This recipe is from ‘Dumplings and Noodles’ by Pippa Middlehurst. These are usually cooked with beef but I will be using chicken with the permission of the author!
Serves 2
Ingredients
400g ready ramen noodles
oil of choice
1 tsp Chinese five spice
2 tbsp shaoxing cooking wine
½ tsp black pepper
½ tsp dark soy sauce
1 tsp sweet bean sauce/ hoisin sauce
large handful of spring onion greens, finely chopped
small handful peanuts, crushed
4 radishes, finely chopped
small handful fresh spinach
For the Chicken Broth
2kg chicken wings
2 bunches spring onions
3” piece ginger
1 cup shaoxing cooking wine
3-4 tbsp light soy sauce
1 tsp salt
For the Sauce
2 tbsp sesame paste/tahini
1 tbsp crunchy peanut butter
2 tbsp light soy sauce
1 tbsp black rice vinegar
2 tsp light brown soft sugar
2 tsp Sichuan peppers, crushed
2 tbsp chilli oil
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Add the chicken wings to baking pan. Make sure there is only one layer and that the chicken wings have enough space to lie flat. Cook in the oven for 30 minutes.
– Cut off the green parts of the spring onions. Use a rolling pin to crush them and the ginger.
– Take the chicken out of the onion and add the spring onions and ginger. Cook in the over for 20 minutes.
– Once cooked, transfer the chicken to a large pan.
– Place the baking tray onto the hob and pour over 1 cup of wine. Let it simmer for 1 minute and use a wooden spatula to scrape off all of the chicken remnants and add to the pan.
– Add the light soy sauce, salt, and 2L of water. Once it starts to bubble, lower the heat, cover and cook for 3 ½ hours. Let it cool completely before you sieve it into a pan. Place it in the fridge until needed.
– Place the noodles in a large bowl and cover in boiling water. Let it sit for 2 minutes before you drain. Make sure to collect 2 tbsp of water.
– Place all the ingredients for the sauce in a bowl with 2 tbsp of ramen water and mix well.
– Add 1 tbsp of oil to a hot pan. Add the chicken and don’t stir straight away.
– Add the Chinese five spice, shaoxing cooking wine, black pepper, dark soy sauce, and sweet bean sauce. Mix well and cook for 1 minute. Transfer the chicken to a bowl.
– Heat the chicken broth until bubbling.
– To assemble, add 50ml of broth to a bowl. Add 2 tbsp of the sauce and mix. Add half of the noodles, spinach, and chicken. Garnish with spring onion, radishes, peanuts, and a drizzle of chilli oil.