Thai Ramen
We adapted the thai ramen from the Bone Daddies cookbook to make it slightly quicker and to suit our tastes. Make sure you buy the book to try out their version!
Servings 2 servings
Calories 482kcal
Ingredients
Thai Tare
- 50 ml Soy Sauce
- 1 teaspoon Caster Sugar
- 10 ml Mirin
- 1 tablespoon Fish Sauce
Ramen
- 2 tablespoon Red Onion finely sliced
- 4 tablespoon Thai Tare
- 500 ml Chicken Stock
- 1 Leek sliced
- 150 g Chestnut Mushroom sliced
- 200 g Noodles (they say Tokyo wavy noodles) cooked according to packet instructions
- 1 Lime quartered
- 4 Cherry Tomatoes halved
- 1 Green Chilli sliced
- 100 g Cooked Chicken shredded or chopped
- Leaves Coriander for serving
- 1 Spring Onion sliced
Instructions
Make the Tare
- Add the soy sauce and the sugar to a saucepan and heat over a low heat until the sugar has dissolved. Remove from the heat and add the fish sauce. Set aside until ready to use.
Make the Ramen
- Soak the red onion in cold water for 15 minutes then drain. Put the chicken stock into a saucepan and place over a medium heat. Bring to a boil and add the leek and mushroom then reduce to a simmer and cook for 10 minutes. Split the tare and stock between two serving bowl sand mix together. Share the rest of the ingredients in the order they're shown in the ingredients list between the bowls topping with the coriander leaves and spring onion. Squeeze the lime quarters over the ramen before adding to the bowl. Serve
Notes
Recipe adapted from the Bone Daddies Cookbook
Nutrition
Calories: 482kcal