DEEP FRIED RAMEN NOODLE WITH MISO SAUCE

Ingredients:

1/2	kg	ramen noodles, blanched
1 (4 cups)	L	cooking oil, for deep-frying
1	cup	chopped onions
2	tbsp	finely chopped ginger
150	g	MAGNOLIA CHICKEN STATION BREAST FILLETS, finely sliced
150	g	MONTEREY PORK KASIM, finely sliced
150	g	white fish fillet (any), finely sliced
100	g	shiitake mushrooms, chopped
1/4	cup	chopped onion leeks
1 (50 g)	pc	carrot, sliced into thin strips
1/2	cup	sake
2	cups	chicken stock
1/4	cup	miso paste
2	tbsp	light soy sauce
		iodized fine salt and pepper to taste
2	tbsp	cornstarch, dissolved in 1/4 cup water
		chopped green onions for garnish
		**make by dissolving chicken cubes or by boiling chicken bones

Procedure:

Deep fry ramen in hot oil for 30 seconds or until golden brown. Set aside.
In a sauté pan, put 1/4 cup of oil from frying and heat for 2 minutes. Sauté onions and ginger. Add chicken and pork and sauté for 3 minutes. Add fish, mushrooms, leeks and carrot.
Deglaze with sake and simmer for 30 seconds. Add stock and reduce for 3 minutes then add miso paste and light soy sauce. Bring to a boil and season to taste. Pour in cornstarch mixture to thicken. Set aside.
In a serving dish, put ramen noodles and pour miso mixture. Garnish with spring onions.

Makes 3-4 servings.

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