210g(which is 3 x 70g/2.5oz) packets of instant noodles noodles only, discard the flavour packets
Toppings:
5spring onionsscallions chopped
4hard-boiled eggssliced in half (buy ready-cooked hard boiled eggs, or see notes for boiling yourself)
1carrotpeeled and sliced into thin strips
1tspblack and white sesame seeds
2tspchilli oil or chilli pastesuch as sambel oelek – optional
Instructions
Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.
1 tsp sesame oil, 2 tbsp unsalted butter
Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.
4 cloves minced garlic, 2 tsp minced ginger
Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
1.4 litres (approx. 6 cups) chicken stock, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1-2 tbsp sriracha hot sauce, 1 tbsp Chinese rice wine or sherry, 1 tbsp light brown sugar, 1/4 tsp white pepper
Stir together, then add in the cooked shredded chicken breast.
3 cooked chicken breasts
Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.
210 g (which is 3 x 70g/2.5oz) packets of instant noodles
Use a set of tongs to divide the noodles between four bowls.
Ladle over the sauce and add the pieces of chicken.
Top each bowl with springs onions, 2 pieces of egg and strips of carrot.
5 spring onions, 4 hard-boiled eggs, 1 carrot
Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.
1 tsp black and white sesame seeds, 2 tsp chilli oil or chilli paste
Video
Notes
A note on saltStock cubes plus soy sauce means there’s a good amount of salt in there – which is needed for a great ramen. You can replace with low-sodium stock and soy sauce if you prefer.Make aheadMake a batch of the broth ahead (without the noodles and chicken). Then you can cool and refrigerate for up to two days. Reheat in the pan until boiling, then continue on with the recipe, adding the chicken and noodles.You can freeze portions of the broth (without the chicken, noodles or toppings), so you can whip up an EVEN QUICKER ramen whenever you like.Just defrost the broth in the refrigerator overnight, then reheat in a pan until boiling before continuing with the rest of the recipe.Ingredient swapsSwap out the instant noodles for dried, fresh or frozen ramen noodles (frozen Yutaka Ramen Noodles are great).Rice noodles or soba noodles Are good too. Medium egg noodles aren't bad at a push. They have more of a rich egg taste.How to scale up and scale down this recipeYou can double or half the quantities, sticking to the same ratios and cooking time. If you're just making for two, use one pack of noodles for a lighter meal or two packs for more filling ramen.Nutritional information is per serving - including the toppings.