Chicken Ramen Fusion (Print Version)
# Ingredients:
→ Fresh Garnishes
01 -
Leafy coriander
02 -
Crunchy bean sprouts
03 -
Edamame beans
04 -
Chopped spring onions
05 -
Oil with chili flakes
→ Broth Ingredients
06 -
Just under 2 cups of chicken broth (600ml)
07 -
About 1¼ cups heavy cream (300ml)
08 -
A couple of tablespoons of grated parmesan cheese
09 -
A pinch of flaky sea salt
10 -
A pinch of ground black pepper
11 -
Half a teaspoon of sugar
12 -
200g of ramen-style noodles
→ Base of the Dish
13 -
Two chicken breasts
14 -
A few spoonfuls of olive oil
15 -
Three garlic cloves, finely minced
16 -
50g plain flour
17 -
Sun-dried tomatoes (8, cut into thin pieces)
18 -
½ tbsp red chili flakes
19 -
½ tbsp smoked paprika
20 -
½ tbsp dried oregano
# Instructions:
01 -
Spread plain flour out on a dish and press the chicken into it until it’s coated well. Pour olive oil into a skillet and fry the chicken for about 4 minutes per side, until golden and cooked through. Put it aside.
02 -
In the same pan, stir in the minced garlic, sun-dried tomato slices, oregano, smoked paprika, and chili flakes. Let them sizzle a bit to wake up those delicious aromas.
03 -
Add 300ml of your chicken broth and the cream into the pan. Stir it all together, then toss in parmesan so it melts smoothly into the mix. Place your chicken back into the pan, cover it, and cook 5 minutes. Take the chicken out and slice it.
04 -
Season the broth with the sugar, salt, and pepper. Mix in the remaining 300ml of broth. Then drop in your noodles and cook according to its pack instructions, stirring occasionally.
05 -
Scoop noodles and broth into separate bowls. Add the chicken slices on top, then pile on the coriander, bean sprouts, sliced spring onions, edamame, and a dash of chili oil to finish.
# Notes:
01 -
Boost flavors by adding a spoonful of oil from the sun-dried tomatoes when cooking garlic.
02 -
Using grated parmesan right before cooking tastes far better than buying it pre-grated.
03 -
Can be kept refrigerated for three days without losing its taste.