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Simple chicken ramen

This chicken ramen recipe is incredibly simple but bound to impress. The addition of miso helps to give the broth a deep umami flavour and the sriracha-marinated chicken packs a delicious punch. This recipe is a favourite at the Academy and the team love cooking it for lunch!

Watch Chef Bea make this on Instagram

Print recipe
Serves 2

Serves 2

Gluten-free

Gluten-free

Dairy-free

Dairy-free

Ingredients

For the broth:

  • 5-6cm piece of ginger, sliced
  • 2 spring onions, sliced
  • 3 garlic cloves, peeled (whole)
  • 1 carrot, halved and roughly sliced
  • 600ml good quality chicken stock
  • 1½ tsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sriracha

For the toppings:

  • 3 chicken thighs, skinned and boned
  • 2 tbsp sriracha
  • 1 egg
  • 1 tsp sesame oil
  • 1 pak choi, halved lengthways
  • 1 lime, halved
  • 200g cooked rice noodles
  • ½ carrot, finely sliced into batons
  • 1 spring onion, finely sliced
  • 1 red chilli, finely sliced
  • Few sprigs of coriander
  • 1 tsp black sesame seeds
  • Pinch of chilli powder (optional)

Cooking instructions

  • Add all the broth ingredients to a large saucepan over a medium heat and leave to simmer for at least 30 minutes or up to 1 hour, stirring occasionally. The longer it cooks, the deeper the flavour will be.
  • Meanwhile, toss the chicken thighs with the sriracha and set aside to marinate for 15-20 minutes.
  • Place the egg in a small saucepan filled with cold water. Place over a medium heat. As soon as you start to see bubbles and the water starts to boil, set a timer for 6 minutes.
  • Remove the egg and place quickly in a bowl of cold or iced water to stop it cooking. Once cool, carefully crack and peel off the shell.
  • Add the sesame oil to a frying pan over a high heat then add the pak choi halves. Let these colour underneath before turning over and frying until browned on all sides. 
  • Add the sriracha chicken to the hot pan and cook for 4-6 minutes on each side, or until deep golden all over and fully cooked with no pink remaining.
  • Put the lime halves, cut side down in the hot pan and char lightly for 30 seconds - 1 minute.
  • If not already cooked, cook the rice noodles according to pack instructions and drain.
  • To serve, strain the broth to remove the flavourings.
  • Divide the noodles between two bowls then pour or ladle over the hot broth. Top with the sliced chicken thighs, half an egg, the pak choi and charred lime.
  • Finish with a sprinkle of sliced crunchy carrot, spring onions, chilli and coriander, plus sesame seeds and a pinch of chilli powder, if you like! 

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