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Ramen au poulet frit de Plus une miette

Fried chicken ramen by Plus une miette

Ingredients for 2 bowls

Directions

1. Cook 2 eggs for 6 minutes in boiling water and transfer the eggs to a bowl of cold water for 10mn. Shell carefully.

2. Break the 3rd egg, whisk it and pour it into a plate. Pour cornstarch in a second plate and panko mixed with salt and pepper in a third plate. Lightly tap the chicken with a mallet or the back of a pan and dip it in cornstarch, in the beaten egg and lastly in panko. Fry the chicken for a couple of minutes in a pan filled with cooking oil. When golden brown, place the chicken on a cooling rack.

3. Cook udon according to the package directions and strain.

4. Bring the chicken broth to a boil and add the Tamari gluten free smoked soy sauce. Reduce the heat and cook for 5 minutes. Take a ladle of the preparation and use it to dilute theReduce the heat and cook for 5 minutes. Take a ladle of the preparation and use it to dilute the rice miso. Pour into a saucepan. Add cooked noodles and cook for an additional 1 minute on the lowest heat.

5. Pour noodles and broth in 2 bowls. Slice the chicken and place the slices on the noodles. Cut the soft boiled eggs in 2 and place then on the noodles. Sprinkle with chopped green onions and furikake.

This recipe can also be found on Plus une miette blog

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