Ramen noodles with foie gras and broth - Sarrade since 1850

Ingredients

• 400 g ramen noodles
• 8 escalopes foie gras, cut into 2 cm cubes
• 1/2 Chinese cabbage
• 1 clove garlic
• 5 green onions
• 1/4 bunch coriander leaves
• 1 long red sweet pepper (bull’s horn)
• 2 tbsp soy sauce
• 3 tbsp yakitori sauce
• 50 g fresh ginger
• 2 hard-boiled eggs
• 1,5 L poultry stock