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Ramen with crispy eggs

15 minutes

Ramen with crispy eggs

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 x 125 ml Woolworths Chicken Bone Broth
250 g Woolworths Fresh Egg Noodles
1 x 200 g Woolworths Baby Pak Choi
1 x 350 g Woolworths BBQ Chicken Kebabs
1 T butter
2 Woolworths jumbo free-range eggs
sea salt
50 g sugar snap peas, finely sliced

Method

1. Heat the bone broth in a small saucepan over a medium heat. Once simmering, add the egg noodles and pak choi. Add ½ cup water to ensure there is enough liquid to cook the noodles and pak choi. Simmer until the noodles are cooked through.

2. Place the chicken kebabs on a microwaveable plate and heat for 1–2 minutes.

3. Heat the butter in a nonstick pan over a high heat. Crack in the eggs and cook until the edges are crispy, and the yolks runny. This should take about 5 minutes. Season with a little salt.

4. Divide the broth, noodles and pak choi between 2 large bowls, then top each with a crispy egg and sugar snaps.

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Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Woolworths' free-range eggs are chilled from the moment they're packed – and that makes all the difference.

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Ramen with crispy eggs

Ramen with crispy eggs

Ingredients

Method