Chicken Ramen

Chicken Ramen


30 Minutes








Making this recipe


For the ramen:
4 spring onions, finely chopped
2 eggs, medium hard-boiled and peeled
250g ramen noodles
800ml chicken stock
3 garlic cloves, finely diced
4 tbsp soy sauce
1 small piece of fresh ginger, sliced
1 tsp chilli powder (or more if you like it spicy)
1 sheet seaweed/nori, cut into strips
2 tsp Shichimi Togarashi (or more to taste)

For the chicken:
140g chicken breast, sliced
½ tsp chilli powder
½ tsp salt
½ tsp pepper
A dash of sesame seed oil

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A wonderful and fragrant chicken ramen for you to try…

Step 1:

In a large saucepan, mix together the chicken stock, garlic, soy sauce, ginger and chilli powder. Bring to a boil and reduce to a simmer for 5 minutes.

 Step 2:

Cook the ramen noodles following the instructions on the packet (usually 2-3 minutes), then drain and set aside.

 Step 3:

In a pan, heat a dash of sesame seed oil on a low flame. Add the chicken, chilli powder, salt and pepper. Cook until the chicken has just started to brown. Set aside.

 Step 4:

Divide the noodles between 2 bowls along with the chicken, hard-boiled eggs, spring onions and seaweed, placing them on top of the noodles.

 Step 5:

Remove the pieces of garlic from the stock. Divide the stock between the bowls.

 Step 6:

Take the Shichimi Togarashi and sprinkle over each bowl. Add more if you like it spicier.