Duck broth chicken ramen for quick lunch

Name: Duck broth chicken ramen for quick lunch
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 packets egg noodle; 6 Chicken thighs with bone; 2 eggs; 100 ml Duck broth; 15 cm Leek; 2 tbsp soy sauce; 2 tbsp white wine; 500 ml water (for soup); Chinese broth (anything you like); Pintch salt

Takoyakinori @search

Bristol

I kept duck broth stock from duck roast the other day. Just came up with making ramen from it and turned out to be tasty ramen. So delicious that I finished in a second.

Takoyakinori @search

Bristol

I kept duck broth stock from duck roast the other day. Just came up with making ramen from it and turned out to be tasty ramen. So delicious that I finished in a second.

Saved

Ingredients

20 min

2 servings

2 packetsegg noodle
6Chicken thighs with bone
2eggs
100 mlDuck broth
15 cmLeek
2 tbspsoy sauce
2 tbspwhite wine
500 mlwater (for soup)
Chinese broth (anything you like)
Pintch salt

Saved

Steps

20 min

1

Boil the eggs
2

Boil the water for noodle.
3

Heat a pot. Put olive oil, once it’s warmed up, put the chicken thighs in. Once the chicken come medium rare, add pinch salt, wine, soy sauce and the duck broth.
Add 500ml water and gently boil it.
4

While waiting the soup boiled, cut the leek.
5

Once 2 come to boil, simmer the egg noodle for 5min.
6

You should have boiled egg ready, crack, open and cut them.
7

Once all prepared, pour soup and chicken thighs into bowls. Then add noodle, leek and eggs. All done.