Crispy Ramen Rolls
Seasoned ramen noodles, cabbage and carrot rolled in spring roll pastry and fried until blistered and crunchy. Freeze them raw and fry from frozen.
The Cozy Bowl kitchen
Restaurant-inspired ramen, warming bowls and quick dinners made for real kitchens.
Seasoned ramen noodles, cabbage and carrot rolled in spring roll pastry and fried until blistered and crunchy. Freeze them raw and fry from frozen.
A fragrant, crunchy chilli oil made by pouring hot aromatic oil over a mix of coarse and fine chilli flakes, finished with fried garlic, shallot and sesame seeds.
Juicy chicken thigh, ginger and Chinese cabbage dumplings made with shop-bought wrappers, cooked potsticker style for a crisp golden base and a soft steamed top.
Raw king prawns wrapped in a single strip of buttered filo and fried for three minutes until the pastry shatters and the prawn is just cooked.
Soft steamed bao buns filled with fast-seared sticky beef in a glossy soy and oyster glaze, loaded with cold cucumber, carrot, spring onions and crispy onions.
Soft-boiled eggs with fully set whites and properly runny yolks, marinated overnight in diluted soy, mirin and sake. The classic ramen topping.
A clean, savoury chicken ramen broth with real body, made from roasted wings and carcass with kombu and dried shiitake, plus a separate soy seasoning liquid so you can build any bowl you like.
Seasoned ramen noodles, melting cheddar and crispy onions rolled inside a soft four-egg pancake and cut into thick slices, with crisp fried potatoes on the side.
A clean soy and chicken ramen broth under a soft folded double-egg omelette, with crisp pan-fried potato slices tucked in at the side.
A clean, savoury chicken and soy ramen broth with springy noodles, sliced chicken and a runny-yolked fried egg. Our home version of Ramen Original, ready in about 30 minutes.
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