g chicken breast (skin and visible fat removed)
100 g spring green cabbage , trimmed and shredded
2 nests dry egg noodles
For the toppings:
4 eggs
2 carrots, peeled and cut into thin strips
1 red pepper, deseeded and thinly sliced
bunch of spring onions, trimmed and thinly sliced
lime wedges, to serve (optional)

Start off by trimming the florets off the broccoli, place to one side and thinly slice the remaining stems. Now spray a wok with low-calorie cooking spray and add the onion and broccoli stems and stir-fry for 1 minute. I only did the onions as I misread the recipe and chopped off my broccoli and then threw the stems in the bin.

Next add half of the garlic, three quarters of the ginger, and the chilli, and continue cooking for another minute. Add the stock, oyster sauce, rice vinegar, fish sauce and 8 tbsp's of the soy sauce, and bring to a boil.

Add the chicken and reduce the heat to a simmer, then poach the chicken for 15-20 minutes, until it's cooked and there is no pink inside.

While the chicken is poaching. boil the eggs for 7 minutes, while the eggs are boiling, prepare a dish of cold iced water. When the timer is up, plunge the eggs into the bowl of water. Carefully remove the shells and cut in half.

\When the chicken is cooked, remove from the broth and shred, keep to one side.

Add the shredded cabbage to the pan and cook for 2-3 minutes.

In a separate pan, stir-fry the broccoli florets, with the remaining garlic, ginger and soy sauce.

Cook the noodles in a pan of boiling salted water for 4 minutes, then drain.

Assemble the ramen. Evenly distribute the noodles between your bowls. Spoon over the cabbage and broth. Arrange the carrots, pepper, spring onion, shredded chicken and stir-fried broccoli on top. Top each bowl with two egg halves and serve, with lime cheeks for squeezing over if desired.

Both myself and Skye are fans of ramen, so I knew I had to give this recipe a try as soon as I saw it. I've never poached chicken before, but I was surprised how moist and juicy the chicken still was, even after shredding it. I loved the broth it tasted really nice and worked really well with all the vegetables, I'd love to be able to buy some sort of device that will help make make the thin little strips of the carrots, pepper and broccoli stems, but I still found them really tasty. Once everything was mixed together it was even more delicious, I'd happily cook this again and I was even surprised by how much it tasted like ramen from our usual haunts Wagamama's and Yo Sushi! I'd even go a step further by saying it was slightly better.
This recipe I think is a perfect recipe to create while we're stuck at home, while the restaurants are closed, nothing can be some good home cooked Japanese inspired food.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye