Chicken noodle soup is pure comfort in a bowl, and this version elevates the classic with Asian-inspired flavours.
Ingredients
Serves 4
For the chicken:
- 8 chicken thighs, boned and halved
- 50ml soy sauce
- 50ml buttermilk
- 1tbsp grated ginger
- 1tbsp grated garlic
- Potato flour, for dusting
- Achill island sea salt, for seasoning
- Oil, for frying
- For the broth
- 1 litre chicken stock
- 100ml soy sauce
- 2tbsp oyster sauce
- 2tbsp rice wine vinegar
- 2 garlic clove, crushed
- 1 knob of ginger
- 2 bay leaves
- 1 star anise
For the noodles:
- 1 packet of Ramen noodles (270g)
- Wild garlic, to garnish
- Wild garlic oil, to garnish
Method
1. For the chicken: place the chicken in a bowl and add the soy sauce, buttermilk, ginger and garlic. Allow to marinate while you make the broth.
2. For the broth: add all the ingredients into a pot and bring to a boil. Simmer for 30 minutes and then strain.
3. Strain the marinate from the chicken and dust in the potato flour.
4. Fry the chicken in oil until crispy. Remove and place on some absorbent paper.
5. Cook the noodles according to instructions on the packet.
6. To serve: place the noodles in bowls, pour the broth over the noodles and place the chicken on top. Garnish with some wild garlic leaves and oil.
