Chilli and Chicken Ramen


I have been eating a lot of soup recently to try and keep the pounds off but quite frankly – ITS BORING!! It doesn’t even feel like eating so I had a think about how I could make it more interested and remembered a Ramen I had once at Wagamama. I looked at a few recipes but they were quite conflicting so I took the basics and decided to wing it… I was really happy with the result.
Take out the chicken or substitute for Tofu and this is also suitable for vegans ( depending on what type of noodles you use) and vegetarians.

I may have to buy myself the nice ramen bowls I have been eyeing up now.

Takes 30 mins
Served 2 as a main meal with a bit spare

Ramen Noodles – I used these – Noodles but you can use any you like really.
Nanami Togarashi – Japanese seasoning ( Don’t be put off though as you can make one without this if you can’t get it)
1 small red chilli sliced 
1 large handful beansprouts
3 tsp Mirin
3 tbsp Soy Sauce
1 tsp Sesame oil
1 garlic clove crushed
1 inch of ginger -chopped fine
5 large mushrooms sliced ( preferably shitake but I didn’t have any)
2 Chicken breasts
4 Spring onions – The white part cut into chunks and the green bit chopped and reserved for garnish
5 Radishes finely sliced
1/4 Chinese lettuce or 1 pak choy shredded

1.5 litres water and 1 veg stockpot

First of all marinade the chicken breasts in 1 tbsp mirin, 1 tbsp soy sauce and 1 tbsp Nanami seasoning. Leave for about 10 minutes while you prepare the soup.

Put the ginger, garlic, chilli, white bit of the spring onion, water, veg stock, 2 tsp mirin, 2 tsp soy sauce and sliced mushrooms in a large saucepan and simmer for 30 mins. Keep tasting it and if it needs more flavour add soy sauce or more stock cube. Be careful about using salt of you are using soy sauce as it is salty enough.

Griddle the chicken on both sides and then finish in the oven for around 10 mins until cooked through then leave to rest.

Prepare the Chinese lettuce and beansprouts and simmer your noodles in a pan of boiling water if using dried noodles.

Slice your chicken into 2 cm thin slices

When soft add the noodles and the rest of the veg to the stock, cook for a few minutes until the lettuce has softened then pour in a bowl and top with the chicken and green spring onion.

Use Nanai Togarashi  on the side as a seasoning (this is what they have on the table in wagamama) and drizzle with a bit of chilli oil if you want some extra heat.



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