This warming bowl of ramen is packed with colour, spice, and comfort. Featuring sliced chicken breast, creamy chilli-spiked broth, and crisp vegetables, it’s a nourishing dish that comes together quickly without compromising on flavour.
Ingredients
- 2 chicken breasts
- 2 packs ramen noodles (or 200g fresh egg noodles)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp miso paste
- 3 cups chicken stock
- ½ cup coconut milk
- 1 tsp chilli oil (plus extra to drizzle)
- 1 cup Chinese broccoli (gai lan), blanched
- ½ cup bean sprouts
- ½ cup edamame, cooked and shelled
- 2 spring onions, finely sliced
- Fresh coriander, to serve
- Black sesame seeds, to serve
- Salt, to taste
Method
- Season and pan-fry chicken breasts over medium heat until golden and cooked through. Set aside to rest, then slice thinly.
- In a saucepan, heat sesame oil. Add garlic and ginger, sauté until fragrant. Stir in soy sauce, miso paste, and chilli oil.
- Add chicken stock and coconut milk. Simmer gently for 5 minutes, then taste and season.
- Cook noodles according to packet instructions, then drain.
- Divide noodles between bowls. Pour over hot broth and top with sliced chicken.
- Arrange Chinese broccoli, bean sprouts, edamame, and spring onions around the bowl.
- Garnish with coriander, sesame seeds, and a generous drizzle of chilli oil.
