serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Eco Eats
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 litre chicken stock (or homemade crocodile stock)
- 4 eggs
- 360 g dried ramen noodles
- 1 bunch Asian greens, roughly chopped
- 1 bunch broccolini, roughly chopped
- 200 g sliced mixed mushrooms (optional)
- wattleseed shoyu (see Note), to season
- 360 g cooked crocodile meat (see Note)
- 4 nori sheets, cut into squares
- 2 spring onions, thinly sliced
- bloodroot oil (see Note), to serve
Instructions
1. Bring the crocodile or chicken stock to a light simmer in a large saucepan over medium heat. Bring a medium saucepan of water to the boil, then add the eggs and cook for 6 minutes for soft-boiled. Remove from the heat, allow to cool, and peel. Set aside.
2. Bring a medium saucepan of water to the boil and cook the dried ramen noodles according to the package directions. In the last minute of cook-time, add the roughly chopped vegetables and mushrooms to lightly blanch, then drain the noodles and vegetables.
3. Taste the hot stock and season with wattleseed shoyu or soy sauce, to taste. You want the broth to be well seasoned to flavour the noodles.
4. Slice the boiled eggs. Divide the noodles, mushrooms and vegetables between bowls, then pour over the hot broth. Top with crocodile meat, nori squares and boiled eggs. Sprinkle with spring onion and a drizzle of bloodroot (or chilli) oil.
Notes
- Bloodroot is a native Indigenous ingredient which is the cousin of the more commonly known kangaroo paw. To make bloodroot oil, take harvested bloodroot and combine it with grapeseed oil in a high-speed blender, then strain. If you aren’t able to source bloodroot, substitute with chilli oil.
- You can make wattleseed shoyu by combining wattleseed with inoculated barley and koji spores and allowing it to ferment for six months for a unique soy sauce flavour. Wattleseed shoyu can simply be substituted with soy sauce.
- This recipe uses crocodile claw cooked on the bone however you can use crocodile fillet. If you can’t locate crocodile meat, the same quantity can be substituted with shredded barbecue chicken meat.
- We use crocodile broth in our ramen which is time-consuming however once made it is easily stored. The stock is made by simmering crocodile legs in our base stock until the meat is tender and can be picked off the bones.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Eco Eats
