Ingredients
- Fire Chicken: 250g chicken tenders or 4 tenders each
- 2 Tbls Gochujang paste
- 2 Tbls Gochugaru chilli flakes
- 2 Tbls Mirin
- 2 Tbls Kecap manis
- 2 x Garlic cloves crushed
- 1 tsp Sesame oil
- Fire Ramen:
- 2 x Plain instant ramen noodles - see note
- 3 x Garlic cloves crushed
- 1/4 cup finely chopped pickled Jalepenos
- 2 Tbls Ginger crushed (jar type)
- 2 Tbls LKK Chiu Chow Style Chilli Oil
- 2 Tbls LKK chilli-garlic sauce
- 2 Tbls Kecap manis
- 3 Tbls Gochujang paste
- 1/2 tsp Sushi seasoning - see note
- Garnish - fresh sliced chilli, chilli oil, spring onions & sesame seeds
Method
- In a large bowl mix together all the fire chicken ingredients. Add the chicken and mix to coat.
- Fill kettle and boil. In another large bowl add instant ramen noodles. Cover with boiling water and set aside.
- Mix all ramen sauce ingredients together in a small bowl or jug. Set aside.
- Heat oil in a fry pan to medium-high heat. Add the chicken and cook until the chicken is cooked through on both sides. Remove from pan and set aside.
- Drain ramen noodles. These should now be al dente.
- In the same pan as the chicken was cooked, add all the ramen sauce ingredients. Fry off for 1 minute.
- Add ramen noodles and mix sauce throuh to coat all noodles. Let noodles heat through with the sauce. Push to noodles to one side enough to return chicken to warm through a little in the pan.
- Serve immediately. Garnish with extra chopped chilli, chilli oil, spring onions and sesame seeds.
- Note 1 - any instant ramen will do, just set aside the seasoning packets for another day. Note 2 - If you dont have sushi seasoning, rice wine vinegar can be used.
Product used in recipe
- Lee Kum Kee - Chilli Oil Chiu Chow