The bowl that has it all. This play on a much loved, Japanese delight went down such a warm and satisfying treat.
The noodles were chewy, the duck was tender, the eggs were gooey and there was a most satisfying sharpness and freshness from that cut garlic and coriander.
The bowl took 40 minutes and most of that was oven time whilst I pottered about doing other things, such a worthy time investment!
See the below details and enjoy!
Ingredients:
- 2x whole duck breasts
- 2 eggs
- 2 serves chickpea pasta
- 1/4 cabbage
- 800g pumpkin
- handful shiitake mushrooms
- 1 tbsp chicken bone broth
- 2 tbsp oyster sauce (+plus another tbsp for marinading)
- 2tbsp soy sauce (+plus another tbsp for marinading)
- 1 tbsp Togarashi (Japanese spice mix)
- 1 thumb ginger
- 2tsp olive oil
- garlic shoot
- coriander leaves
- red chilli
- salt and pepper
Method:
This was not a traditional cook up. This was an end of week, bang it out so I have more time to enjoy eating it with loved ones kind of deal. I did however, marinade the duck breast in soy sauce and oyster sauce 24hr prior.
- I sliced the pumpkin thinly and cabbage roughly to be sprinkled with the togarashi, salt and pepper about with 1tsp olive oil over a tray and placed into he oven at 200 degrees Celsius for 15 minutes. Whilst that was happening I was stir frying ginger and mushrooms on a low heat, boiling the kettle.
- In a small pot I brought the water from the kettle to more of a good proper boil and placed the eggs and chickpea pasta in to cook for 5 minutes. After this time scoop the eggs out and allow to cool.
- Once the pumpkin and cabbage had had a good 15 minutes roasting replace them with your duck breasts, adding a little salt onto the skin and setting the timer for 18 minutes. Pop your roasted vegetables into the water with the chickpea pasta, mushrooms and ginger along with the 2 tbsp soy sauce, 2 tbsp oyster sauce, chicken broth and salt and pepper to taste.
- While the pot bubbles on low and the duck breasts are roasting; slice garlic shoots, chilli and peal the shells off your eggs.
- When your duck breasts are ready pull them out of the oven and rest 5 minutes while you ladle the ramen into bowls and slice your egg in half to go atop. Garnish with the chilli, coriander, garlic shoots and stir fry sauce for an extra kick of flavour. Slice duck breast and lay into the bowl.
- Enjoy with much slurping, chewing and delighting.
Macros:
The above makes 2 serves. The following macros are per serve:
Per serve: 541cal 16gC 35gF 40gP
SaeYond Health 