Ramen Noodle Supreme Recipes

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Steps:

• Cook up the noodles as directed but leave out the little packages of seasoning.
• While noodles cook, start frying up the ground beef. Add the chopped onions and cook til both are browned and tender.
• Drain the noodles and put back in the pan, adding the meat, stir and mix well.
• Add the peas and corn, as well as the spices. Stir and mix throughly.
• Add the milk, soup and once more mix again and let it simmer about 15 minutes until hot all the through. Serve with some garlic bread