8 ounces Ramen
4 cups roasted chicken broth
Salt and fresh ground black pepper
1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles among 4 deep bowls.
2. Heat the chicken stock in a pan. Ladle the broth over the noodles and serve topped with crispy shallots, fresh ground black pepper and chopped parsley.
½ cup vegetable oil
½ cup extra-virgin olive oil
1 heaping cup shallots, sliced into thin rounds
Pinch red pepper flakes
½ cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
1 tablespoon unsalted butter
1. Heat the vegetable and olive oils in a small sauté pan over medium heat until hot but not smoking. Add the shallots (if the oil does not cover the shallots add more). Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Regulate the heat to prevent burning.
2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with sea salt and red pepper flakes.
© Recipe Property of Peter Berley