I have been craving for Japanese Ramen for a while now. Sadly I could only find one and only halal certified Ramen shop here in Singapore - Ramen Ten. Since Ramen Ten dishes quality has gone absurdly bad, I decided to make my own servings. And so I googled! I only take recipes which are based on a lot of reviews and these is what I've picked up.
The Ramen I love most would be Beef Ramen cooked in beef broth and Spicy Chicken Ramen. I would share with you the recipe where the ingredients could easily be found at our nearby supermarkets like NTUC, Cold Storage, Market Place or Giant and Carrefour.
Spicy Beef Ramen Noodles ( Serves 2 )
Main Ingredients
2 sirloin / faux filet steaks
300g fresh ramen / egg noodles
4 spring onions
Half red onion
Handful bean sprouts ( Optional - As I hate these )
Handful coriander / cilantro
1 tablespoon teriyaki sauce
300g fresh ramen / egg noodles
4 spring onions
Half red onion
Handful bean sprouts ( Optional - As I hate these )
Handful coriander / cilantro
1 tablespoon teriyaki sauce
Soup Ingredients
1.5 litres chicken ( You may buy ready chicken broth if you like - less oily)
3 tablespoons chili sauce
5 tablespoons nam pla (Thai fish sauce)
Directions:
- Mix the chili sauce and the nam pla in a bowl
- Heat the chicken stock in a pan and add the chili sauce and nam pla mix
- Finely chop the spring onions and the chili into fine strips. Finely cut the red onion into semi-circles
- Divide the noodles between two large soup bowls
- Finely chop the spring onions and the chili into fine strips. Finely cut the red onion into semi-circles
- Boil a kettle and blanch the bean sprouts in boiling water for 30 seconds. Then drain and rinse with cold water
- Divide the bean sprouts and chili between the two bowls
- Lightly coat the steaks in oil. Sear for 2 minutes on both sides. Baste with the teriyaki sauce. Then cover and rest for 2 minutes
- Slice the steaks into thin strips and divide them between the two bowls and top with the chopped spring onions
- Quickly ladle the soup over. Garnish with coriander
Next I would like to share a Spicy chicken ramen recipe. You may top this with golden poach eggs if you like and it would be perfect!
Chilli Chicken Ramen ( Serves 4 )
Spicy noodle soup topped with chicken, beansprouts and spring onions
Ingredients
--------------------
Chicken Marinade
--------------------
4 chicken breasts (I use boned chicken thighs because they are cheaper and more flavoursome)
2 tablespoons of sake (I skip this as this is not halal)
2 tablespoons Korean Chili paste (or any kind of red chilli paste - I use Thai red curry chilli paste)
2 teaspoons of sugar
1 teaspoon sesame oil
light soy sauce – enough to mix with ingredients above and coat the chicken.
Coat the chicken with marinade and leave for at least an hour in fridge.
----------------------
Ramen Chili sauce.
---------------------
Ingredients
1 bottle of hot chili sauce (not sweet chilli sauce)
20ml brown vinegar (3 tablespoons)
75ml Fish sauce (6tablespoons)
10g sugar (1 tablespoon)
Mix together well, make sure the vinegar is completely dispersed
Once mixed up, this stuff lasts forever in the fridge.
-----------------------
Chili Chicken Ramen
-----------------------
In addition to the above you will need
Chicken stock – 2 litres
Coriander (one clump)
One red Onion
4 Chilis
Fresh beansprouts ( Optional again! )
Noodles
Lime wedges
I also add any of the following: mushrooms, sliced capsicum (red pepper), spring onions, lemongrass, ginger – all to boost nutrition value.
Heat the stock but don't let boil.
Boil two separate pots of water, about 500ml
Chop the vegies and the coriander.
Grill or Broil the chicken breasts.
When the chicken is done, slice the chicken.
Ingrediants that don't need boiling are: red onion, spring onions, coriander, lime and chopped chilli - set these aside.
Throw the beansprouts, mushrooms, lemongrass, capsicum into the boiling pot of water for about four minutes.
At the same time that the vegetables are boiling, boil the noodles according to the directions on the packet - time it so that they will be ready at the same time the vegetables are.
Pour one to two tablespoons of the chili sauce into the bottom of the four serving bowls.
Pour the stock, then add a bed of noodles into each bowl.
Drain the vegetables.
Layer the chicken on top of the noodles, add a chopped chili, a generous handful of coriander and a quarter of the assorted vegetables.
Serve with soy sauce and chilli oil to ramp up the heat if desired.
2 tablespoons of sake (I skip this as this is not halal)
2 tablespoons Korean Chili paste (or any kind of red chilli paste - I use Thai red curry chilli paste)
2 teaspoons of sugar
1 teaspoon sesame oil
light soy sauce – enough to mix with ingredients above and coat the chicken.
Coat the chicken with marinade and leave for at least an hour in fridge.
----------------------
Ramen Chili sauce.
---------------------
Ingredients
1 bottle of hot chili sauce (not sweet chilli sauce)
20ml brown vinegar (3 tablespoons)
75ml Fish sauce (6tablespoons)
10g sugar (1 tablespoon)
Mix together well, make sure the vinegar is completely dispersed
Once mixed up, this stuff lasts forever in the fridge.
-----------------------
Chili Chicken Ramen
-----------------------
In addition to the above you will need
Chicken stock – 2 litres
Coriander (one clump)
One red Onion
4 Chilis
Fresh beansprouts ( Optional again! )
Noodles
Lime wedges
I also add any of the following: mushrooms, sliced capsicum (red pepper), spring onions, lemongrass, ginger – all to boost nutrition value.
Heat the stock but don't let boil.
Boil two separate pots of water, about 500ml
Chop the vegies and the coriander.
Grill or Broil the chicken breasts.
When the chicken is done, slice the chicken.
Ingrediants that don't need boiling are: red onion, spring onions, coriander, lime and chopped chilli - set these aside.
Throw the beansprouts, mushrooms, lemongrass, capsicum into the boiling pot of water for about four minutes.
At the same time that the vegetables are boiling, boil the noodles according to the directions on the packet - time it so that they will be ready at the same time the vegetables are.
Pour one to two tablespoons of the chili sauce into the bottom of the four serving bowls.
Pour the stock, then add a bed of noodles into each bowl.
Drain the vegetables.
Layer the chicken on top of the noodles, add a chopped chili, a generous handful of coriander and a quarter of the assorted vegetables.
Serve with soy sauce and chilli oil to ramp up the heat if desired.
Well for those who want to try Japanese and enjoy that weekend at home - Try it!
Trust me it's nothing like Maggie Mee or any instant noodles. hahahaha!
Upon My Word!
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