Easy Chicken Ramen

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts.
2. Add the garlic and ginger and fry for 1 minute, stirring often so the garlic does not burn.
3. Add the stock, light and dark soy sauce, sriracha, rice wine or sherry, brown sugar and white pepper.
4. Stir, then add the shredded cooked chicken.
5. Turn the heat up to high and bring to the boil, then simmer for 3 minutes to heat the chicken through.
6. Add the noodles, bring back to the boil, then simmer for 3 minutes, stirring a couple of times to separate them.
7. Use tongs to divide the noodles between four bowls. Ladle over the broth and add the chicken.
8. Top each bowl with spring onion, two egg halves and carrot strips. Sprinkle with sesame seeds and add a little chilli oil or chilli paste if using.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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