Speedy Spicy Chicken Ramen | Modern Mummy

Monday, 26 October 2015

Speedy Spicy Chicken Ramen

Last week I watched The Ramen Girl on Netflix. I hadn't heard of it before but I was sold because it had Brittany Murphy in it (I LOVE Brittany Murphy), it was set in Japan and the storyline was based around food.

It was a good movie - not Oscar worthy - but an easy to watch, feel good film for sure. Apart from feeling all swoony and lovey dovey when it finished, I felt pretty inspired to cook ramen. So cook ramen I did!

Earlier in the month Tesco had invited me to be a part of their #CelebrateTheNations campaign. They challenged me to create a fusion dish inspired by the twenty nations taking part in the Rugby World Cup. I took a slightly different path and decided to prepare a Western version of ramen - so a Japanese meal, cooked the British way.

The whole process of cooking authentic ramen is about putting your heart and soul into the broth; taking your time over it to ensure that it is just perfect. Ramen Masters across the globe will recoil in horror when they read about my western short cuts (I'M SORRY!) but as it happens, it turns out that this speedy ramen recipe is actually pretty darn tasty!

3x cooked chicken thighs, sliced
1x large red onion, sliced
1x clove garlic, crushed
1x fresh red chilli, chopped (and deseeded if preferred)
Tesco Ramen paste (to taste - I used 2x tsp)
Sesame oil
1x carrot cut into ribbons
Soba noodles
1.5 pints of homemade chicken stock*
Handful bean sprouts
Handful spinach
1x boiled egg (cooked for six minutes - and yes I know this is supposed to be a marinated egg, but speed is of the essence here and plain worked equally well)
3x spring onions to garnish

*Pfffffft, yeah right. I used two Knorr chicken stock pots. Hey, if they're good enough for Marco Pierre White, they're good enough for me!

What to do.
Heat the sesame oil in a wok and add the chicken, onion, garlic, chilli and ramen paste. Ensure the chicken is coated in the mix.
Add the carrot ribbons and half of the stock.
Bring a pan of water to the boil and cook the ramen noodles as per packet instructions (usually around five minutes).
With three minutes left to go, add the bean sprouts and spinach to the chicken and top up the stock.
Place the noodles in the bottom of a bowl, add the chicken and egg, and ladle the broth over the top. Garnish with the spring onions.


This dish was prepared as part of Tesco's #CelebrateTheNations campaign and they very kindly paid for the ingredients used to make it.

If my recipe has inspired you, why don't you also take a look at Phil Vickery's video below, showing how to make pork stew topped with coconut and parmesan polenta and served with tangy salsa. Yum!



1 comment

  1. Looks delicious, lovely for cold weather. Love the video.


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