This dish runs on the spicier side, so adjust chilli amounts depending on preference.
Ingredients
Ramen Broth
1 stewing hen
1 large onion
15 cups water
5 tsp salt
3 tsp sugar
Spicy Peanut Sauce
1 cup peanut butter
1/2 cup hot chilli paste
1/4 cup oyster sauce
1 cup mirin
1 cup water
Ramen and Vegetable Toppings
wavy ramen noodles or noodles of your choice
handful of bean sprouts
1/4 cup corn
1/2 cup cabbage, sliced
5 pieces bamboo, sliced
1 cup carrots, spiralized
chilli oil, for spice
fried onions
green onions, for garnish
Method
Ramen Broth
- In a large pot, bring water to a boil, then add the hen and large onion. Add salt and sugar, adjusting as needed. Bring the boiling water down to a simmer, and let broth cook for 1 hour, covered.
Spicy Peanut Sauce
- Combine ingredients in a saucepan on medium heat, stirring constantly until blended.
Assembly
- Remove the hen from the broth, and shred the meat. Place shredded meat into the saucepan with peanut sauce, and warm up until chicken is coated with sauce.
- Prepare noodles according to package, and place in a bowl. Put bean sprouts and cabbage on top. Pour in broth, enough to cover the vegetables.
- Place the peanut chicken on top. Add corn and bamboo, then top with spiralized carrots, green onions, chilli oil and fried onions.
Yield 1 pot of broth. Ramen and vegetable toppings yield 1-2 servings.
