Deepika Padukone’s Chef Shares Her Favourite ‘Miracle Noodles’ Ramen Recipe

Deepika Padukone’s Chef Shares Her Favourite ‘Miracle Noodles’ Ramen Recipe

Popular Indian actress Deepika Padukone swears by this ‘miracle noodles' ramen that would get anyone's taste buds in a bind. According to Harsh Dixit, a private chef to multiple Hindi film industry stars, Deepika loves to eat this unique and special style of ramen.

“I have made this chicken and pork ramen for Alia Bhatt and Deepika Padukone. Alia told me it transported her to her travels. That's the power of intentional food," Dixit told The Hollywood Reporter during a chat.

“There's the tare (the seasoning base), often soy or miso, the broth, noodles, protein, and toppings. But I've started seasoning the broth directly instead of using tare. That trick has been a hit with all my clients."

Specifically for Deepika, Dixit prepared two broths – the rich and creamy Tori Paitan and the light Shio tare – mixed with classic alkaline noodles and Shirataki noodles made from konjac. “They're called Miracle Noodles, virtually zero calories," the private chef said, adding that the actress requested her noodles to be “ultra-hot, extra spicy, with miracle noodles. It hit the spot for her, and she asked for seconds."

Here is a recipe for both the broths and noodles that make it a miracle meal for Deepika.

Alkaline Noodles

For ingredients, you need flour (500 gm), water (200ml), salt (5 gm) and alkaline soda (5 gm). Now, add all the ingredients into a bowl and knead into a smooth dough. Leave it for overnight rest before dividing it into small portions. Roll these pieces on sheets and create noodle-like strips.

Tiro Paitan Broth

You need chicken bones (1 kg – feet and wings 500 gm each), coriander stems (40 gm), ginger (2 inches), scallion whites (20 to 25 gm) as ingredients. Add all of them into a pot and cover entirely with water. Bring it to a boil and then drop the mixture to a simmer. You need to cook the preparation for 4 to 5 hours till the volume of the broth is reduced to half. Make sure you skim off any scum and drain before storing.

Char Siu Pork

As for ingredients, you require 3 kg of pork belly and sufficient char siu powder to dry rub the pork belly. Once the powder is entirely rubbed on the belly, place it in a sous vide bag. Seal the container and cook the preparation at 68 °C for 12 hours. Once there, let the dish rest briefly before slicing and serving it hot.

Chicken Roulade

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You need chicken skin (leg), two chicken breasts, a chicken leg, the char siu powder (5 ml), and coriander stems for ingredients. To prepare chicken roulade, first extract the meat from the leg and blend it with the powder and stems and cook it until a smooth mixture or farce is formed. Then lay one chicken breast flat and spread the farce over it. Now, sandwich the farce by laying the second breast on top.

Roll this sandwich into a cylinder shape with the help of a cling wrap. Cover it with an aluminium foil. Steam the sandwich for 20 minutes before transferring it to an ice bath to stop cooking.

Source: News18
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