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A quick and protein-packed way to elevate instant ramen into a rich, creamy meal using peanut butter, egg ribbons, and chili crisp.
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Prep the eggs, chicken, and spring onions (whites and greens separate). → Boil water with ramen seasonings and crunchy peanut butter. → Cook the noodles, then add chicken and spring onion whites. → Swirl in the beaten eggs and half of the greens, then turn off the heat. → Serve in a bowl topped with more greens and chili crisp.
Prep the eggs, chicken, and spring onions (whites and greens separate). → Boil water with ramen seasonings and crunchy peanut butter. → Cook the noodles, then add chicken and spring onion whites. → Swirl in the beaten eggs and half of the greens, then turn off the heat. → Serve in a bowl topped with more greens and chili crisp.
A quick and protein-packed way to elevate instant ramen into a rich, creamy meal using peanut butter, egg ribbons, and chili crisp.
Beat two eggs in a small bowl until well combined.
Slice up some leftover chicken if you have any available.
Slice one spring onion, keeping the white parts and the green parts separate.
Bring 500ml of water to a boil in a small pot and add all the ramen seasoning packets.
Add about one tablespoon of crunchy peanut butter to the broth and stir to break it up.
Separating the spring onion whites and greens allows you to cook the whites for flavor and keep the greens fresh for garnish.
The peanut butter adds a rich, creamy texture and a nutty depth to the spicy broth.
Pouring the egg slowly while stirring is the key to getting thin, silky egg ribbons rather than large clumps.
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