easy chilli chicken ramen recipe
Chilli Chicken Ramen
Total Time
45 mins

This homemade chilli chicken ramen is perfect for winter. The chicken broth is infused with chilli, ginger, garlic, mirin and miso, and is served alongside easy soy marinated eggs, pak choi, and a baked chicken breast.

Course: Main Course
Cuisine: Japanese
Servings: 2 people
Author: Katy English
  • 1 tbsp ginger (fresh or frozen)
  • 3 cloves garlic
  • 1 small red chilli
  • 1 tbsp oil (vegetable or sesame)
  • 500 ml chicken stock
  • 2 tbsp mirin
  • 2 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 2 nest medium dry egg noodles
  • 2 chicken breasts
  • 2 tsp chilli flakes
  • 2 tsp ground ginger
  • 1 tbsp oil (vegetable or sesame)
  • salt and pepper
FOR THE EGGS ("Japaneasy" recipe by Tim Anderson)
  • 2 eggs
  • 150 ml light soy sauce
  • 50 ml mirin
  • 2 pak choi roots
  • 2 tbsp sesame seeds
  • 2 spring onions
  1. Put a pan of water on a high heat to boil. When it's bubbling, add the eggs. Set a timer for 7 minutes. Meanwhile, pour the soy sauce and mirin into a clean and empty jam jar or small bowl. Stir or shake, so it's all mixed.

  2. When the eggs are done, scoop them out of the pan with a spoon, and pop them into a bowl of cold water.

  3. Once the eggs are cool enough to handle, peel them, and add them to the marinade. Let them steep for at least 20 minutes.

  1. Turn the oven to 180 degrees Celcius (on a fan-assisted oven). Line a baking tray with greaseproof paper or tin foil, and lay out your chicken breasts side by side.

  2. Sprinkle 1 tsp of ground ginger and 1 tsp chilli flakes over each of the chicken breasts, then add a sprinkle of salt and some cracked black pepper. Drizzle with the oil, and pop them in the hot oven to bake for 30-35 minutes.

  1. Peel and crush the garlic cloves. Slice the chilli in half, deseed it, and chop it into small pieces.

  2. Drizzle 1 tbsp oil in a deep pan, and pop it on a medium-high heat. Once it's hot, add the ginger, garlic and chilli to the oil, and fry for 2 minutes, stirring so it doesn't burn.

  3. Pour in the chicken stock, soy sauce, fish sauce and mirin. Stir and bring to the boil, then reduce the heat and let it simmer for 20 minutes - to infuse the flavours.

  1. Slice off the dirty root end of the pak choi, and separate the individual stems. Wash it all, and shake off any excess water. Then use a sharp knife to slice through the middle of the thick bottom part of each stem (this is so it all cooks evenly). 

  2. Pop the ramen noodles and pak choi into the broth, and cook for 5 minutes until al dente. Once cooked, use tongs or a spoon to remove the noodles and pak choi - place them in the soup bowls for serving.

  3. Whisk the miso into the remaining broth, until dissolved. Pour the broth into the bowl, over the noodles.

  4. Slice the chicken diagonally, and place on side of the bowl. Remove the eggs from the marinade, slice them in half, and place next to the chicken. 

  5. Chop off the roots and top of the floppy leaves on the spring onions. Use a sharp knife to score a line down the middle, and peel off any old, rubbery layers. Then slice the remaining onion diagonally. Pile it next to the other toppings.

  6. Finish with a sprinkle of sesame seeds, and serve immediately.