After ratatouille this is my 'go to' meal - something that can be completed with relative ease and yet cause some kind of impression upon one's audience. You prefer thin ramen noodles, whereas I have a penchant for the thicker sort; luckily it works with both. One awful time we made it for a friend of ours and it was not ready till midnight. She, unlike you and I, was not used to eating so late. She ate nothing.
For two
Ingredients:
Square inch of ginger
5 spring onions
3 cloves of garlic
Pinch of chilli powder
Cube of chicken or vegetable stock
1 tsp of bouillon
Dash of nam pla (fish sauce)
1 tin of coconut milk
1/2 a pepper
Dash of oyster sauce
Sesame or olive oil
1/4 of a lemon
How ever many noodles your feel like
Enough chicken, pork or prawns for two people
1. Finely chop the spring onions, garlic and ginger. Chop the pepper into rough pieces. Add the spring onions to a saucepan with the oil (either sesame or olive) and fry for two minutes, then add garlic and ginger. Fry all for a further minute, then add the peppers. Fry till all is goldy-brown.
2. Add 1 cup of water, coconut milk, oyster sauce, chilli powder, stock, bouillon, nam pla and lemon.
3. Bring to the boil, then simmer until your consistency of choice has been reached. Add all sorts of things until your taste buds tingle.
4. Separately boil the noodles whilst also frying your chicken or pork. (If you're using ready cooked (frozen) prawns, allow them 1/2 an hour to defrost and then add them to the soup 30 seconds before serving.
5. When the noodles are cooked, put them in bowls. Add the pork/chicken to the soup and pour over the noodles.
6. Squeeze lemon over each portion. Eat.
