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rate
Prep 1 hour
Total 4 hours
Serves
US | Metric
Ingredients
For the stock
  • 50 g Lemongrass
  • 20 g Chilli, chopped
  • 50 g Ginger, chopped
  • 50 g Galangal, chopped
  • 30 g Palm sugar
  • 1 litre Chicken stock
  • 20 ml Fish sauce
  • 50 ml Soy sauce
For the ramen
  • 4 Pheasant breasts
  • 2 Leeks
  • 3 Carrots
  • 1 Tin of bamboo
  • 1 Pre-cooked ramen noodles
  • 50 g Fresh coriander, chopped
  • 30 g Spring onions, chopped
Slow Roast Pheasant Ramen Slow Roast Pheasant Ramen

Slow Roast Pheasant Ramen

Traditional ramen noodles with slow roast pheasant breast.


First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.


While the stock simmers, set the oven to 160℃ and julienne your leeks, carrots, and bamboo (slice them into extremely skinny strips, around 5 cm long). Set them aside.


When the oven's hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.


Saving the liquid, strain your stock through a colander and then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.


Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.


Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish, and serve with chopsticks and a traditional ramen spoon.

Slow Roast Pheasant Ramen Slow Roast Pheasant Ramen

Slow Roast Pheasant Ramen

Traditional ramen noodles with slow roast pheasant breast.

favorite
print
rate
Prep 1 hour
Total 4 hours
Serves
US | Metric
Ingredients
For the stock
  • 50 g Lemongrass
  • 20 g Chilli, chopped
  • 50 g Ginger, chopped
  • 50 g Galangal, chopped
  • 30 g Palm sugar
  • 1 litre Chicken stock
  • 20 ml Fish sauce
  • 50 ml Soy sauce
For the ramen
  • 4 Pheasant breasts
  • 2 Leeks
  • 3 Carrots
  • 1 Tin of bamboo
  • 1 Pre-cooked ramen noodles
  • 50 g Fresh coriander, chopped
  • 30 g Spring onions, chopped

First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.


While the stock simmers, set the oven to 160℃ and julienne your leeks, carrots, and bamboo (slice them into extremely skinny strips, around 5 cm long). Set them aside.


When the oven's hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.


Saving the liquid, strain your stock through a colander and then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.


Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.


Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish, and serve with chopsticks and a traditional ramen spoon.