Ramen with crispy eggs
2
Easy
5 minutes
15 minutes
A steaming bowl of chicken bone broth, fresh egg noodles, baby pak choi and BBQ chicken kebabs, topped with a crispy chilled egg with a runny yolk and a scattering of crunchy sugar snaps. Ready in minutes.
Ingredients
Method
- 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
Ingredients
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.
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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