Chilli Chicken Ramen

A rich chicken broth ramen packed with al dente vegetables, slurp-worthy noodles, fresh herbs and a salty umami flavour.

Key Details

  • Serves: 2-4
  • Prep time: 10 minutes
  • Cook time: 15-20 minutes
  • Difficulty: Easy

Ingredients

  • 1-litre chicken stock
  • 1/2 bunch coriander¬†
  • 1 red chilli
  • 1.5-inch ginger
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 120g mixed mushrooms (oyster, shitake, button)
  • 1 pak choi
  • 2 chicken breasts
  • 120g egg noodles

  • 1-litre chicken stock
  • 1/2 bunch coriander
  • 1 red chilli
  • 1.5-inch ginger
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 120g mixed mushrooms (oyster, shitake, button)
  • 1 pak choi
  • 2 chicken breasts
  • 120g egg noodles

Add your stock to a saucepan on medium-high heat with the stalks of your coriander (finely chopped), the chilli (chopped) and the ginger (grated).

Bring to the boil and add 400ml cold water. Slice up your chicken breasts and add to the stock, keeping the temperature the same and bringing it back to a boil. This will give your chicken the chance to poach. Once it reaches boiling, drop it down to a simmer and keep on the heat for 5-10 minutes (10-15 minutes if using an induction hob).

Add the soy sauce, fish sauce, mushrooms (torn), pak choi and noodles. Continue to cook for 2-3 minutes until the noodles and veg have softened.

Stir through the coriander leaves and serve.

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