inthekitchen
Spicy Peanut Ramen
This dish runs on the spicier
side, so adjust chilli amounts
depending on preference.
INGREDIENTS
Ramen Broth
1 stewing hen
1 large onion
15 cups water
5 tsp salt
3 tsp sugar
Spicy Peanut Sauce
1 cup peanut butter
1/2 cup hot chilli paste
1/4 cup oyster sauce
1 cup mirin
1 cup water
Ramen and Vegetable Toppings
wavy ramen noodles or
noodles of your choice
handful of bean sprouts
1/4 cup corn
1/2 cup cabbage, sliced
5 pieces bamboo, sliced
1 cup carrots, spiralized
chilli oil, for spice
fried onions
green onions, for garnish
Ramen Broth
1. In a large pot, bring water
to a boil, then add the hen and
large onion. Add salt and sugar,
adjusting as needed. Bring the
boiling water down to a simmer,
and let broth cook for 1 hour,
covered. Assembly
1. Remove the hen from the
broth, and shred the meat.
Place shredded meat into the
saucepan with peanut sauce,
and warm up until chicken is
coated with sauce.
2. Prepare noodles according to
package, and place in a bowl.
Put bean sprouts and cabbage
on top. Pour in broth, enough to
cover the vegetables.
3. Place the peanut chicken
on top. Add corn and bamboo,
then top with spiralized carrots,
green onions, chilli oil and fried
onions.
Spicy Peanut Sauce
1. Combine ingredients in a
saucepan on medium heat,
stirring constantly until blended. Yield 1 pot of broth. Ramen
and vegetable toppings
yield 1-2 servings.
METHOD
ciao! / aug/sep / two thousand eighteen
15