Did you know that West African in the past 2 decades have started eating a lot of ramen noodles, and the most popular brand of ramen noodles is Indomie? Unlike with traditional ramen which is served in a broth, the West African style of making ramen noodles is to stir fry the cooked ramen with veggies, eggs and seasoning.
However, for this POKS Jollof Ramen recipe, we blended the best of both by taking the flavors from the West African iconic dish, Jollof rice via POKS Jollof Rice West African Seasoning and cooking the rame in the traditional Asian broth plating style.
Have you had Jollof inspired ramen before? Is Indomie stir fry a staple in our home?
INGREDIENTS:
- 3 Ramen Packets
- 6 Chicken Tenders
- POKS Jollof Rice West African Seasoning
- 2 Tbsp Tomato Paste
- 6 Cremini Mushrooms (Chopped)
- 1 Orange Bell Pepper (Slices)
- 1/2 Red Onion (Slices)
- 2 Fried Egg
- Olive Oil
- Salt (To Taste)
RECIPE:
- Remove the tendons from the chicken tenders and generously season with POKS Jollof Rice Seasoning, salt and olive oil.
- Airfry the seasoned chicken tenders and mushrooms at 425°F for 15 minutes.
- Cook the ramen per the packet instructions, adding in the tomato paste, a sprinkle of POKS Jollof Rice Seasoning and salt (to taste) to the broth.
- Plate the ramen and broth with a topping of fried egg, orange bell pepper slices and onion slices.