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For the ramen:
4 spring onions, finely chopped
2 eggs, medium hard-boiled and peeled
250g ramen noodles
800ml chicken stock
3 garlic cloves, finely diced
4 tbsp soy sauce
1 small piece of fresh ginger, sliced
1 tsp chilli powder (or more if you like it spicy)
1 sheet seaweed/nori, cut into strips
2 tsp Shichimi Togarashi (or more to taste)
For the chicken:
140g chicken breast, sliced
½ tsp chilli powder
½ tsp salt
½ tsp pepper
A dash of sesame seed oil
In a large saucepan, mix together the chicken stock, garlic, soy sauce, ginger and chilli powder. Bring to a boil and reduce to a simmer for 5 minutes.
Cook the ramen noodles following the instructions on the packet (usually 2-3 minutes), then drain and set aside.
In a pan, heat a dash of sesame seed oil on a low flame. Add the chicken, chilli powder, salt and pepper. Cook until the chicken has just started to brown. Set aside.
Divide the noodles between 2 bowls along with the chicken, hard-boiled eggs, spring onions and seaweed, placing them on top of the noodles.
Remove the pieces of garlic from the stock. Divide the stock between the bowls.
Take the Shichimi Togarashi and sprinkle over each bowl. Add more if you like it spicier.