Anguillan-Style Ramen

Ingredients

In this Anguillan adaptation of Sakata Ramen, we infuse the broth with Caribbean spices like Scotch bonnet peppers and thyme, and incorporate local seafood such as grilled lobster or fresh fish. The addition of coconut milk adds a creamy and tropical twist to the dish, while the garnishes of fresh herbs, crispy plantain chips, and a squeeze of lime give it a distinct Anguillan flair. We alse have the original recipe for Sakata Ramen, so you can check it out.

• 4 cups (946ml) seafood broth 4 cups (946ml) seafood broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 8 ounces (225g) ramen noodles 8 ounces (225g) ramen noodles
• 1 pound (450g) fresh seafood (lobster, fish, shrimp, etc.) 1 pound (450g) fresh seafood (lobster, fish, shrimp, etc.)
• Fresh herbs (cilantro, parsley, etc.) for garnish Fresh herbs (cilantro, parsley, etc.) for garnish
• Crispy plantain chips for garnish Crispy plantain chips for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the seafood broth, coconut milk, soy sauce, fish sauce, grated ginger, minced garlic, minced Scotch bonnet pepper, and dried thyme. Bring to a simmer over medium heat.
2. 2.
   While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
3. 3.
   Add the fresh seafood to the simmering broth and cook until cooked through, about 5-7 minutes.
4. 4.
   Divide the cooked noodles among serving bowls. Ladle the hot broth and seafood over the noodles.
5. 5.
   Garnish with fresh herbs, crispy plantain chips, and a squeeze of lime. Serve hot.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cooked to avoid any foodborne illnesses.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious when handling and mincing the pepper, as it can be very spicy. Consider wearing gloves.

Tips & Tricks

• For a milder version, reduce the amount of Scotch bonnet pepper or substitute with a milder chili pepper.
• Experiment with different types of seafood, such as conch or crab, to add variety to the dish.
• If you prefer a thicker broth, simmer it for a longer time to reduce and concentrate the flavors.
• Customize the garnishes by adding sliced avocado, diced tomatoes, or pickled onions for extra flavor and texture.
• To make it more filling, add vegetables like bok choy or bell peppers to the broth.

Serving advice

Serve the Anguillan-Style Ramen hot in individual bowls. Encourage your guests to squeeze fresh lime juice over their bowls before enjoying. Provide chopsticks and spoons for a traditional ramen experience.

Presentation advice

When serving, arrange the seafood and noodles beautifully in the bowl, ensuring they are visible. Top with the garnishes, such as fresh herbs and crispy plantain chips, for an appealing presentation. Consider using colorful bowls to enhance the vibrant Caribbean flavors.