Canton-style ‘ramen’

Name: Canton-style ‘ramen’
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Filipino
Ingredients: 1 chicken breast, skin removed and sliced into thin strips; 4 dried Chinese mushrooms, soaked until soft and sliced thinly; 40 g/1½ oz mangetouts/snowpeas; 3 garlic cloves, peeled and crushed; ½ large onion, sliced; 250 g/9 oz shelled prawns/shrimp; 275 g/10 oz ramen or egg noodles; 30 ml/2 tbsp dark soy sauce; 30 ml/2 tbsp vegetable oil; 350 ml/12 fl oz/scant 1½ cups chicken stock; 2 fresh red chillies, finely sliced; 100 g/3½ oz pak choi/bok choy, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Consisting of a mixture of chicken, prawns, mushrooms and, of course, noodles – which are all cooked in the broth – this is more substantial than some other types of ramen, providing a nutritious meal-in-a-bowl. Hailing from Canton via the Philippines, this is traditionally made with egg noodles but ramen noodles work just as well.

Ingredients

For the base

350 ml/12 fl oz/scant 1½ cups chicken stock

Asia
Philippines
China
Main course
Soup
Southeast Asia

Method

First, prepare the toppings. Heat the oil in a wok or heavy pan over a medium heat and fry the garlic until it is light brown, stirring constantly to prevent it from burning.
Add the sliced onion and stir until soft, but not coloured – about 5 minutes. Add the prawns, chicken, mushrooms, mangetouts and pak choi and stir for 2 minutes.
Add the chicken