Homemade soup mix of vegetable stock, chicken fillet, garlic, ginger, sambal oelek, and ramen toppings like sugar peas, semi-boiled egg and scallions, ordinary ramen noodles turn into a spicy chicken ramen noodle soup feast that’s ready in just about 30 minutes
Start with the garlic paste: Peel and grate the garlic cloves and the ginger. Heat the oil in a saucepan and add the garlic and simmer for about 1-2 minutes.
Remove the pan from the heat and stir in the sambal oelek, vinegar and sesame seeds into a fine paste. Put aside.
Continue with the soup. Boil the broth with the soy sauce and season the broth with the garlic paste and 2 tbsp lime juice. Put the chicken down and simmer for about 4 minutes
In parallel, boil the noodles according to the instructions on the package. Around three minutes boil time.
And now let the sugar peas and the scallions cook for 2-3 minutes in the broth
Put the noodles in bowls and pour on chicken and the broth mix. Sprinkle with chilis and coriander, put an egg in the soup and garnish with a lemon slice. Give the pepper mill a little twist. Enjoy!
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Notes
I used only one portion of noodles, as this recipe is suitable for two. Used more chicken and vegetables instead.