Enjoy this roasted duck ramen with extra lime juice and Sriracha or chilli paste, if desired, for added flavour
Ingredients
Cooking Instructions
Download PDFBring a medium pot of water to a boil and cook the eggs according to your liking, approx. 5 minutes. Once cooked, place in a bowl of iced water and cool slightly before removing the shell. Set aside.
Mince the garlic, grate the ginger, julienne the carrot and halve the pak choi. Heat the sunflower oil in a large pot over a medium heat, then sauté the garlic and ginger until fragrant, approx. 1 minute.
Pour in the pho broth and bring to a simmer. Season the broth with sesame oil, soya sauce and fish sauce. Add the mushrooms and simmer for 5 minutes until tender.
Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
To the simmering broth, add the carrots and cook for 2 minutes, followed by the pak choi, cooking for an additional 2 minutes until the vegetables are just tender.
Divide the ramen noodles among serving bowls and ladle the hot broth and vegetables over the noodles.
Slice the duck breast and halve the soft-boiled eggs. Divide between each ramen bowl. Slice the green onions and scatter over the ramen along with the sesame seeds. Serve with lime wedges on the side.
