Gordon Ramsay Noodles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
960ml water
02 -
960ml chicken or veggie broth
03 -
12g garlic, finely grated
04 -
9g freshly grated ginger
05 -
15g sesame oil
→ Vegetables & Noodles
06 -
2 packets of instant ramen (set aside seasoning packets)
07 -
28g dried shiitake mushrooms
08 -
130g shredded carrots
09 -
60g sliced scallions or chives
10 -
120g kale or spinach, finely chopped
→ Toppings & Seasonings
11 -
Crunchy toasted panko crumbs
12 -
Sriracha, as much as you like
# Instructions:
01 -
In a big pan, warm sesame oil over low-medium heat. Pop in garlic and ginger, giving it a stir for about 2 minutes till the smell hits you.
02 -
Pour in the water and broth. Let it gently bubble. Toss in the mushrooms and cook another 10 minutes, letting them soften up.
03 -
Add the ramen to the simmering liquid, cooking for 5 minutes until they’re tender.
04 -
Throw in carrots, kale, and scallions. Take the pot off the heat and give it a gentle stir.
05 -
Serve everything hot, topped with panko crumbs. Add a splash of sriracha for heat or mix in soy sauce, chili oil, or a soft egg if you’ve got one.
# Notes:
01 -
Homemade broth brings out the best in this dish, but store-bought works too.
02 -
Want protein? Try adding grilled chicken, tofu, or a soft-boiled egg.
03 -
Don’t let the ramen cook too long—5 minutes max is perfect.
04 -
Toast the panko before serving for some added crunch.