Japanese Shio Ramen, a Perfect

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Polish bacon		3 slices
Leek		6cm
Salt & pepper		a little
Beansprouts		80g
Mangetout		5-6
Sweetcorn		2 tbsp
Soft boiled egg		1/2
Ramen noodles		for one
Spring onion		1
Sesame oil		1 tbsp
Stock:
Hot water		500ml
Chicken stock cube		1/2
Fish stock cube		1/2
Vegetable stock cube		1/3
Oyster sauce		1 tsp
Garlic (grated)		1 tsp
Ginger (grated)		1 tsp
Salt & pepper		a good pinch

Method

Prep

5min

Cook

5min

Cut a 6cm length of the leek, score down the centre and remove core, then shred finely and soak in water.

Cut the Polish bacon into 3 thick slices.

Put all ingredients of stock into a bowl and whisk to dissolve.

Put the sesame oil into a frying pan on medium heat and fry the Polish bacon. Add the beansprouts and mangetout and season with the salt & pepper. Fry for 1 minute.

Pour over the stock from Step 3.

Cook the ramen noodles in boiling water, then drain well and transfer to a serving bowl. Garnish nicely with the Polish bacon, beansprouts, mangetout, sweetcorn and soft boiled egg.

Finally, top with the shredded leek from Step 1 - it's ready!

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