If you don’t like ramen there’s a very good chance you and I won’t get on, it’s that simple.
I love a good noodle broth but it’s only recently I thought I’d give one a go. I love the Wagamama version of this dish so when I came across a website run by a lady called Sharon Moh I was exceptionally happy to see that she put up her version of the recipe almost 2 years ago. You can find Sharon’s original recipe on her website here.
You will need the recipe for the Chilli Ramen Sauce that I posted earlier today for this one.
- 4 Trays of Noodles
- Olive oil
- 4 tbsp Chilli Ramen Sauce
- 8 x chicken thigh, skinned and de-boned
Chilli Chicken Marinade:
- 2 tbsp Korean chilli paste
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2L fresh chicken stock (home-made or store-bought)
- Chopped coriander
- Sliced spring onion
- Lime wedges
- 1 red onion, thinly sliced
- 2 red chillies, sliced
- 1 grated carrot
- Mushroom, sliced
Method of Preparation:
- Prepare the marinade, as usual I’ve replaced the Korean Chilli Paste with Thai Red Curry Paste
- Marinade the chicken and leave on the side for at least 2 hours beforehand
- Prepare your garnishes
- Boil up the chicken stock, I used 4 of Marco Pierre White’s, Knorr, Chicken Stock Pots
- Stir-fry grated carrots and mushroom (I used oyster mushrooms) together with salt and pepper to taste
- Pan-fry the Chilli Chicken, it took me about 4 minutes in a hot wok
- Prepare the noodles as per the manufacturer’s guidelines. I used Sharwoods medium egg noodles
- Put 1 tbsp of the Ramen Chilli Sauce in each bowl, followed by a portion of chicken stock and one portion of cooked noodles
- Arrange the garnishes and chilli chicken over the noodles
TIP: If you try and do steps 5, 6 and 7 together you may find you need 3 hands to keep stirring everything. Don’t worry about getting the carrots and mushroom ready a little early as you will be serving them in the hot broth.
Once you’ve got the chicken marinading and the garnishes prepared this should only take you about 15 to 20 minutes to get from pan to bowl. It’s a fabulously easy recipe to follow (you’ll notice I have changed a couple of things from the original to make things that little bit easier too) and it’s a fair bit cheaper than a trip to the restaurant. Brilliant, I love it and I’d love to hear your thoughts on this one too.