Hot Chicken Carbonara with Tornado Egg

Korean

Mains

Oven

Using Nissin’s Geki Hot Carbonara noodles, we are making a Tornado omelette topping and garnishing this with crispy chicken skin and cheese chips.

This recipe highlights the fun ways you can add flavours and textures to your favourite noodle dishes!

Ingredients

Steps

1

Begin by making your chicken skin chips. Remove excess fat from chicken skin, and then pat dry with kitchen towels.

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2

Find two baking trays that stack. Line one with baking paper, place the chicken skin flat on the paper, then season with fine salt.

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3

Cover the skin with another sheet of baking paper, then stack the second baking tray over.

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4

In a pre-heated oven at 180°C, place your stacked baking trays on the middle rack and bake for 20-30 minutes, until skins are golden brown and crispy.

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5

Once done, remove from heat and cool - they will get crispier as they cool!

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6

Whilst your chicken skin chips are in the oven, prepare another baking tray and line this with baking paper.

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7

Create circular mounds of parmesan cheese about 5cm in diameter, using 1.5 tbsp of parmesan cheese. Lightly pat them down to form discs.

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8

Season the cheese circles with gochugaru chilli powder, then bake in a preheated oven at 180°C for 7-10 minutes, until golden brown.

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9

Remove them from the tray to cool - they will crisp up as they cool.

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10

Make your Geki Hot Carbonara noodles by cooking the noodles in 800ml of boiling water, stirring for 4-5 minutes.

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11

Once cooked, pour out the water and save about 2tbsp of hot water with the noodles. Stir in the seasoning powder to finish the noodles. Gather the noodles in a mound onto your serving plate.

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12

For your tornado omelette, gently beat eggs with water. Strain them through a sieve to remove any clumps and bubbles. Strain them through a sieve to remove any clumps and bubbles.

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13

Heat a non-stick pan on medium heat with 3-4 tablespoons of cooking oil. Pour the egg mixture into the pan, and use a pair of wooden chopsticks to gather the omelette into shape.

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14

Starting from the outside, bring each chopstick into the centre of the frying pan, but leave a gap of about 2 inches between the chopsticks.

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15

Start twisting the omelette and turning the pan in the opposite direction of your twist, in order to gather the egg and twist it around the chopsticks. The omelette should be cooked for no more than 45 seconds, or you will overcook the egg and the spiral ribbons will not form. Practice makes perfect!

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