Pimp My Noodles: Ten-Minute Ramen With Soy Eggs

Pimp My Noodles


Ten-Minute Ramen

Serves 2

Goodness in a bowl for body and soul. If desired, serve with your own kecap manis (Indonesian sweet soy sauce), made by stirring together 1 tablespoon soy sauce, 1/2 tablespoon honey and a splash of mirin.

You’ll Need:
  • 200 g (7 oz) ramen noodles, cooked according to the packet instructions
  • 200 g (7 oz) sliced cooked pork (thinly sliced pork neck works best here)
  • 100 g (3 1/2 oz) mixed greens (kale, pak choy and spinach)
  • 2 x 7-minute eggs (see below), or soy eggs (see below), peeled and halved
  • 1 sheet sliced nori seaweed paper, to serve
  • sprinkle of sesame seeds, to serve
  • 2 spring onions (scallions), thinly sliced, to serve

Broth:

  • 500 ml (17 fl oz) chicken stock
  • 2 garlic cloves, peeled and bruised
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Chinese five spice dash of chilli powder
  • 1 tsp caster (superfine) sugar
  • 2 slices of fresh ginger, peeled
Directions:
  1. Add all of the broth ingredients to a stockpot or large saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.
  2. Divide the noodles between 2 soup bowls. Arrange the pork on top of the noodles, along with the greens and eggs.
  3. Bring the stock to the boil once again, then take it off the heat and divide it among the soup bowls.
  4. Allow the greens to slightly wilt before serving topped with nori, sesame seeds and spring onions. If you wish, pimp with kecap manis (see above).
  5. Note: If you’re not using store-bought cooked pork, try this simple recipe. Preheat the oven to 180˚C (350˚F/Gas 4). Place 200 g (7 oz) pork neck on a baking tray with a drizzle of oil, soy sauce & kecap manis (see above) until cooked through.

Pimp MY NOODLES


Boiled eggs

Serve boiled eggs halved or chopped on top of a bowl of noodles of your choice.

For the runny 5-minute egg, bring a saucepan of water to the boil and gently drop in room-temperature eggs. Put the timer on for 5 minutes, then carefully remove the eggs. Run them under cold water and peel.

For the almost set 7-minute egg, bring a saucepan of water to the boil and gently drop in room-temperature eggs. Put the timer on for 7 minutes, then carefully remove the eggs. Run them under cold water and peel.

For the set-yet-creamy 9-minute egg, bring a saucepan of water to the boil and gently drop in room-temperature eggs. Put the timer on for 9 minutes, then carefully remove the eggs. Run them under cold water and peel.

Soy Eggs (inspired by Momofuku)

These delicately flavoured eggs were inspired by Momofuku noodle bar in New York.

You’ll Need:
  • 2 large eggs, at room temperature
  • 1 tsp caster (superfine) sugar
  • 1 tbsp apple cider vinegar
  • 30 ml (1 fl oz) soy sauce
  • salt and freshly ground black pepper
Directions:
  1. Bring a saucepan of water to the boil and gently drop in the eggs. Put the timer on for 7 minutes, then carefully remove the eggs. Run them under cold water and peel.
  2. Meanwhile, in a bowl, mix the sugar, apple cider vinegar and soy sauce, then add the eggs. For the best result, marinate overnight or for a minimum of 1 hour. Serve seasoned with salt and pepper.

Recipe excerpted with permission from Pimp My Noodles by Kathy Kordalis, published by Hardie Grant Books August 2017, RRP $19.99 hardcover

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