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Creamy Coconut Ramen with Katsu Chicken
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Creamy Coconut Ramen with Katsu Chicken

2 h 30 minServes 2Nutri-Score C€€
from @foodiedasha45 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggs (for the ramen eggs)Dairy2 pieces
  • soy sauce (for the marinade)Pantry120 ml
  • mirinPantry150 ml
  • garlic (grated)Produce2 pieces
  • peanut butterPantry45 g
  • soy sauce (for the peanut base)Pantry45 ml
  • rice vinegarPantry15 ml
  • chili oil (plus more to taste)Pantry10 ml
  • olive oilPantry15 ml
  • onion (chopped)Produce0.5 pieces
  • carrot (chopped)Produce0.5 pieces
  • chicken brothPantry500 ml
  • coconut milkPantry200 ml
  • chicken breast (small fillets, lightly pounded)Meat2 pieces
  • saltSpices5 g
  • black pepperSpices3 g
  • all-purpose flourPantry40 g
  • egg (beaten, for breading)Dairy1 piece
  • panko breadcrumbsBakery50 g
  • vegetable oil (for frying)Pantry300 ml
  • ramen noodles (fresh or semi-fresh portions)Grains2 pieces
  • pak choi (small head, halved)Produce1 piece
  • nori sheets (cut or torn)Pantry3 pieces
  • fresh cilantro (for garnish)Produce10 g

per serving

Nutrition

1,125kcal

Carbs
88 g
Proteins
48 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Stockpot
  • Blender
  • Frying pan
  • Tongs
  • Colander

step by step

Method

  1. Marinate the ramen eggs

    • Boil the eggs to your preferred doneness, about 7 minutes for a runny yolk.
    • Transfer immediately to an ice bath, cool and peel.
    • Mix the soy sauce, mirin and grated garlic, then add the peeled eggs.
    • Refrigerate for at least 2 hours so they absorb the flavor.
    Step 1

  2. Make the peanut base

    • Mix the peanut butter, soy sauce, rice vinegar and chili oil in a small bowl until smooth.
    • Set aside.
    Step 2

  3. Cook the broth

    • Heat the olive oil in a pot over medium heat and sauté the onion and carrot for about 5 minutes until softened and lightly golden.
    • Pour in the chicken broth, bring to a boil and simmer for 10 minutes.
    • Remove from the heat and blend until completely smooth.
    • Return to low heat, stir in the coconut milk and peanut mixture and heat through without boiling.
    Step 3

  4. Fry the katsu chicken

    • Pound the chicken breasts lightly and season with salt and black pepper.
    • Dredge in flour, dip into the beaten egg and coat with panko breadcrumbs.
    • Fry in hot oil over medium heat for 4–6 minutes per side until golden and cooked through.
    • Drain on paper towels and slice.
    Step 4

  5. Blanch the pak choi and cook the noodles

    • Bring a pot of water to a boil and blanch the pak choi for 40 seconds, then drain well.
    • Cook the ramen noodles according to package instructions and drain.
    Step 5

  6. Assemble the bowls

    • Divide the noodles between two bowls and ladle over the hot peanut coconut broth.
    • Top with sliced katsu chicken, pak choi, halved marinated eggs and nori sheets.
    • Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately.
    Step 6
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