Ready in: 1 hour · Serves: 4 · Technique: Simmering · Storage: 3 days in an airtight container.
Quick Answer
To make Wagamama's Chicken Ramen with Chilli Chicken, prepare a flavorful broth, cook marinated chicken, and assemble with fresh noodles and toppings.As the vibrant fall leaves begin to blanket the streets of New York City, my culinary thoughts drift toward comforting bowls of ramen that warm both the heart and soul. With Thanksgiving and Christmas around the corner, it's the perfect time to gather friends and family around the table and share a meal that not only nourishes but delights. One dish that has stolen my heart this season is Wagamama's Chicken Ramen with Chilli Chicken. Having tested this recipe multiple times, I can assure you it's as wonderfully satisfying to prepare as it is to eat.
A Cozy Holiday Treat
This ramen not only provides warmth during chilly seasons but also offers a delightful way to celebrate togetherness and joy during the holidays.
Why You'll Love This Recipe
- Comforting and Satisfying: This chicken ramen is the perfect dish to warm you up during chilly fall evenings, bringing comfort with every slurp.
- Customizable: Feel free to add your favorite toppings, making each bowl uniquely yours, whether it's mushrooms, spinach, or grilled corn.
- Easy to Make: With clear instructions and simple ingredients, this recipe is suitable for both novice cooks and seasoned chefs alike.
- Perfect for Sharing: Gather your friends and family around the table to enjoy a hearty meal that encourages conversation and connection.
- A Taste of Tradition: Experience the rich flavors of Japanese cuisine in your own home, creating a delightful culinary experience.
Ingredients
Here's what you'll need to create this delicious bowl of ramen:
For the Broth:
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 1 liter chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (white or red)
- Salt and pepper to taste
For the Chilli Chicken:
- 2 chicken breasts, sliced thinly
- 1 tablespoon cornflour
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or your favorite hot sauce)
- 1 tablespoon ginger, grated
- 2 tablespoons sunflower oil
For the Ramen:
- 2 portions of fresh ramen noodles
- 2 soft-boiled eggs
- 100g bean sprouts
- 2 spring onions, finely sliced
- Fresh coriander for garnish
- Chili oil for drizzling (optional)
How to Make Wagamama's Chicken Ramen with Chilli Chicken (Step-by-Step)
Creating a comforting bowl of ramen takes some effort, but it's incredibly rewarding.
Step 1: Prepare the Broth
In a large saucepan, heat the sesame oil over medium heat. The moment you add the minced garlic and ginger, your kitchen will fill with a warm, inviting aroma; it's simply intoxicating. Stir until softened, about 2 minutes, and then pour in the chicken stock. Whisk in the soy sauce and miso paste, letting it simmer for about 15-20 minutes until the flavors meld beautifully. Taste and season with salt and pepper as needed.
Step 2: Make the Chilli Chicken
In a bowl, mix the cornflour, soy sauce, rice vinegar, sriracha, and grated ginger to create a flavorful marinade. Add the sliced chicken breast and coat it thoroughly. Heat sunflower oil in a nonstick pan over medium-high heat. Once hot, add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes until the chicken is golden brown and cooked through, stirring occasionally to avoid sticking. The sound of sizzling chicken will excite your senses!
Step 3: Prepare the Ramen Noodles
Meanwhile, cook the ramen noodles as per package instructions, usually about 3-4 minutes in boiling water. Once cooked, drain and set aside.
Step 4: Soft-Boil the Eggs
In a separate pot, bring water to a gentle simmer. Carefully add the eggs and let them cook for exactly 6-7 minutes for that perfect oozy yolk. Once done, plunge the eggs into an ice bath to stop the cooking process. Peel them once cool.
Step 5: Assemble the Bowls
To serve, place a portion of noodles in each bowl, ladle over the hot broth, and top with the tender chilli chicken, bean sprouts, and sliced spring onions. Halve the soft-boiled eggs and place them on top. Garnish with fresh coriander and a drizzle of chili oil for an extra kick, if desired.
Common Mistakes to Avoid
- Using Cold Ingredients: Always ensure that your broth is hot and your ingredients are at room temperature before starting to cook for a more seamless experience.
- Overcooking the Chicken: Keep an eye on the chicken as it cooks to prevent it from becoming dry; it should remain flavorful and juicy.
- Skipping the Ice Bath: Neglecting to cool the soft-boiled eggs in ice water can result in a rubbery texture-nobody wants that in their ramen!
Tips and Tricks for Success
- Feel free to customize your bowl with additional toppings like mushrooms, spinach, or even grilled corn. Ramen is remarkably versatile!
- If you're short on time, pre-made broth can save you a good chunk of cooking time. Just remember to season it to your liking.
- And don't forget: the secret to a great ramen is all in the broth-allow it to simmer and coax out all the flavors.
Variations
- Substitute chicken with tofu for a vegetarian option.
- Use udon noodles instead of ramen for a different texture.
- Try different types of miso paste for unique flavor profiles.
- Add different vegetables such as bok choy or carrots.
- Incorporate a variety of spices to adjust the heat level to your preference.
How to Serve
- Place a portion of noodles in each bowl before ladling the hot broth over the top.
- Top bowls with tender chilli chicken, bean sprouts, and sliced spring onions.
- Halve the soft-boiled eggs and place on top for visual appeal and flavor.
- Garnish with fresh coriander and drizzle with chili oil for an extra kick.
- Serve immediately, ensuring everything is hot and fresh for an enjoyable meal.
Make Ahead and Storage
- Make Ahead: Prepare the broth and chilli chicken in advance. Store separately until ready to serve.
- Storage: This ramen is best enjoyed fresh but can be stored in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the broth and chicken separately on the stove, then combine with freshly cooked noodles.
- Freezing: The broth can be frozen for up to 2 months, but it's best to freeze the noodles separately.
Recipe Notes / What I Learned
Through my many adventures with this recipe, I discovered that the right broth truly elevates the entire dish. Taking time to taste and adjust seasonings made the final bowl sing with flavor. Sharing this meal with loved ones not only warms the belly but also creates joyful memories amid the hustle and bustle of holiday preparations.
Yield and Serving Size
Yield: 2 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~600 calories · 40g protein · 70g carbs · 20g fat
Recipe by:
Wagamama's Chilli Chicken Ramen
Ingredients
Equipment
Method
- In a large saucepan, heat the sesame oil over medium heat. Add minced garlic and ginger, stirring until softened. Pour in the chicken stock and whisk in soy sauce and miso paste. Let it simmer for 15-20 minutes, then taste and season with salt and pepper.
- In a bowl, mix cornflour, soy sauce, rice vinegar, sriracha, and grated ginger to create a marinade. Coat the sliced chicken breast thoroughly and cook in sunflower oil over medium-high heat until golden brown, about 4-5 minutes.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- For the eggs, bring water to a gentle simmer, add the eggs, and cook for 6-7 minutes. Transfer to an ice bath, cool, and then peel.
- Assemble the bowls by placing noodles, ladling the broth, adding the chilli chicken, bean sprouts, spring onions, halved eggs, garnishing with coriander and a drizzle of chili oil if desired.
Notes
FAQs
What type of chicken is best for this ramen?
Boneless, skinless chicken breasts work best for this recipe as they cook quickly and stay tender. You can also use thighs for a juicier option.
Can I use instant noodles instead of fresh ramen noodles?
Yes, you can substitute instant noodles, but be sure to follow the cooking instructions on the package for best results.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the chicken with tofu and use vegetable stock in place of chicken stock. Adjust the seasoning as needed.
Can I prepare the broth in advance?
Absolutely! The broth can be made ahead of time and stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
What toppings can I add to enhance the flavor?
You can top your ramen with additional ingredients like mushrooms, spinach, seaweed, and even corn for a unique twist on the classic dish.
