OK so it’s not actually a stir-fry… but it’s still a healthy Friday night meal from the far east.
Originally I wanted to make something authentic, but every book, magazine or website I read has completely different ideas about what authentic ramen is. There doesn’t even seem to be any agreement about what sort of noodles to use. So I’m just going to put soba noodles that we’ve got in the cupboard in soup and be done with it!
I’m going to fry off mushrooms before they go into the soup:
- Mushrooms, sliced
For the soup I’m going to use:
- Chicken stock
- Teriyaki sauce
- Chilli flakes
- Soba noodles
Additional bits added to the soup at the end will be:
- Bean sprouts
- Bamboo shoots
- Red chilli, sliced
- Baby spinach
For the topping:
- Hard boiled eggs, halved
- Spring onions
About a year ago I bought some Chinese-style soup spoons, and I’ve hardly used them, so I’m gong to break those out and use them and chopsticks to eat it with.
Oh wow – deep umami flavours with lots of chilli heat, really filling, all from veg, noodles, water and a few eggs. Definitely worth doing again!
2 thoughts on “Stir Fryday: Ramen”