Homemade vegetable ramen with quail eggs is a perfect dish for winter. Delicious noodles in spicy broth, topped with stir-fried vegetables & fried quail eggs!
Who doesn’t know ramen, right? I bet there is not one person in the world that has not come across ramen at some point!
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Step 1: Ingredients:
200g (7oz) Instant Ramen Noodles (2 packs)
2 Carrots (160g/5.6oz)
1 Leek100g (3.5oz) Button Mushrooms
2 Tablespoons Extra Virgin Olive Oil
1 liter Vegetable Stock (or 1 liter Water + Vegetable Stock Cube )
3 Garlic Cloves15g (0.5oz) Fresh Ginger
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Soy Sauce
¼ Teaspoon Hot Sauce (or more depending on your taste)
8 Quail Eggs
2 pcs Spring Onions
Fresh Chili (optional)
Step 2: Directions:
In a pot heat the olive oil. Throw in chopped garlic & ginger. Sauté for 2-3 minutes on low-medium heat. Pour in 1 liter of water + vegetable stock cube or 1 liter of vegetable stock. Add the soy sauce and bring to the boil. Reduce the heat to medium-low and simmer for 15 minutes.
Meanwhile: Place the noodles in a medium sauce pan and pour over boiling water (make sure they are covered in water). Cover with lid and set aside.
Thinly slice the leeks, carrots, mushrooms, spring onion & fresh chili. Set the onions, chili and a few slices of leeks & carrots for later. Stir-fry the rest of the leeks, carrots and mushrooms in a wok or frying pan for a few minutes. Remove them from the pan/wok and fry the quail eggs.
Take a soup bowl and fill 2/3 of it with noodles. Pour in the broth and top with vegetables. Garnish with some fresh leek, carrots and quail eggs.
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