My past couple of recipes for chicken stock and Mayak eggs culminate in this delicious recipe for a quick ramen. I typically use lo mein noodles for the dish, as I can rarely find ramen noodles on their own and I can’t use the flavoured packages, as they may be contaminated with shellfish. Using this recipe, I can get around my allergy and still enjoy a steaming hot, delicious bowl of ramen. And now you can, too!
Ingredients:
4 cups chicken stock
3 cloves garlic, minced
1 tablespoon grated ginger
2 stalks celery, sliced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 package lo mein noodles
Green onions, sliced
Chili crunch oil
Mayak eggs (1 for each bowl)
1 lime, cut into wedges
Directions:
1.) Add chicken stock, garlic, ginger, celery, hoisin sauce, and soy sauce to a medium-sized saucepan. Bring up to a boil and then reduce to a simmer for about 20 minutes.
2.) While broth is simmering, cook lo mein noodles according to package instructions and strain.
3.) Place one portion of noodles into a bowl. Ladle desired amount of hot broth over noodles.
4.) Top noodles with green onions, chili crunch oil, a Mayak egg, cut in half, and juice from 1 lime wedge.
5.) Serve and enjoy!