Traditional ramen noodles with slow roast pheasant breast.
Method
1. Infuse the stock
First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.
2. Chop the vegetables
While the stock simmers, set the oven to 160°C and julienne your leeks, carrots, and bamboo (slice them into extremely skinny strips, around 5cm long). Set them aside.
3. Season & roast the pheasant
When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.
4. Strain the stock
Saving the liquid, strain your stock through a colander then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.
5. Heat the noodles
Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.
6. Plate up
Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish, and serve with chopsticks and a traditional ramen spoon.