Name: Japanese Ramen recipe by Femina Shiraz at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Ramen (Noodles) 200 gm; Carrot (Julienne cut) 1; Cabbage (Julienne cut) 2 petals; Spring onions (finely chopped) 2; Garlic (crushed) 2 cloves; Fried Chicken 4 pieces (medium sized fleshy portions); Chilli oil 2 tbsp; Dark soya sauce 2 tbsp; Light soya sauce 2 tbsp; Chicken stock 2 cups; Water to cook the noodles; Salt as required; Pepper 1/2 tsp; Vegetable oil 2 tbsp; Lettuce leaves 2; Eggs (boiled) 2

ABOUT Japanese Ramen RECIPE

Japanese ramen is a very traditional and popular soup dish. This ramen is cooked to perfection and served with a rich and flavorful chicken broth. The garlicky taste from the crushed garlic and the authentic flavor of soya sauce makes this dish truly divine. The chilli oil adds a dash of heat to the soup. Serve it hot on a wintery day and enjoy this lip-smacking, well balanced meal.

Ingredients Serving: 2

Ramen (Noodles) 200 gm
Carrot (Julienne cut) 1
Cabbage (Julienne cut) 2 petals
Spring onions (finely chopped) 2
Garlic (crushed) 2 cloves
Fried Chicken 4 pieces (medium sized fleshy portions)
Chilli oil 2 tbsp
Dark soya sauce 2 tbsp
Light soya sauce 2 tbsp
Chicken stock 2 cups
Water to cook the noodles
Salt as required
Pepper 1/2 tsp
Vegetable oil 2 tbsp
Lettuce leaves 2
Eggs (boiled) 2

Instructions

Boil enough water with salt and vegetable oil.
Add the ramen and cook it uncovered until it's done perfectly. Turn the flame off and strain the water. Keep the ramen under running cold water to prevent further cooking. Strain and keep aside.
Heat chilli oil in a pan. Then add in the crushed garlic and saute for a minute.
Next add in the three-fourth portion of the carrots, cabbage and spring onions. Saute it for 2 minutes.
Pour in the chicken stock. Cook it covered for 5 minutes.
Take the fried chicken pieces and debone them, then keep it aside. (I have marinated my chicken pieces with chilli powder, salt, turmeric powder, ginger-garlic paste, lemon juice and soya sauce).
Next add the lettuce leaves into the boiling soup. Add salt if required.
Now add in the cooked noodles and three-fourth of the chicken pieces to the soup. Then turn off the flame.
Take a bowl and assemble all the components in it appropriately.
Garnish with the reserved chicken pieces, carrots, cabbage and spring onions. Place the halved eggs on top. Sprinkle some pepper powder and serve.

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