-rep kradnie vintki

+rep jest tak ciemny, że nie widać go w tabeli

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+rep mój chłopak

+rep very good aim and brain tumor

Ingredients
700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
For the garnish
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

Method
STEP 1
Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

STEP 2
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

STEP 3
Cook 375g ramen noodles following the pack instructions, then drain and set aside.

STEP 4
Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

STEP 5
Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each

STEP 6
Strain the stock into a clean pan, then bring to the boil once again.

STEP 7
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.