I had some Sun Noodle ramen in the freezer so I made some ramen this evening. It was some kind of shoyu ramen with chicken. I threw in a soft boiled egg. It was a cooking adventure!
Cooking. Me cooking. I am a mess, because I am an amateur. There's a lot to juggle to make dinner especially if you are hungry. You have to get everything to cook within minutes.
It was the first time I had 3 burners on the stove going. And I also had the pressure cooker going.
Let's start with the pressure cooking an egg. I usually steam my eggs after I found out how easy it is to get to the proper cooked state. Hard boiled is just about 6 minutes. Soft boiled? I put it in for 4 minutes, but I think it should be slightly longer. When I peeled it, it came apart. It wasn't a perfect egg, but it was perfectly soft boiled.
Next the chicken. I fried it. But I suck because I used a regular frying pan. I don't think I got the oil hot enough. After breading it, I dropped the chicken into the pan cooking it on each side about 5 minutes. When I took it out and sliced it, the chicken wasn't done. In it went again. I over cooked it. But it's okay. It's fried!
The noodles. These are great noodles. I bought the "kaedema" style which is just a smaller package of ramen. I think. The way to cook the noodles is to just get a pot of water boiling, drop the noodles in, and cook for about 5 minutes. Maybe more or maybe less. I got it done enough that I pulled it out of the water early and let sit for a bit in a strainer waiting to go into the broth.
The broth. It's a combination of store bought chicken broth and my very own mushroom vegetable broth. I made it in my pressure cooker! I just combined both in a pot and brought it to a boil. I added 1 tablespoon of shoyu (soy sauce), a dash of mirin, and a teaspoon of chili garlic sauce. Pepper to taste.
A word about the chili garlic sauce. Scrumptious! It's my favorite flavor to add to a soup, because it always seems to make the broth so better.
Mmm. Mmmm. Good.
I'm going to keep cooking ramen especially. I just need to use those fresh noodles from Sun Noodles. They are the best.
Cooking. Me cooking. I am a mess, because I am an amateur. There's a lot to juggle to make dinner especially if you are hungry. You have to get everything to cook within minutes.
It was the first time I had 3 burners on the stove going. And I also had the pressure cooker going.
Let's start with the pressure cooking an egg. I usually steam my eggs after I found out how easy it is to get to the proper cooked state. Hard boiled is just about 6 minutes. Soft boiled? I put it in for 4 minutes, but I think it should be slightly longer. When I peeled it, it came apart. It wasn't a perfect egg, but it was perfectly soft boiled.
Next the chicken. I fried it. But I suck because I used a regular frying pan. I don't think I got the oil hot enough. After breading it, I dropped the chicken into the pan cooking it on each side about 5 minutes. When I took it out and sliced it, the chicken wasn't done. In it went again. I over cooked it. But it's okay. It's fried!
The noodles. These are great noodles. I bought the "kaedema" style which is just a smaller package of ramen. I think. The way to cook the noodles is to just get a pot of water boiling, drop the noodles in, and cook for about 5 minutes. Maybe more or maybe less. I got it done enough that I pulled it out of the water early and let sit for a bit in a strainer waiting to go into the broth.
The broth. It's a combination of store bought chicken broth and my very own mushroom vegetable broth. I made it in my pressure cooker! I just combined both in a pot and brought it to a boil. I added 1 tablespoon of shoyu (soy sauce), a dash of mirin, and a teaspoon of chili garlic sauce. Pepper to taste.
A word about the chili garlic sauce. Scrumptious! It's my favorite flavor to add to a soup, because it always seems to make the broth so better.
Mmm. Mmmm. Good.
I'm going to keep cooking ramen especially. I just need to use those fresh noodles from Sun Noodles. They are the best.