Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Stefano Cavada

     

Print  
  Ramen with crispy Speck, soft-boiled eggs and chicken



350 ml chicken stock
75 ml water
½ garlic clove cut in half
1 tablespoon soya sauce
½ teaspoon Worcestershire sauce
A piece of fresh ginger (a slice approx. 1 cm thick)
¼ teaspoon cumin seeds
Pinch of chili powder
150 g noodles
4 thin slices of Speck Alto Adige PGI
2 thin slices of chicken breast
1 teaspoon sesame oil

To garnish

A few spinach leaves
2 tablespoons sweetcorn
2 eggs at room temperature
½ sliced spring onion
Sesame seeds

700 ml chicken stock
150 ml water
1 garlic clove cut in half
2 tablespoons soya sauce
1 teaspoon Worcestershire sauce
A piece of fresh ginger (a slice approx. 1 cm thick)
½ teaspoon cumin seeds
Pinch of chili powder
300 g noodles
8 thin slices of Speck Alto Adige PGI
4 thin slices of chicken breast
2 teaspoons sesame oil
To garnish

A few spinach leaves
4 tablespoons sweetcorn
4 eggs at room temperature
1 sliced spring onion
​Sesame seeds

1.400 ml chicken stock
300 ml water
2 garlic cloves cut in half
4 tablespoons soya sauce
2 teaspoons Worcestershire sauce
A piece of fresh ginger (a slice approx. 2 cm thick)
1 teaspoon cumin seeds
Pinch of chili powder
600 g noodles
16 thin slices of Speck Alto Adige PGI
8 thin slices of chicken breast
4 teaspoons sesame oil
To garnish

A few spinach leaves
8 tablespoons sweetcorn
8 eggs at room temperature
2 sliced spring onions
​Sesame seeds

 

Preparation

Heat the chicken stock and add the clove of garlic, soya sauce, Worcestershire sauce, ginger, cumin seeds, chili powder and water. Leave to infuse on a very low heat for at least 10 minutes.

Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Once they have boiled for 6 minutes, immediately run them under a cold tap until their shells are completely cold and you can peel them.

In a hot non-stick frying pan, sauté the slices of Speck Alto Adige PGI with a small amount of oil until they are crispy.

In the same frying pan, cook the slices of chicken breast and then cut them into strips.

Cook the noodles in plenty of salted water (or according to the instructions on the packet). Drain them and put them in a bowl. Cover with the spicy chicken broth and on top add the crispy Speck Alto Adige PGI, strips of chicken breast, a few spinach leaves, the sweetcorn, the sliced spring onion and the egg cut in half.

Finally, sprinkle with sesame seeds.

 

Ready to try something new?

See more Speck recipes ...

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Grilled melons with Speck Alto Adige PGI and rocket pesto

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Rösti with Speck Alto Adige PGI

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

Carob powder ravioli with potatoes and Speck Alto Adige

Carob powder ravioli with speck

Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.