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Easy Quick Ramen
Introduction from Teddy Lee
This quick ramen recipe is perfect for when you want the comfort of a homemade bowl without hours of simmering. It uses simple, easy-to-find ingredients, yet still delivers that deep umami flavour. A light, satisfying ramen you can make anytime – especially on busy days.
Ingredients
Method
Season the chicken cubes with the salt, white pepper, togarashi, and a splash of soy sauce. Heat 1 teaspoon of the sesame oil in a frying pan over a medium heat, add the chicken and stir-fry for 1–2 minutes until lightly golden. Add the gochujang or spicy miso (if using) and stir until coated.
Pour in the chicken broth (or water with stock cube) and add the soy sauce. Simmer gently for 5 minutes.
Meanwhile, cook the ramen noodles for 1 minute 10 seconds (or follow package instructions if storebought) and drain well.
In a small pan, quickly stir-fry the bean sprouts with the remaining sesame oil for 1–2 minutes until slightly tender but still crunchy.
Place the noodles into a serving bowl and pour the hot broth and chicken over the noodles. Add the sautéed bean sprouts on top, and finish with the soft-boiled egg halved, if desired, then top with toasted sesame seeds, spring onions and a little chilli sauce to serve, if desired. Serve immediately while hot.
Reviews
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