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Wagamama Ramen Recipe

You can’t beat an exemplary light and new bowl of soothing ramen – chicken noodle soup with a kick. Adjusted from Wagamama’s cookbook feed your spirit (Kyle Books).


•             1 huge British chicken bosom filet

•             1 chicken stock solid shape

•             ½ lime

•             10g coriander

•             1 red onion

•             1 spring onion

•             15ml soy sauce

•             24ml Sriracha hot stew sauce

•             1 red bean stew

•             15g new root ginger

•             130g medium egg noodles

Discretionary additional items:

•             Pea shoots

•             Menma

•             Pak choi

•             Bean sprouts

•             Kimchee

•             Bubbled egg, stripped and split

•             Wakame or nori

Stage 1

  • Preheat the broiler to 220c (200c fan) and heat up a pot.
  • Strip (scratch the skin off with a teaspoon) and finely grind the ginger, then, at that point, join it in a bowl with the soy sauce – this is your ginger soy marinade.
  • Place your hand level onto the chicken bosom and cut in half as though you were cutting a burger bun, so you are left with 2 more slender pieces.

Stage 2

  • Add the cut chicken to the ginger soy marinade and give everything a decent mistake.
  • Add the chicken to a baking paper-lined baking plate and put the plate in the stove for 12-15 minutes or until cooked through (no pink meat).

Stage 3

In the interim, strip and cut the red onion as finely as possible. Cut the red stew finely.

Tip: De-seed them on the off chance that you can’t deal with the intensity!

Stage 4

Trim, then, at that point, cut the spring onion finely. Cut ½ lime into wedges. Pick the coriander leaves from the stalks.

Stage 5

  • Disintegrate the chicken stock shape and Sriracha hot stew sauce in 500ml bubbled water – this is your hot ramen base.
  • Add the fiery ramen base to a pot over an exceptionally low intensity and cook for 5-6 minutes or until warmed through. Re-heat up a pot.

Stage 6

Add the medium egg noodles to a different pot and cover them with bubbled water until completely lowered. Bring to the bubble over a high intensity and cook for 5-6 minutes or until cooked with a slight nibble. Once finished, channel and put away.

Stage 7

Once cooked, eliminate the cooked chicken from the stove and cut it finely.

Stage 8

  • Add the depleted noodles to profound dishes and pour over the fiery ramen base.
  • Orchestrate the cut chicken on top and embellishment with the cut red stew (can’t deal with the intensity? Chill out!), a modest bunch of cut red onion, spring onion, coriander leaves (and any additional items) and a wedge of lime. Serve right away and partake in your own personal wagamama ramen!
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