Imported from Instagram

Fried Chicken Ramen

Name: Fried Chicken Ramen
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 4 Chicken breasts; 120 g Flour (For breading the chicken); 2 Beaten eggs (For the breading); 4 Soft-boiled eggs (For serving); 150 g Panko breadcrumbs (For breading the chicken); 2 gousses Garlic; 2 càs Thai red curry paste; 3 càs Peanut butter; 3 càs Soy sauce; 400 ml Coconut milk; 1 L Chicken stock; 400 g Chinese noodles (Cook directly in the stock); Sugar snap peas (Quantity not specified); 1 Lime (Cut into wedges); Fresh parsley and black sesame seeds (A few sprigs of finely chopped fresh parsley and a few black sesame seeds, for garnish); Neutral oil (For cooking the breaded chicken and sautéing the garlic; quantity not specified)

Recipe by Lindoush 👩‍🍳✨ @lindoush_food · Instagram

Imported by Rozárie Bulušková on SeeMeCook

A creamy ramen made with coconut milk, Thai red curry, peanut butter, and soy sauce, topped with crispy katsu-style chicken, a soft-boiled egg, and sugar snap peas.

4 servings60 minSoutheast Asian

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Ingredients

4 Chicken breasts
120 g Flour (For breading the chicken)
2 Beaten eggs (For the breading)
4 Soft-boiled eggs (For serving)
150 g Panko breadcrumbs (For breading the chicken)
2 gousses Garlic
2 càs Thai red curry paste
3 càs Peanut butter
3 càs Soy sauce
400 ml Coconut milk
1 L Chicken stock
400 g Chinese noodles (Cook directly in the stock)
Sugar snap peas (Quantity not specified)
1 Lime (Cut into wedges)
Fresh parsley and black sesame seeds (A few sprigs of finely chopped fresh parsley and a few black sesame seeds, for garnish)
Neutral oil (For cooking the breaded chicken and sautéing the garlic; quantity not specified)

Steps

1
Prepare three separate plates: one with the flour, one with the 2 beaten eggs, and one with the panko breadcrumbs.
2
Coat each chicken breast successively in the flour, beaten egg, and panko breadcrumbs, pressing firmly so the coating adheres.
3
Cook the breaded chicken in a pan with a little neutral oil until golden brown and crispy. Set the cooked chicken aside.
4
In a saucepan, sauté the garlic with a little neutral oil.
5
Add the Thai red curry paste and stir for a few seconds to release its aromas.
6
Stir in the peanut butter, soy sauce, coconut milk, and chicken stock.
7
Simmer over low heat, stirring, until the broth is smooth and fragrant.
8
Cook the Chinese noodles directly in the broth.
9
Divide the cooked noodles among the bowls, then pour the broth over them.
10
Add the sugar snap peas to the bowls.
11
Slice the katsu chicken and place it on top of the noodles.
12
Garnish with the chopped fresh parsley, a few lime wedges, one soft-boiled egg per bowl, and black sesame seeds. Serve.

Notes

The quantities of sugar snap peas, parsley, black sesame seeds, and neutral oil are not specified in the source. The source states that soft-boiled eggs should be cooked, but does not specify the cooking time or method.