The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!
Ingredients for the stock
- 50g lemongrass
- 20g chilli, chopped
- 50g ginger, chopped
- 50g galangal, chopped
- 1 litre chicken stock
- 20ml fish sauce
- 50ml soy sauce
Ingredients for the ramen
- 4 x pheasant breasts
- 2 x leeks
- 3 x carrots
- 1 x tin of bamboo
- 1 x pre-cooked ramen noodles
- 30g palm sugar
- 50g fresh coriander, chopped
- 30g spring onions, chopped
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.
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