Gok Wan upgrades your instant noodles with 2 tasty recipes
Gok’s raiding the store cupboard and transforming a packet of instant noodles into two glorious dinners. With a few simple additions - this is how to cheat your way to ramen and stir fry success!
Sweet chilli chicken noodles
Serves: 2
Ingredients
For the Stir Fry:
1 packet noodles
Groundnut oil
2 chicken breast, thinly sliced
1 medium white onion, thinly sliced
2 garlic cloves, minced
I red pepper, thinly sliced
1 yellow pepper, thinly sliced
4 spring onions, split into two. Cut half into julienne and the remaining half into small diagonal rings.
50g mangetout
2 tbsp sweet chilli sauce
½ tbsp rice wine vinegar
1 tbsp dark soy sauce
Salt and White pepper to taste
Sweet fried onions to garnish
Method
1. Put the ramen nest into boiling water and cook until 75% done - noodles need to hold their firmness. Be careful not to over boil and do not add the seasoning packet.
2. Add 1-2 tbsp oil to hot wok.
3. Fry the chicken for 2-3 minutes or until cooked through and then add white onion and stir fry for a further 2 minutes.
4. Add garlic, peppers, the julienne spring onions and mangetout - fry for 2 minutes.
5. Add the liquids and the noodles and season with salt and pepper to taste.
6. Stir fry through and keep moving to ensure the noodles are fully coated in the sauce.
7. Serve with spring onion rings and sweet crispy onions.
Chargrilled chicken ramen soup noodles
Serves: 2
Ingredients
For the ramen:
750ml vegetable stock
2 cloves garlic, minced
1 cm ginger, cut into chunks
1 ½ tbsp light soy
1 tbsp Oyster sauce
2 tsp sugar
1 ½ tbsp shaoxing rice wine
To serve:
Spring onions
Pak choy
Enoki mushrooms
2 chargrilled chicken breasts
1 Boiled egg, sliced in half
Method
1. Put the ramen nest into boiling water and cook until 75% done - noodles need to hold their firmness. Be careful not to over boil and do not add the seasoning packet.
2. Boil the vegetable stock in a pan with the garlic, ginger, soy, oyster sauce, sugar and shaoxing rice wine.
3. Blanch the vegetables in the stock for 1 minute and remove.
4. Remove the aromats from the stock and discard.
5. Place the noodles into a bowl and top with the blanched vegetables and pour over the stock. Top with the chargrilled chicken and half a boiled egg.