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Try this recipe for chicken ramen, then also check out our Japenese ramen noodles, shoyu ramen, vegan ramen and more ramen recipes.

Ingredients

  • 1.25 litres chicken stock
  • a thumb-sized piece ginger, shredded
  • 1 red chilli, deseeded and sliced
  • 1 clove garlic, thinly sliced
  • 1 tbsp soy sauce
  • 2 skinless chicken breasts
  • 1 tsp flavourless oil
  • 300g egg noodles
  • 1 pak choi, quartered lengthways
  • 2 handfuls kale
  • a small bunch coriander, chopped
  • ½ red onion, very thinly sliced
  • 1 lime, juiced

Method

  • STEP 1

    Put the chicken stock into a large pan with ¾ of the ginger and red chilli, all of the garlic and the soy sauce, and bring to a boil. Cover and simmer gently for 15 minutes.

  • STEP 2

    Meanwhile, put the chicken breasts between two pieces of clingfilm and gently tap with a rolling pin until an even 1cm thickness. Season well and drizzle with a little oil. Heat a griddle pan over a medium-high heat and cook the chicken for 4-5 minutes on each side or until cooked through and charred. Rest for 5 minutes on a plate under foil, then slice.

  • STEP 3

    Add the noodles and pak choi to the broth, and simmer for 2 minutes, then add the kale and simmer for a further minute.

  • STEP 4

    Use tongs to divide the noodles and veg between 3 wide bowls. Ladle over the broth, divide the chicken and put on top with the remaining ginger and chilli, and sprinkle over the coriander, red onion and lime juice.

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