These delicious ramen noodles are almost homemade - the cheat is that I use Nissin packaged noodles. These are the no.1 best selling noodles in Japan and they even have a Cup Noodle Museum to commemorate them. The thing is that noodles are really a master craft in Japan and pretty difficult to make so I like to cut back on the hassle and bring in the instants (you'll find them in supermarkets or asian stores). The rest is delicious and homemade, promise!
Recipe
This recipe is for 2 portions
Try making this alongside my sesame prawn toast recipe as you can use the oil to fry the toasts and the ingredients in this recipe!
Ingredients
1 pack of Nissin chicken noodles
2 eggs / or just the yolks
a handful of prawns
1/2 aubergine
3 spring onions
pak choi or another leafy green
polenta or breadcrumbs
oil
Method
Start by prepping your veggies. Wash and cut the spring onions into fine slices and put aside. You'll use these to top the noodles at the end.
Wash and roughly chop your pak choi.
Cut your aubergine into 4 slices, less than 1 cm thick.
Next, move on to preparing the coating for the aubergine. In a plate, pour some polenta and season with salt and pepper. If you are using breadcrumbs, You can toast some bread and then blitz it in a blender.
In a bowl, pour 2 tbsp oil and dip each slice of aubergine until it's coated and then press it into the polenta or bread mixture.
Boil some water and pour into a medium saucepan. Add your noodles, the instant flavouring and pak choi and cook on a simmer for 5-6 minutes.
Start heating your oil or if you have just made my prawn toast recipe, bring your oil up to temperature.
Put each aubergine slice into the oil and fry until golden and the aubergine is soft. This should take about 5 minutes. Once cooked, remove and place on absorbent paper. Now fry your prawns for about 2 minutes until nice and pink.
By this stage, the noodles should be cooked too.
Start to serve up your noodles in big bowls, keeping back the broth.
If you are poaching a whole egg, put the broth back on the heat and whisk the liquid. Drop each egg inside and cook for 2 mins. You want a nice soft egg - in Japan they call this an onsen egg.
Take your eggs out and start to assemble your noodles. Pour in the broth, top with spring onions, prawns, aubergine and your egg!