Warm up a chilly evening with this healthy pork and chicken ramen noodle recipe. The secret really is in the broth – simply to prepare but rich in flavour. You can pretty much add any combination of cooked meats, vegetables and herbs to your noodles – we’ve given you a variety of options below to try at home.
Ingredients (Serves 2)
- 150g cooked udon noodles
- For the stock:
- 1.5 litres chicken stock
- A thumb of fresh ginger
- 2 garlic cloves
- 1 red chilli, halved
- Coriander stalks
- 1 stick of lemongrass, bruised to release the flavour
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 tbsp miso paste
- To fill, use a combination of the below, to suit your taste (don’t forget its all got to fit in the bowl!):
- Shredded carrot
- Pak Choi, leaves whole and stems chopped,
- Bean sprouts
- Shredded savoy cabbage
- Broccoli
- Spring onions
- Leeks
- Slices of cooked chicken
- Slices of cooked pork
- Bavette Slices
- Bacon
- To garnish, use any combination of the below to suit your taste:
- Fresh chilli, finely sliced
- Fried garlic
- Coriander leaves
- Mint leaves
- Thai Basil
- Roasted chopped nuts
- Black sesame seeds
Method
- Combine all of the stock ingredients listed above in a large saucepan, let it simmer away on a low heat for 30 mins – 2 hours..
- When the sauce tastes great, add any or all of the filling ingredients to the stock just before serving in a big old bowl. Don’t let these ingredients simmer away in the pan for too long or the vegetables will loose their crunch!
- Pour into your bowls, then garnish with any of the garnish ingredients listed above, and enjoy! Slurp!