Matty's Favorite Noodles: Spicy Instant Ramen

Von Matty Matheson · 45 Min.

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Zubereitung

1. Boil the eggs for 7 minutes, then move them to ice water until fully cool.
2. Simmer the soy sauce, water, mirin, shiitakes, ginger and garlic in a small pot, then add the ice to cool the mixture quickly.
3. Peel the eggs and marinate them in the cooled mixture overnight.
4. Sear the mushrooms in a hot pan with oil until deeply caramelized, then season with salt off the heat.
5. Heat the chicken stock in a large pot, add one seasoning packet from the ramen, and bring to a boil. Add the noodles and cook until done.
6. Toast the peanuts and sesame seeds in a large saucepan over medium-high heat until lightly browned. Add 1/2 cup of the egg marinade, the habanero and the tahini, and stir until combined.
7. Add the noodles to the sauce pan along with any remaining stock. Season to taste with salt and black vinegar.
8. Sauté the corn in a small pan with a little vegetable oil over high heat until lightly caramelized.
9. Toss the shredded cabbage, cilantro and green onions together in a large bowl.
10. Divide the noodles among 4 bowls, drizzle over extra peanut sauce, and top with the cabbage salad, corn, mushrooms and two egg halves per bowl.

Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.

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