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Chicken Schnitzel Satay Ramen

Chicken Schnitzel Ramen Satay

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Ingredients

  • 2 tbsp Sesame oil
  • 2 cloves Garlic minced
  • 1 inch Ginger grated
  • 2 tbsp red curry paste
  • 2 tbsp peanut butter
  • 400 ml coconut milk
  • 500 ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 2 Chicken Schnitzels
  • schredded chicken satay
  • 2 packs ramen noodles
  • 1 carrot julienned
  • 1/2 yellow ball pepper sliced
  • 1 tomato sliced
  • 2 soft boiled eggs
  • handful of fresh coriander (or cilantro)
  • 1 red chili sliced

Instructions

  • Heat sesame oil in a pot over medium heat
  • Add garlic and ginger, sauteing until fragrant
  • Stir in red curry paste and cook for 1 minute
  • Mix in peanut butter until smooth, then add coconut milk and chicken stock
  • Season with soy sauce, honey, and chilli flakes
  • Let the broth simmer for 10-15 minutes to develop depth and richness
  • Heat oil in a pan over medium heat. Fry the Chicken Schnitzel for about 10 minutes, turning halfway through, until golden and crispy. Slice before serving
  • Shred the Chicken Satay and gently warm it in a pan or broth just before serving
  • Cook ramen noodles according to packet instructions and drain
  • Blanch or lightly saute the carrots and ball peppers
  • Slice the boiled eggs in half
  • Pour a generous serving of satay broth into a bowl
  • Add noodles, then layer on the shredded Chicken Satay
  • Place sliced Chicken Schnitzel on top
  • Garnish with Carrots, peppers, tomato, coriander, chilli slices
  • Finish with soft boiled egg halves