Preparation time: 20 minutes
Servings: 2-4
Taiwan meets Japan in this dish, and sweet potatoes never tasted so good! The sweet potatoes are braised in sweet soy and red braising sauce, together with chickpeas, ginger, star anise, and cinnamon. The dish is then served with wilted romaine lettuce, sprinkled with coriander and served on chunky ramen noodles. This comforting noodle soup is perfect for wintry cold months and quick to make.
INGREDIENTS
- 400g sweet potato
- 3 small baby shallots
- 2 large tomatoes
- 2.2 liters filtered water
- 1 ginger knob
- 1 red medium chilli
- 1 tin of chickpeas
Noodles:
- 200g dried ramen noodles
- 1 tsp Lee Kum Kee Pure Sesame Oil
Seasoning:
- 2-3 Tbsp Lee Kum Kee Red Braising Sauce
- 2 Tbsp Lee Kum Kee Sweet Soy Sauce
- 2 star anise
- 1 stick cinnamon bark
Garnish:
- 50g romaine lettuce leaves
- 1 small handful coriander
- 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
PREPARATION
Peel and tail the sweet potatoes before slicing them into 1½-cm cubes. Peel the baby shallots and slice them in half. Quarter the tomatoes. Peel, slice and strip the ginger knob. Remove the seeds of the chilli and slice it into long stripes. Drain the tin of chickpeas and rinse them. Chop the coriander.
Heat 1.2 liters of water in a large pot. Add the ginger, shallots, chillies, tomatoes, sweet potatoes, chickpeas, cinnamon bark and star anise. Add the Lee Kum Kee Red Braising Sauce and Lee Kum Kee Sweet Soy Sauce. Let the broth simmer, uncovered, for 30 minutes on medium heat.
5 minutes before the broth is ready, bring 1 liter of water to a boil. Add the ramen noodles and boil them for 3 minutes until they are al dente. Drain the noodles under cold water, drizzle some Lee Kum Kee Pure Sesame Oil on them so they are not sticking together. Set them aside and divide them into 4 serving bowls.
Just before serving, blanch 3 halves lettuce leaves for 5 seconds in the cooking liquor.
To serve, pour 3-4 ladles of the broth in each bowl, then add sweet potato and chickpeas. Decorate with wilted lettuce leaves. Garnish with fresh coriander and drizzle some Lee Kum Kee Chiu Chow Chilli Oil on top for a spicy kick. Serve immediately.