I adore noodles. Something about slurping your way through a big bowl of them which is just so satisfying – it the UK it is seen as rude to slurp, however in Japan its seen as you appreciating your noodles (I think I read that in Wagamamas one time?!). And boy do I appreciate my noodles. So much so that when I went through treatment for cancer last year my amazing school friends set up a ‘Noodle Support Group’ where they would message me silly things, send me parcels (almost always with noodles in) to keep me smiling. I feel very lucky to have such incredible friends, who share my love of all things noodle!
So I thought it high time I posted a noodle based recipe, in their honour! This chicken ramen is one of my favourite dishes, its comforting, nourishing and delicious. It is loosely based on the Wagamama Ramen, the chicken marinade I must confess is one I just threw together and liked!
Making up the stock does mean it takes a little longer to make but it is really worth it – the stock makes the soup. I’ve made quick noodle soups before using just a stock cube when in a rush and they have never been that great. The stock only takes about 30mins, and is really worth it.
This is the kind of dish you can use up odd leftover vegetables from the fridge, a few spring onions, half a pepper, the end of a bag of spinach etc. I also always make sure I have a bag of edamame beans (soy beans) in my freezer, they are perfect for adding a handful of to dishes like this. You could also use mushrooms, bamboo shoots, peas, bok choi, thinly sliced carrot, green beans – just try to get a mixture of textures, and a good splash of colour (peppers are perfect for this).
You can get the chicken cooking in the oven whilst the stock simmers away on the hob, as the last few ingredients for this recipe come together quickly at the end. I used ramen noodles I found in an oriental supermarket, but if you can’t get hold of any then fine or thin egg noodles would also work well.
If you loved this, check out my Garlicky Lime Coriander Crevettes
- 1 Chicken Stock Cube
- Half a Leek, roughly sliced
- Half a Carrot, roughly chopped
- 1 Inch fresh ginger, thinly sliced
- ¼ teaspoon of Chilli Flakes
- 2 - 3 Chicken Drumsticks or Wings
- 2 Chicken Breast
- 2 Portions of Ramen Noodles
- 1 Tablespoon of Soy Sauce
- 1 Heaped Teaspoon of Tom Yum Paste
- 1 Teaspoon of Grated Ginger
- 1 Teaspoon of crushed garlic/garlic puree
- 1 Pepper, roughly sliced
- Handful of Spinach
- Handful of Edamame Beans
- 3 - 4 Spring Onions, sliced into inch long sections
- Handful of Mini Sweetcorn sliced in half
- In a medium saucepan, add your chopped leek, carrot, chilli flakes, sliced fresh ginger and chicken drumsticks (or wings). Cover with 500ml chicken stock and bring to a simmer. Cover and leave simmering for 30 - 40 minutes.
- Preheat your oven to 190'C.
- Mix together the tom yum paste, grated ginger, garlic puree and a tablespoon of soy sauce. Place your chicken breasts in an ovenproof dish and coat with the marinade. Place in the centre of the oven and cook for 30 mins (lower the temperature and cover with foil if the chicken is going brown to quickly).
- Cook your ramen noodles according to the packet instructions, drain, rinse with cold water and set aside.
- Once your stock has been simmering away for at least 30mins, place a sieve over a large bowl and strain. Discard the carrots, leeks and chicken and put the stock to one side.
- Set a large saucepan over a medium heat and add a teaspoon of oil, and add the crunchy vegetables (peppers, baby sweetcorn) and soften for a few minutes.
- Then add a good splash of the chicken stock, along with the softer vegetables. Cover and steam them for a few minutes.
- Add the rest of the stock to the pan along with the edamame beans/peas and ramen noodles.
- Heat through until the edamame beans are hot.
- Take the chicken from the oven and slice into sections.
- Place the vegetables and noodles into two bowls and top each bowl with a sliced chicken breast.
- Garnish with chili flakes or oil, and serve with a little soy sauce.