Ingredients
- 1 tsp ginger
- 1 tablespoon of garlic
- 1 medium onion
- 1 red chilli
- 1 litre chicken stock
- 2 TB soy
- 4 TB oyster sauce
- 2 TB seracha
- 500gm shredded chicken
- 1 bunch of broccolini
- 4 eggs
- 1 packet (270g) Hakubaku Organic Ramen
- Salt and pepper to taste
- Chives to garnish
- Sesame oil
Method
- Heat up a large wok add 1 TB sesame oil.Boil eggs in separate pot 7-9 mins.
- Finely grate Garlic and ginger, Slice onion and chilli and add to the wok, sauteed for 5 mins until ingredients soften.
- Add soy sauce, oyster sauce and Sriracha to wok, fry off for 1 min and add chicken stock.
- Simmer in wok for 10 mins creating a broth.
- In the mean time, dunk broccoli in the wok to slightly cook (5 mins) pull out and sit aside. Peel and slice eggs in half.
- Add Ramen noodles to the wok. Simmer on low for a further 8 mins or until noodles are cooked through.
- Serve ramen in a bowl, place sliced eggs on top with broccolini. Sprinkle salt, pepper and chives to finish. Enjoy!
Product used in recipe
- Hakubaku - Organic Ramen Noodle
