Easy Wagamama Chicken Ramen

This simple homemade ramen brings the lively flavors of your favorite Wagamama bowl straight to your own kitchen. It is the dish I turn to when I need something warming and fast on a cool evening or when I want to impress without much fuss. With a rich, zesty broth and fresh toppings, this recipe is easy enough for busy weeknights but feels special enough for a treat.

I first tried recreating this ramen after a trip to London and it was an instant winner. Now it is a regular weeknight favorite and friends always ask for the recipe.

Ingredients

• Chicken breast: Gives tender protein and soaks up the broth flavor well. Choose fresh and plump cuts for juiciness
• Garlic and fresh ginger: Bring zing and depth. Look for firm glossy garlic bulbs and plump smooth ginger
• Pak choi: Adds a mild crunch and beautiful color. The leaves should be crisp and the whites moist
• Fresh ramen or egg noodles: Provide the chewy base. Opt for noodles that look plump and springy in the pack
• Sriracha: Supplies gentle heat. Use your favorite brand for spiciness you love
• Light soy sauce: Gives that umami boost. The lighter color keeps the broth clear
• Sesame oil: Offers a nutty finish. Choose toasted versions for a deeper aroma
• Sugar: Balances spice and salt. Go for natural cane sugar if possible
• Chicken stock cube: Forms the core flavor. Choose a low sodium cube if desired
• Boiling water: Dissolves flavors and creates broth heat
• Red onion: Gives color and bite. Look for crisp firm onions
• Lime wedge: Brightens every spoonful. The juiciest limes will be heavy for their size
• Coriander and red chillies: Add fresh herbal heat. Pick fresh fragrant coriander and glossy chillies

Step-by-Step Instructions

Sear the Chicken:

Place a non stick frying pan on medium heat. Add a drizzle of oil then lay down the chicken breast. Sear each side for about five minutes until golden. This step creates both flavor and a tender texture

Sauté the Aromatics and Pak Choi:

Add minced garlic ginger and sliced pak choi to the pan. Put a lid on and let it cook for a few minutes until the pak choi is just crisp tender. Pour in a splash of water to help the pak choi steam then turn off the heat and keep covered to let flavors meld

Prep the Garnishes:

Thinly slice red onion chop coriander slice red chillies and cut lime wedges. Have everything ready for quick assembly at the end

Cook the Noodles:

Prepare fresh noodles according to package instructions usually two or three minutes in boiling water. Drain them well so they do not dilute your broth

Mix the Broth:

In your largest soup bowl blend sriracha soy sauce sesame oil sugar and the chicken stock cube. Pour over boiling water up to about an inch from the rim. Whisk it all together taste and adjust seasoning if you want more salt or spice

Slice Chicken and Finish Prep:

Cut the rested chicken breast into slices. Ready your cooked pak choi and garnishes

Assemble and Serve:

Place drained noodles in the prepared broth. Add sliced chicken and pak choi neatly on top. Scatter over red onion coriander red chillies and spring onion. Finish with a lime wedge for squeezing over just before eating

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I especially love how the fresh ginger adds real warmth to every bite and there is a vivid family memory of us slurping ramen together after running in from a rainstorm. The ginger sizzle lit us up inside

Storage Tips

Ramen tastes best just after making but leftovers hold up nicely. Store the broth and noodles separately in airtight containers in your fridge for up to two days. Reheat broth gently before adding noodles so they remain firm. Fresh toppings like coriander and onion should be added just before serving for their snap and aroma

Ingredient Substitutions

No pak choi Use tender spinach or even shredded savoy cabbage in a pinch. If you want to keep it vegetarian swap chicken for tofu and use vegetable stock. Have no sriracha Try a squirt of your favorite hot sauce or even a pinch of chili flakes. Adjust the soy sauce level to taste if your broth cube is very salty

Serving Suggestions

This ramen loves a side of crispy gyoza or steamed edamame. For a heartier meal top with a jammy boiled egg or a sprinkle of toasted sesame seeds. For family style dining set out all garnishes and let everyone build their own bowl at the table

Cultural and Historical Context

Ramen is a Japanese classic but the version here is inspired by the iconic Wagamama restaurant which gave ramen a modern spin. The restaurant first opened in London in the nineteen nineties and helped make noodle bowls an everyday treat around the world. The combination of spiced broth fresh veg and silky noodles feels comforting yet bright

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Homemade ramen is a cozy treat whether for easy dinners or sharing with friends. Enjoy the fresh zingy flavors and the simple pleasure of a steaming bowl at home

Frequently Asked Questions

→ How can I make the broth more flavorful?

Enhance depth by simmering the chicken in the broth for a few minutes, or double the ginger and garlic for extra punch.

→ Can I use pre-cooked noodles?

Yes, pre-cooked ramen or egg noodles work well. Simply warm them briefly before adding to the bowl.

→ What are alternative veggies to pak choi?

Try spinach, kale, or napa cabbage as flexible substitutes for pak choi in your noodle bowl.

→ Is this dish spicy?

The sriracha adds moderate heat, but you can adjust the level with less or more according to your taste.

→ Can it be made vegetarian?

Use vegetable stock and swap the chicken for tofu or mushrooms for a satisfying vegetarian noodle bowl.