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Recipe by:

Dana Ramsey

Wagamama's Chilli Chicken Ramen

A flavorful bowl of ramen with tender chili chicken, served with fresh noodles and a rich broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Group: Broth
  • 2 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 thumb-sized piece ginger, minced
  • 1 liter chicken stock
  • 1 Tbsp. soy sauce
  • 1 Tbsp. miso paste white or red
Group: Chilli Chicken
  • 2 breasts chicken, sliced thinly
  • 1 Tbsp. cornflour
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. sriracha or your favorite hot sauce
  • 1 Tbsp. ginger, grated
  • 2 Tbsp. sunflower oil
Group: Ramen
  • 2 portions fresh ramen noodles
  • 2 pieces soft-boiled eggs
  • 100 g bean sprouts
  • 2 spring onions finely sliced
  • Fresh coriander for garnish
  • Chili oil for drizzling (optional)

Equipment

  • Large saucepan
  • Nonstick pan
  • Pot for boiling eggs

Method
 

  1. 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.
  2. 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.
  3. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
  4. 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.
  5. 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

This ramen can be stored in an airtight container in the fridge for up to 3 days.