Ramen with crispy Speck Alto Adige IGP, 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 ...

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

Potato gnocchi with Speck Alto Adige PGI sauce - recipe

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

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!

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph. 

Speck Alto Adige PGI bread - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

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.

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!