Recipe Cuisine: Others
Theme: One Bowl Wonder
Panaeng Chicken Ramen
By: Megan Jost
Ingredients
- 1 bunch bok choy
- 5 spears baby corn
- 1 egg
- 1 packet Shin Ramyun Red instant noodles
- 4 slices precooked BBQ chicken breast
- For the Soup mixture as follows
- 200 ml coconut milk
- 400 ml water
- 1 tbsp Valcom Panaeng curry paste
- 1 tbsp Kewpie mayonnaise
- 1 tsp miso paste
- 1 tsp Valcom kaffir lime leaves (add more if you like a stronger flavour)
- 1 flavour sachet from the instant noodles
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
- VALCOM - KAFFIR LIME LEAVES
Method
- Bring a pot of water to the boil. While the water is heating, in a separate pot add all the soup ingredients and bring to the boil.
- Add the baby corn, bok choy and whole egg to the boiling water and cook for 7 minutes . Prepare a small bowl of cold water and set aside.
- Add the noodles to the soup mixture and reduce the heat to a simmer.
- Once the vegetables and egg are cooked, place the egg into the bowl of cold water. Drain the vegetables and arrange them in a large serving bowl.Peel the egg, cut it in half and place it in the bowl. Add the sliced chicken.
- Once the noodles are ready, carefully pour the noodles and soup over the ingredients in the bowl. Vegetarian option: Replace the chicken with tofu.
