Wagamama has a range of ramen bowls on their menu, they are rather frequently updated too, but one that has remained a constant for years and is my favourite is the Wagamama Chilli Chicken Ramen. It's a delicious spicy broth with noodles, sliced chicken breast, and some easy garnishes.
PrintWagamama Chilli Chicken Ramen
Spicy broth, crispy chicken, soba noodles and all the toppings, this is your sign to not order takeaway and make this Wagamama Chilli Chicken Ramen at home!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 1
- Category: Noodles
- Cuisine: Japanese
Ingredients
Units
Scale
Main ingredients:
- 1 chicken breasts, skin on if possible
- 200g soba noodles, ramen or egg noodles
- 50ml sriracha
- 50ml sweet chilli sauce
- 2 tsp malt vinegar
- 1 tsp paprika
For the broth
- 500ml chicken stock
- 2 tbsp cornflour
- 15g butter
- 1 tbsp fish sauce
For the garnish
- 40g beansprouts
- 2 x pakchoi, sliced in half lengthways
- 2 spring onions, finely sliced
- ½ red onion, very thinly sliced
- 1 chilli, finely sliced
- 1 lime
- 1 small handful of coriander
Instructions
- Preheat the oven to 200c. Season the chicken generously with Maldon salt and leave to sit for 5 mins. Place an oven proof frying pan over medium heat and add a little oil to the pan. Add the chicken skin side down and leave to cook for 5 minutes. Turn the chicken over and place into the oven for 10 minutes. Remove from the oven and allow to rest for 5 mins. (If using skinless chicken cook for 2 minutes skin side down, flip it over, and pop in the oven for 10 minutes. Allow to rest for 5 minutes before slicing).
- Whilst the chicken is cooking you can get on with your stock. Mix the cornflour with the butter to form a paste. Add in the fish sauce and stir. Heat 400ml of stock in a sauce pan and then add the a tablespoon the butter paste to make it lovely and rich.
- Mix together the sriracha, sweet chilli sauce, paprika + a dash of malt vinegar to make chilli katsu sauce. Once mixed add a little of this at a time to your broth and taste to see if it’s to your liking. Add more as you like. (Much easier to add more than it is to take away!
- Add the sliced pakchoi and bean spouts and cook for a few minutes until al dente.
- Cook the noodles according to the packaging instructions, drain and then place in your serving bowl. Pour the broth over the top, add then top with red onion, spring onion, coriander, chilli, sliced chicken + a wedge of lime.
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