Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Sticky Hoisin-Peanut Ramen with Crispy Fried Eggs & Chinese Cabbage
By: Lilian
Ingredients
- 2 Tbsp LEE KUM KEE hoisin sauce
- 150g OBENTO ramen noodles
- 1.5 Cups Chinese cabbage, thinly sliced
- 1 large egg
- 1 Tbsp neutral oil
- 1 Tbsp light soy sauce
- 1 Tbsp smooth peanut butter
- 1 tsp sesame oil
- 1 clove minced garlic
- Spring Onion to garnish
- Sesame seeds to garnish
Product used in recipe
- LEE KUM KEE - ASIAN HOISIN STIR-FRY SAUCE GF
- OBENTO - RAMEN NOODLES
Method
- Bring a pot of water to a boil. Cook ramen according to packet instructions. Reserve ½ cup cooking water, then drain and set aside.
- Heat ½ tbsp oil in a pan over medium-high heat. Add Chinese cabbage and cook 2–3 minutes until just softened but still slightly crisp. Remove from pan and set aside.
- Heat ½ tbsp oil in the same pan over medium heat. Crack in the eggs. Cook until the whites are set and the edges are golden and crispy (about 2–3 minutes).
- Lower heat to medium. Add garlic and sauté 10–15 seconds until fragrant. Add hoisin, soy sauce, peanut butter, sesame oil, and 3 tbsp ramen water. Simmer 30–45 seconds until glossy and slightly thickened.
- Add drained ramen to the pan. Toss until evenly coated. Add extra tablespoon of ramen water if needed to loosen.
- Twirl noodles into a bowl. Top with the fried egg and Chinese cabbage. Garnish with spring onions and sesame seeds.
