The perfect ramen for those who like it spicy but not too heavy. Tender chicken takes center stage, kimchi and chili crunch provide the perfect kick, and the flavorful broth rounds it all off. Sounds like your new favorite ramen, right? It's also great for showing off to your friends ;)
Ingredients (for 4 servings):
- 2 x 525ml Chicken Ramen
- 200g ramen noodles
- 150g chicken breast fillet
- 2 tablespoons Black Garlic Tare
- 1 tbsp Umami Royal
- 1 tbsp organic chili oil
- 30g dried kimchi
- 100g Pak Choi, cut into strips
- 100g carrots, cut into thin slices
- 100g edamame (soybeans), blanched
- Sesame oil for frying
- Sesame seeds for garnish
ZUBEREITUNG
- Season the chicken breast with 1 tbsp Umami Royal, salt, and pepper. Fry in a pan with a little sesame oil until cooked through and slightly crispy. Add 1 tbsp Black Garlic Tare and let it coat the meat.
- Heat the broth in a pot. Stir in 1 tbsp black garlic tare and 1 tbsp organic chili oil (this works best with a whisk or immersion blender).
- Blanch pak choi and carrots in boiling water for 2 minutes, then drain.
- Cook the ramen noodles according to the package instructions, drain and shake vigorously in a sieve until they are slightly creamy.
- Divide the noodles between four ramen bowls and pour over the hot broth. Top with chicken strips, dried kimchi, blanched vegetables, and edamame. Sprinkle with sesame seeds and drizzle with chili oil, if desired.