Taking your packet noodles to the highest level with a spicy chilli kick and a soft boiled egg on top. Ginger & basil work a charm. It's gonna rock your worlds.
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Serves
4
Spring Onion
Ginger
Garlic
Basil
Ramen Noodle
Chilli Oil
Soy Sauce
Rice Wine Vinegar
Sesame Oil
Sugar
Vegetable Stock Cube
Egg
Vegetable Oil
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content.
Serves
4
Spring Onion
Ginger
Garlic
Basil
Ramen Noodle
Chilli Oil
Soy Sauce
Rice Wine Vinegar
Sesame Oil
Sugar
Vegetable Stock Cube
Egg
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut your spring onions into slices. Cut the ginger into matchsticks. Chop the garlic into discs. Finely chop the basil.
Step 2.
For the sauce, mix together your chilli oil, soy sauce, rice wine vinegar, sesame oil and sugar. Set aside.
Step 3.
Get a wok over a medium heat and pour in a glug vegetable oil. Add the ginger and spring onions (saving a few for garnish) and fry for 3 minutes until they lightly colour, then scrape in the garlic. Cook for 2 more minutes.
Step 4.
In another pan, boil your water and add the stock cube. Once dissolved add your noodles and cook until soft, according to packet instructions.
Step 5.
Get the wok back on the heat and place in the drained noodles (without tipping away the water) along with your chilli sauce and basil (saving some for garnish). Toss everything together and mix it well.
Step 6.
In the leftover noodle water, boil your eggs for 5 minutes then remove and place in cold water to stop them from cooking and help to remove the outer shells.
Step 7.
You’re now ready to plate up. Dish your noodles into four bowls, peel your eggs and place them on top. Finally, add a drizzle of chilli oil, your remaining basil and spring onions then tuck in! Enjoy!
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