Main Meals Archives

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Asian recipes

Risotto-stuffed squash with Parmesan and pancetta

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Asian recipes

Black rice with avocado and seared salmon

45 minutes

Christmas recipes

Roast duck breast with grapes and Hanepoot sauce

25 minutes

Apple recipes

Pork escalope with apple kimchi

10 minutes

Pizza recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Asian recipes

Indonesian rendang with super-easy chickpea dosas

3 hours

Asian recipes

Thai sour orange curry

40 minutes

Duck ramen with tea-stained eggs

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

½ cup soya sauce, plus 2 t
5 teabags
4 free-range eggs, hard-boiled
4 cups beef stock
2 t fish sauce
2 t miso paste
¼ cup hoisin sauce
2 T mirin (optional)
2 T oyster sauce
2 Woolworths free-range duck breasts
120 g shiitake mushrooms
200 g Woolworths Asian medium wholewheat noodles, cooked according to package instructions
4 spring onions, thinly sliced
50 g baby spinach, blanched
Bamboo shoots, to garnish

Method

To make tea-stained eggs, bring ½ cup soya sauce and the teabags to a boil in a saucepan. Crack the hard-boiled eggs using the back of a teaspoon, but don’t remove the shells. Place the eggs into the boiling soya and tea and turn off the heat.
Allow the eggs to cool in the liquid for 10 minutes, then carefully peel.
To make the ramen broth, bring the beef stock, remaining soya sauce, fish sauce and miso paste to a boil in a saucepan. Reduce the heat and simmer for 5–10 minutes.
In a small bowl, mix the hoisin sauce, mirin and oyster sauce. Generously glaze the duck breasts with this mixture.
Pan-fry the duck breasts skin-side down for 2 minutes, then turn and cook for a further 2 minutes, basting continually with the glaze. Remove from the heat and allow to cool for a few minutes, then slice thickly.
Heat a little oil in a frying pan over a medium to high heat and fry the mushrooms until golden. To serve, divide the noodles between bowls and add the spring onions, baby spinach, duck and mushrooms. Pour over the hot ramen broth and add a tea-stained egg.

Trivia alert: Ramen is in fact the Japanese pronunciation of the word “lamien”, meaning “Chinese noodles”. Japan has Chinese immigrants to thank for bringing this meat or fish-based broth containing wheat noodles to their attention 100 years ago. It evolved from street food to national dish before going global. This version has been given a Vietnamese twist with the addition of tea-stained eggs.

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Parmesan-and-sesame rice with roast garlicky mushrooms

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Duck ramen with tea-stained eggs

Duck ramen with tea-stained eggs

Ingredients

Method