A comforting bowl of Japanese noodles in stock with sliced chicken breast, pak choi, fresh ginger and a perfect 7-minute egg!
3 people made this
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
120ml rice vinegar, or to taste
120ml reduced salt soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
1L chicken stock
1 cooked chicken breast, sliced
350g baby pak choi, quartered lengthwise
250g Japanese ramen noodles
1 tablespoon vegetable oil
1 jalapeno pepper, sliced, or to taste
2 spring onions, chopped, or to taste
1 tablespoon freshly chopped coriander, or to taste
Method Prep:20min › Cook:40min › Ready in:1hr
Heat a casserole pot over medium-high heat. Add onion and saute until it starts to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce and sriracha sauce; stir to combine. Add chicken stock and water and bring to the boil. Reduce heat and simmer about 5 minutes. Add chicken and pak choi; simmer gently until pak choi is just tender, about 2 minutes.
Fill a large pot with lightly salted water and bring to the boil. Add noodles and return to the boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
While noodles are cooking, fill a pot with enough water to cover the eggs and bring to the boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
Fill a large bowl with ice water. Transfer soft boiled eggs to the iced water to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells and slice in half.
Divide noodles between 4 bowls. Add some stock. Top each bowl of noodles with jalapeno, spring onions, fresh coriander and a soft boiled egg. Serve immediately.