First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.
While the stock simmers, set the oven to 160°C and julienne your leeks, carrots, and bamboo. That means slicing the vegetables into extremely skinny strips, usually around 5cm long. Set them aside.
When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.
Saving the liquid, strain your stock through a colander then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.
Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.
Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables, which will lightly cook in the boiling stock. Finish with a chopped coriander garnish and serve with chopsticks and a traditional ramen spoon.
Thank you to Game Alliance for sharing this recipe with us.