Now, don’t come for me this is only MY take on a ramen this isn’t an authentic ramen by a long shot.
Chicken Ramen is one of my favourite winter dishes. I always opt for this dish if I’m ever feeling a little unwell or getting a cold and if you love a ramen from Wagamama I feel like you will love this.
It’s the perfect comfort dinner when you need a little spice or warmth, and it is one of the easiest dishes to adapt. Whether you want less spice, have it completely veggie or add gyozas to elevate the dish.
You can have it as simple or as indulgent as you please, but the base of it is great for your immune system, especially if you use a good quality broth as the base. I don’t have the time always to make my broth from scratch (it can take hours or even days), but I get my broth from Freja Foods.
I found this brand randomly on Instagram, and I wasn’t sure if it would be my kind of thing or if I’d prefer making them at home but they are amazing, and they even do powder versions, which are great sprinkled over roast potatoes or sprinkled over meat during cooking for extra flavour and goodness!
Quick Chicken Ramen
Difficulty: Easy2
servings10
minutes25
minutesIngredients
1tbsp sesame oil
1 large onion
1 large carrot
1tsp black and red pepper
1/2tsp celery salt
4 cloves of garlic
1/2tsp ginger paste
2 skinless chicken breast, cut into strips
1tbsp garam masala
1/4tsp coriander
3tbsp soy sauce
500ml chicken stock/broth
1tsp lemongrass
1 egg
280g dried egg noodles
To garnish:
1 chilli
2-3 spring onions
1/2tsp sesame seeds
Directions
- Heat a large wok over a medium heat and fry 1 onion and 1 carrot with 1tsp of black and red pepper and 1/2tsp celery salt for around 5 mins.
- Stir in 4 cloves of garlic and 1/2tsp ginger paste to the pan and cook for 1 minute or until fragrant.
- Add the chicken breast and cook for around 6-7 minutes until the chicken has turned white on the outside.
- Sprinkle over 1tbsp garam masala and 1/4tsp ground coriander and stir until the chickens coated completely.
- Pour 1 tbsp soy sauce to deglaze the pan and stir in 500ml chicken stock.
- Pour over 2 tbsp soy sauce and 1tsp lemongrass and let it simmer for 15 minutes.
- Cook the noodles according to the pack instructions and set them aside with a tiny bit of water to prevent them from drying out.
- While the chicken is simmering, get a pan of water to boil, slowly lower an egg in the pan of water, and cook for six and a half minutes.
- Once boiled, bring the egg out and put it straight into iced water to prevent it from overcooking and make the peeling process easier.
- Peel the egg and then submerge it into soy sauce.
- Once the chicken has cooked and the carrot has softened, pour into a bowl with the noodles.
- Sprinkle over the chilli, spring onion and sesame seeds.
- Slice the boiled egg, place it on the ramen, and serve immediately.
Notes
- This works beautifully if you bung all of the ingredients in a slow cooker and add the noodles at the end, if you’re looking for a fuss free dish!
This recipe was requested a few times after I shared snippets on Instagram, so here it is! If you want to see the reel of it, just click ‘here‘ and don’t forget to follow me on Instagram to stay up to date with reels and daily updates!
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