Easy Chicken Ramen Noodle Bowl

Easy Chicken Ramen Noodle Bowl

Easy Chicken Ramen Noodle Recipe

Easy Chicken Ramen Noodle Recipe

Today I’ll be serving up a big piping hot easy to prepare chicken ramen noodle bowl. Just like Monday’s venison cutlet recipe, today’s offering comes courtesy of Jamie Oliver’s website and Food Tube channel. So far this year I have been trying to get a much better balance between recipes which are quick and convenient for a weekday evening, tasty and also healthy.

In the run up to our wedding last year both Hana and I let what we cooked and ate at home slip a bit. We weren’t cooking from scratch as much as we used to and we were making choices which were more about convenience than what would be good for us.

The marinade for the eggs

The marinade for the eggs

We all go through times like this when we become much busier than usual and where we let our environment control us rather than vice-versa. Thankfully we are passed that point and since Christmas we have been able to get back on track with eating better and preparing more of our food from scratch.

For me part of getting back on track after the massive build up to the wedding followed by a wonderful honeymoon in Italy and Christmas, and all the wonderful foods that they brought, is getting back into trying new recipes and cooking dishes I’m familiar ordering when in a restaurant but have not tried cooking at home yet.

Chicken and the garnish vegetables

Chicken and the garnish vegetables

First up was Monday’s venison cutlets which are a cut of meat I haven’t prepared at home before. Today we are onto a dish I have had loads of time when I’ve been to Asian restaurants like Wagamama. Ramen noodles are a traditionally Japanese dish and with chain restaurants like Wagamama becoming pretty commonplace across the UK, ramen are something a lot of us will have had when eating out but not something which most of will cook at home.

Ramen noodles soup is not a dish I would usually think about preparing at home. As I’m not too familiar with cooking Japanese or Japanese inspired recipes I have been rather daunted by them and usually would end up choosing to cook something more familiar, Italian, French or Greek cuisine. But this ramen recipe is so dead simple that you can’t really go wrong.

Building the dish

Building the dish

Easy Chicken Ramen Noodle Bowl

  • Servings: 2
  • Difficulty: medium
  • Print


For the stock:

  • 1 litre Chicken stock
  • 500ml water
  • 10g ginger skin on
  • 2 cloves of garlic
  • 2 tbsp Soy sauce
  • 2 tbsp Worcester sauce
  • 2 tsp Chilli flakes
  • 1 tsp Five spice
  • 3 Star anise
  • 1 spring onion, cut into diagonal strips
  • ½ small carrot, cut into batons

For the garnish/ filler:

  • 250g straight to wok chunky udon noodles
  • Chicken cooked ½ roast chicken or 2-3 boiled chicken breasts, shredded.
  • 1 bunch Spring onion – crisped in water
  • 1 carrot cut into batons
  • A couple of handfuls of baby Spinach
  • Coriander

For the soy sauce egg and marinade:

  • 2 eggs
  • 1 Cup of water
  • 1 Cup of soy
  • ¼ cup teriyaki marinade
  • 2 cloves garlic crushed
  • 2 spring onions, cut into batons
  • ½ a carrot, cut into batons
  • Thumb ginger crushed skin on


  • Start with the soy sauce egg as the egg needs to marinade. The original recipe recommends two or more hours. I only marinaded our eggs for about 45 minutes and and they still had a good amount of flavour. 
  • Prepare all the ingredients as directed above. Pop all the egg marinade ingredients in a bowl. Meanwhile boil a pan of water and pop the eggs in to boil for 6 minutes. Take out and quickly cool them down in cold water. Carefully peel the shell off the eggs then pop them in the marinade and set aside.
  • Add the stock (I used vegetable stock) and water up to a simmer. Then add the garlic, ginger, soy and Worcester sauce with the spring onion, carrot and five spice. Simmer for 10 to 15 minutes without letting it boil. Add the noodles for the last two minutes of cooking.
  • Next layer the the garnish ingredients of the chicken, carrots, spring onions and baby spinach in a bowl Pour over the warmed stock. Take the eggs out of the marinade and cut in half. Top the soup with the eggs halves, two per bowl. Finish off with spring onion, coriander and finally chilli flakes.

When I cooked this I made a few substitutions basically halving the amount of soy sauce, using half a stock cube and slightly reducing the mirin. This was because I felt that if I used these ingredients in the amounts suggested it would come out much too salty for Hana and I. If you don’t mind a saltier dish then go for it with the quantities listed. Instead of using roast chicken or pre-bought cooked chicken I bought some chicken breasts and boiled them till cooked through then shredded them. I think this leaves the cooked chicken much juicier. It also means I can give Missie our little doggie

This is definitely something which I’d like to cook again. Next time it might be nice to have some larger bowls to serve it up in!

Russell BowesText and photos By Russell Bowes Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Instagram. Pin with me on Pintrest.


One response to “Easy Chicken Ramen Noodle Bowl

  1. Pingback: 30 Minute Meals – Black Bean Soup | russellskitchen·

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