It’s International Noodle Day and we’re celebrating with this warm and comforting roast chicken and corn ramen from Luke Findlay’s debut cookbook, Supa Ya Ramen. Give it a go, we guarantee it’ll be a crowd-pleaser!
SERVES 1
INGREDIENTS
1 chicken breast
Maldon sea salt
2 tbsp neutral oil
250ml roast chicken wing soup
1 fudgy egg
60g buttered chili corn
2 tbsp roast garlic oil
60 sesame miso
1 portion noodles
1 green part spring onion, sliced
2 tsp fried garlic
Pinch Korean red pepper powder
0.5 tbsp black and white sesame seeds
METHOD
Season the skin-side of the chicken with sea salt and place a pan over low heat. Add the oil to the pan and cook the chicken skin-side down quite slowly to get the skin really crispy. When the flesh starts turning a little opaque, flip it over and turn off the heat. Let it finish cooking in the pan’s residual heat, a lot like you’re cooking a piece of fish. Let it rest while you’re putting the bowl together.
Bring the soup to the boil, warm the egg (see page 15) and warm the buttered chilli corn in a pan. Bring a pan of unsalted water to the boil.
In a ramen bowl, combine the garlic oil and the sesame miso. Add the hot soup and whisk to emulsify.
Cook the noodles in the boiling water for 1 minute 10 seconds (see page 15). Add the noodles to the bowl and give them a mix up with some chopsticks.
Add the egg to the right of the noodles (this will give you a guide to where to put the rest of the ingredients).
Slice the chicken and layer it in a fan opposite the egg. Between the chicken and the egg, dollop on the buttered chilli corn. Scatter the spring onion/scallion, fried garlic, red pepper powder and sesame seeds on top.
Supa Ya Ramen by Luke Findlay is out now in hardback and ebook. Order your copy here.
