I am always watching a gal on YouTube who lives in Japan.  She cooks the most interesting meals. My brother also lived in Japan for four years and does the same thing. My neices are always posting delicious looking noodle bowls on their FB and IG pages as well.

I confess I have never had Ramen Soup, but I have long wanted to try it. I live in the boonies however and there are no restaurants near me that serve anything remotely resembling it.  I decided that I was going to try to put one together for myself here at home. I mean how hard could it be?

 

 

I actually had some chicken tenders leftover from the other day which I used. I just shredded them and added them to the hot broth when I went to make the soup part of the dish. They were already infused with a lovely garlic flavor.

I used coleslaw mix which had a mix of green and red cabbage and some carrot in it. I also julienned another carrot to add. I had some fresh cremini mushrooms, which I washed, trimmed and sliced.

I used dark soy sauce and I am afraid I cheated and used bottled grated garlic and ginger. I have small jars of organic grated garlic and ginger. Because I live on my own I just can't use the regular stuff quickly enough.  

I have been thinking about that however as the girl I watch from Japan, grates whole jars of ginger and garlic which she mixes with a bit of oil and keeps for about a month. I wondered if it might be worth me doing the same thing on a smaller scale. Or even freezing it.  Fresh local garlic is in abundance at the moment.

 

 

 

 

 

Yield: 2 servings

Author: Marie Rayner

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Asian Noodle Bowl

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

A delicious one pot wonder. A delicious flavor filled broth paired with tender noodles, chicken, crunchy vegetables and a creamy egg. You can do all of the prep ahead of time and just throw it together to eat at the last minute!

Ingredients

For the chicken and broth:

• 2 1/2 cups (600ml) water
• 1 chicken breast (boneless skinless)
• 1/2 TBS chicken base stock mix
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper

Vegetables:

• 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
• 1 carrot, peeled and shredded
• 4 ounces (114g) sliced fresh mushrooms
• 1/2 tsp oil
• 1/2 tsp grated ginger
• 1 small clove garlic, peeled and minced
• 2 TBS soy sauce
• 1/4 tsp toasted sesame oil

For the soup:

• 2 spring onions, trimmed
• 1 small clove garlic, peeled and minced
• 1/2 tsp fresh ginger, minced
• 1/2 TBS soy sauce
• 1/4 tsp of oil

You will also need:

• 1/2 TBS sesame seeds, toasted
• 5 ounces (143g) ramen noodles, dry
• 1 large egg, soft or medium boiled
• fried crispy onions

Instructions

To speed things up, prep ahead:

1. Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
2. Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
3. Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
4. Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
5. Mince the garlic and the ginger, mix together and store in a small container.
6. Keep everything refrigerated until ready to cook.

To cook the finished meal:

1. For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
2. Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
3. Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
4. Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
5. Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
6. Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
7. Serve immediately.

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I think you are supposed to stir everything together to eat it.  That's what I did anyways. It was delicious!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

If you are a lover of Chinese or Asian dishes like I am, you might also enjoy the following tasty delights!

BEEF AND BROCCOLI - This is one of my favorite dishes to enjoy when I go out for a Chinese meal. It is so delicious when made at home as well.  The trick is to get the broccoli just the right amount of crispy tender and to get the beef cooked without overcooking it and  of course the sauce is what makes the dish perfect. This is my home version and, not to brag or anything, its incredibly delicious!  Just as good or better than any takeaway!

GRILLED PEANUT CHICKEN -  This is a delicious marinade that is not just good for chicken. You can also marinate pork, tofu or fish with this lush peanut sauce and then grill to perfection. It is awfully good on chicken however.  It is a delicious mix of sweet and salty!

Yield: 3

Author: Marie Rayner

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Lo Mein Noodles

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Filled with flavor and crunch, these are a wonderfully quick, easy, and delicious way to fill your Asian food craving! If you have all of your ingredients prepared before you start, this goes together really quickly.

Ingredients

For the Sauce:

• 4 tsp Cornstarch (corn flour)
• 2 TBS dark soy sauce (I used China Lily)
• 2 TBS Tamari or light soy sauce (I used Kikkoman)
• 1 TBS Chinese cooking wine or Mirin
• 1/2 TBS Ginger Syrup (Optional)
• 1/2 tsp toasted sesame oil
• 1/4 tsp white pepper

For the Noodles:

• 1 TBS avocado or light olive oil
• 2 fat cloves garlic, peeled and finely minced
• 1/2 large onion, peeled and finely sliced
• 1 large red bell pepper, trimmed and thinly sliced
• 1 large carrot, peeled, trimmed and cut into julienne matchsticks
• 6 spring onions, trimmed and cut into 1 inch pieces
• 1 lb. (500g) Lo Mein, Hokkien or other noodles (I used spaghetti), prepared to al dente
• 1/4 cup water

To garnish: (optional)

• finely sliced spring onions

Instructions

1. Cook your noodles according to the package directions. Drain well, rinse in cold water and then drain again. Set aside.
2. Whisk all of the sauce ingredients together in a bowl until smooth. Set aside.
3. Prepare all of your vegetables laying them out onto a plate in separate piles.
4. Heat the oil in a large deep skillet over medium high heat until very hot. Add the onion and the garlic. Stir fry for 30 seconds.
5. Add the carrot sticks and bell pepper. Cook, stir frying for a further 2 minutes.
6. Add the cooked noodles, sauce and water. Cook stirring and tossing together for a further 1 minute or so or until the noodles have heated through and are coated with the sauce.
7. Add the spring onions and toss together for a further minute until crispy tender and the noodles are coated and sticky with the sauce.
8. Garnish with the sliced spring onions (If using) and serve immediately.

Notes

You can add some chopped cooked protein with the noodles. Chicken, beef, pork, tofu, or shrimp are all good. Cut into edible chunks and marinate in some soy sauce before adding. (10 ounces/300g)

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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