Spicy Ramen Noodles is a Japanese recipe that both warms and comforts at the same time. The deep broth with the meat, soft boiled eggs, veg and ramen noodles makes this an all round dish. Served as a main dish it will satisfy the hungriest of people. I especially make this dish when I have leftovers as they all go in.
Spicy Ramen Noodles
An easy dish to produce with truly outstanding flavours.
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Servings: 4 People
Calories: 1127kcal
Ingredients
- 4 large eggs free range soft boiled.
- 12 oz pork or chicken cuts into small chunks
- 24 oz dry ramen noodles
- 5 cloves garlic peel/mince
- 2 1/2 tbsp light soy sauce low sodium
- 10 oz shitake mushrooms slice thinly
- 10 oz shallots sliced
- 2 ½ tbsp rice vinegar
- 1 ½ tbsp hot chilli oil
- 12 oz sweetcorn fresh/frozen/tinned
- 4 tbsp miso paste white
- 1 tbsp ginger peel/grated
- 100 oz chicken broth or vegetable
- 6 large scallions peel/slice
- 3 tbsp vegetable oil
Instructions
- Place a large pan over a medium heat and add a little oil.3 tbsp vegetable oil
- While the oil is heating up, chop the meat into small chunks.12 oz pork
- Add the pork, chicken or ham to the pot and cook for 5 minutes until cook through.12 oz pork
- Remove the meat from the pan and put to one side for now.
- Add a little more oil to the pan if needed and add the sliced mushrooms. Cook for a further 5 minutes until lovely and soft.10 oz shitake mushrooms
- 5 cloves garlic, 1 tbsp ginger, 10 oz shallots
- Add the broth and increase the temperature until it boils. Immediately reduce the heat to a simmer for 20 minutes stirring occasionally.100 oz chicken broth
- After 20 minutes, increase the heat again to a boil and add the ramen noodles. Cook the noodles according to the instructions but usually 3 – 5 minutes. They should be al dente.24 oz dry ramen noodles
- Time to get the eggs going. Add pan of water over a high heat and bring to the boil. When boiling gently place the eggs into the water and leave for 6 minutes. After 6 minutes remove the eggs from the boiling water and plunge straight into a bowl full of ice water to stop the cooking. Carefully peel the shell off and slice the eggs in half when ready to serve.4 large eggs
- Back to the ramen. Add the meat back to the pan together with the sweetcorn and stir making sure everything is hot.12 oz sweetcorn
- Serve the ramen in warmed bowls with the soft-boiled egg sliced in two. Garnish with finely sliced scallions and serve with the chilli oil for those who like it a little hotter.6 large scallions
Nutrition
Calories: 1127kcal | Carbohydrates: 174g | Protein: 60g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 261mg | Sodium: 5381mg | Potassium: 1692mg | Fiber: 8g | Sugar: 17g | Vitamin A: 906IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 10mg