Enjoy this nourishing, wholesome and easy to make ramen.
1 packet ramen noodles
Frozen prawn gyoza (optional)
2 tbsp dried porcini mushroom (optional)
1 tsp fish sauce
1 tbsp dark soy sauce
1 green onion
3 garlic cloves
300ml chicken/veg stock
1 baby pak choi
Toasted sesame seeds for garnish
Chop your spring onion in half and then slice some cloves of garlic. Set aside the bottom half of the spring onion and the garlic in a bowl for later.
Finely chop the rest of the spring onion for garnish at the end.
Fry your gyoza for a few minutes (check the packet for exact timings) and set aside.
Boil your egg for around 6 minutes and then dunk it into a bowl of icy water.
Add your chicken stock cube to 300ml of boiling water.
Lightly fry the spring onion and garlic from earlier in a pan in some vegetable oil - remove and set to the side.
Using the same pan, add the stock, followed by a teaspoon of fish sauce and a tablespoon of soy sauce. Add optional porcini mushroom for a umami flavour.
Add your noodles of choice, followed by your fried garlic and spring onion and cook according to package instructions. Feel free to add the packet seasoning if you feel fit.
Add Pak Choi and any other vegetables one minute before the noodles are finished.
Turn off the heat and add your fried gyoza. Tip into a bowl and add your peeled egg, garnished with some spring onion and sesame seeds.
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