Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

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 ...

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

Grilled melons with Speck Alto Adige and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

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

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.