Description
- Noodles are made with the highest quality ingredients that is nutritious and a low-carb Rich protein, High in fibre and Calcium.
- Authentic and traditionally noodles Made in small batches with individually sourced ingredients, we made noodles with the the highest quality ingredients. Best noodles quality with superior taste.
- If you are looking for ready to cook food and delicious too than you are at the right place, we provide you our easy to cook and ready in 2 min Red Dragon fresh and tasty noodles with no preservatives.
- You can enjoy our tasty range of noodles for any occasion like party or birthdays.
- You can fry them, boil them, cook them however you want, and they will still be delicious.
|| OSAKA JAPANESE RAMEN NOODLES || || Ingredients of Whole Wheat Noodles | Instant Recipe || 1. 700ml chicken stock 2. 3 garlic cloves, halved 3. 4 tbsp soy sauce, plus extra to season 4. 1 tsp Worcestershire sauce thumb-sized piece of ginger, sliced 5. tsp Chinese five spice 6. pinch of chilli powder 7. 1 tsp white sugar (optional) 8. 300g Japanese ramen noodles 9. 400g sliced cooked pork or chicken breast 10. 2 tsp sesame oil 11. For the garnish 12. 100g baby spinach 13. 4 tbsp sweetcorn 14. 4 boiled eggs, peeled and halved 15. 1 sheet dried nori, finely shredded sliced green spring onions or shallots sprinkle of sesame seeds. Cooking Instructions.: 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, 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 300g Japanese 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.