Level up your instant ramen game with this quick and simple recipe by @sundarijournal, made with Medella!
What you'll need:
- Medella Coconut Cooking Oil
- Duck Breasts, 2 pieces, score and brine with sea salt, pepper and ginger for 1 hour
- Tomato Ramen Noodle, 1 pack
- Shallots, 5-8 bulbs, chopped
- Garlic, 5 cloves, chopped
- Himalayan Salt, Coriander & Cumin Powder
- Medella Organic Coconut Sugar, 2 tsp
- Red Chili, 1-2, chopped
- Coriander Leaves
- Lemon, to squeeze and for garnish
What you'll need to do:
- Heat skillet, drizzle oil and fry duck breasts on a cast-iron skillet for 8 minutes on both sides until the skin turns brown.
- Meanwhile, boil the ramen and strain them from the pot when ready.
- Remove cooked duck carefully from skillet and let it cool before slicing into thin pieces.
- Using the same skillet, stir-fry shallots, garlic and chili.
- Add cooked ramen noodle into the skillet, stir, season with Himalayan salt, coriander, cumin and coconut sugar.
- Add sliced duck into the skillet. Squeeze lemon all over. Serve warm.
