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


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating