Ramen Burger with Teriyaki Chicken and Sweet and Sour Sauce

For the teriyaki marinade, bring the vinegar, sugar, soy sauce and water to the boil until the sugar has dissolved. Remove from heat and stir in the oil. Let cool down.

Cut the chicken breast fillets into a butterfly shape and fold them apart. Cut a little round into shape, plate a little and place in the marinade overnight. Fry excess meat later in the marinade and consume as it is.

Prepare and have them ready on the same day: let the sugar caramelize in a saucepan over medium heat. Deglaze with juice and water and simmer until the sugar has completely dissolved. Then - except for the starch and pieces of Anna - add all the other ingredients and bring to the boil. Mix the starch with just a little water, pour in and simmer until the sauce sets and shines. Finally add the pineapple pieces, stir and you're done. Then heat the sauce again on the day of use.

For the buns: Put the cooked ramen noodles in a larger bowl. Whisk the egg, curry and salt together and pour over the pasta. Mix everything together well.

Preheat the oven to 200 °. Line the baking sheet with parchment paper. Using a mold, make 4 "bun halves" of the same size from the pasta and turn them out onto the baking sheet. Bake for about 20 minutes until golden brown (depending on the oven, it may be a little longer). When they have taken on color and have reached a compact consistency, switch off the oven, open it and store it in it until serving.

During this, wash and dry the carrots and zucchini, peel the carrots and turn both into vegetable noodles. Wash asparagus, do not peel, but cut off the ends. Cut 2 approx. 7 mm thick slices from a fresh pineapple. Remove the shell and core. Put some sesame oil in a pan, put the vegetables in it, season with salt and cook everything gently. Then turn off the heat, but leave the pan on and keep it ready.

At the same time, fry the meat removed from the marinade and dabbed in a little oil in a separate pan on both sides. It doesn't take long to marinate. Then also turn off the heat, but leave the pan on it and keep it ready.

At the same time, slightly heat the sweet and sour sauce again.

Place part of the buns in the middle of a larger plate. Spread about 2 tablespoons of sauce on top, put a slice of pineapple on top, then the slice of meat and the vegetable noodles on top. Pour another 2 tablespoons of sauce over this and put the 2nd half of the buns on top. As a decoration, lay out 3 stalks of asparagus and serve the sweet and sour sauce in a small extra bowl.

If you want to make the ramen noodles yourself, you can find the data center in my KB. Otherwise they are available in the Asia shop and you need approx. 300 g in the raw state.