Ingredients
FOR THE STOCK:--
3 cups chicken stock
2 cups water
3 cloves garlic
4 tbsp soy sauce
1 tbsp SIDS HOT WORCESTER SAUCE
½ tsp 5 spice powder
1 tsp caster sugar
2 slices root ginger
FOR THE TOPPING:--
375 g ramen noodles
400 g pork or chicken, sliced
50 g baby spinach leaves
2 boiled eggs, peeled & halved
FOR THE GARNISH:--
1 sheet sliced nori seaweed paper 50/5 mm
spring onions, sliced
bean sprouts
Directions
Slice the meat into bite sized pieces and marinate in 1 clove of chopped garlic, soy sauce and sesame oil. Stirfry for 20 seconds then pour into a bowl. Cook ramen noodles for 5 minutes then strain.
In a stockpot, put stock, garlic, (halved) soy sauce, SIDS HOT WORCESTER SAUCE, ginger and 5 spice then boil and simmer for 5 minutes. Season to taste.
Divide noodles into 4 soup bowls placing the meat on top along with sprouts, spinach and ½ egg each.
Bring the stock to boil again then divide into the bowls. Sprinkle with toppings, allowing the spinach to wilt slightly before serving.
Don't forget to slurp the noodles!
