Easy Wagamama Chicken Ramen (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 chicken breast
02 -
2 garlic cloves, minced
03 -
12 mm piece fresh ginger, minced
04 -
2 pak choi, halved lengthwise
05 -
200 g fresh ramen or egg noodles
→ Broth
06 -
1 tablespoon sriracha sauce
07 -
1 tablespoon light soy sauce
08 -
0.5 tablespoon sesame oil (optional)
09 -
0.5 tablespoon sugar
10 -
1 chicken stock cube (10 g)
11 -
300 ml boiling water
→ Garnish
12 -
0.25 red onion, finely sliced
13 -
1 lime wedge
14 -
Fresh coriander, roughly chopped
15 -
Fresh red chillies, finely sliced
# Instructions:
01 -
Heat a non-stick frying pan over medium heat and add a drizzle of oil. Place the chicken breast in the pan and cook for 5 minutes on each side until golden.
02 -
Add minced garlic, ginger, and halved pak choi to the pan. Cover with a lid and cook for a few minutes, adding a splash of water to steam the pak choi until just tender. Remove from heat and keep covered.
03 -
Slice the red onion and red chillies. Chop the coriander and slice a lime into wedges.
04 -
Cook the fresh ramen or egg noodles as per package instructions. Drain and set aside.
05 -
In a serving bowl, combine sriracha, soy sauce, sesame oil (if using), sugar, and chicken stock cube. Pour in 300 ml boiling water, stirring to dissolve the stock and blend flavors. Adjust seasoning to taste.
06 -
Slice the cooked chicken. Add noodles to the broth, then top with chicken slices and pak choi. Garnish with red onion, coriander, red chillies, and a lime wedge.
# Notes:
01 -
For extra depth, marinate the chicken with a touch of soy sauce before cooking.