Oh my GOD – you would not believe the week I have had! I was quietly resting off a post-boozing-with-Cath hangover on Thursday morning, minding my own business, when I received a call from my dear friend Tyra Banks.
“Ben, just wanted to check when your recap of our premiere would go live?”
I stayed quiet, hoping she would think I wasn’t there.
“Ben … Ben … BEN?”
“Um, you see, I wasn’t actu … ”
“I was rooting for you. We were ALL rooting for you.
“Tyra, you never invited me out to set so I couldn’t …
“Stop talking. Ben, stop talking. Be quiet, be quiet … STOP. I have never yelled at a friend like this before. I know you have a time machine, I know zthat isn’t an excuse. I want us to work together to become next level fierce.
“When I yell at a friend like this it is because I care … “
“Sorry Tyra, I’ve got another call coming through. It is Naomi, she wants to … “
“Ben,” she said as sweetly as possible. “I love you, you’re fierce, you make me smize, you pop. Maybe I should pop … on the next plane and we should reconnect and discuss making this all work.”
True to her word, my girl Tyra arrived on my doorstep the next day, held me in her arms, apologised for yelling at me. Given we’re such old dear friends – we met whilst supermodelling, obvi – and the fact I was pretty cold bringing up Naomi Campbell, I forgave her. And yeah, I guess you could say this is happening. ANTM is joining the ranks of Survivor, Australian Survivor, Drag Race and Survivor New Zealand, and getting the whole culinary condolence treatment … and our friendship is renewed.
That, I guess, is the soothing power of my Tyramen Banks.
Crazy hot with a little bit of sweetness, this baby is everything you want from a ramen. And is super easy to whip up, making it look like you’ve been planning it for ages. Because I was, Ty, I was.
2 tbsp soy sauce
2 tsp tamari
400g egg noodle
500g chicken breasts
1L chicken stock
2 tbsp sriracha sauce
½ cup bean sprouts
½ red capsicum, finely sliced
5 spring onions, sliced
1 fresh red chilli, sliced
small handful of coriander, roughly chopped
1 lime, cut into wedges
Combine the soy, tamari, minder ginger and chilli in a large bowl. Toss through the chicken, cover and leave to marinate for about eight hours or so. Or while you’re at work, for example.
Preheat the oven to 180C and prep all the ingredients.
When you’re ready to go, place the chicken on a lined baking tray and cook for about fifteen minutes, or until cooked through.
Meanwhile bring two saucepans of water to the boil and cook the eggs until soft in one, and the ramen noodles per packet instructions in another.
And in a third saucepan, cook the chicken stock and sriracha over medium heat until piping hot.
To serve, place the noodles on the bottom of your bowl, pour over the chilli stock and top with bean sprouts, capsicum, spring onion and chilli. Slice the chicken on an angle and place over the top before breaking the eggs in half and adding them to the bowl.
Garnish with coriander and a wedge of lime. Squeeze said lime in the broth before devouring, and curing all that ails ya.