If you have been a fan of Desert Island Dishes for a while, you will know I love Asian food. I am also not ashamed to admit I am a big fan of Wagamama - despite the fact that some people can be a bit snobby about chain restaurants (to be fair, there are some rather grim ones out there - naming no names!). However, I think Wagamama has some really tasty dishes… including their delicious Chilli Chicken Ramen. I am clearly not alone in this opinion as, despite the fact their menu is frequently updated with exciting new ramen bowls, my favourite Chilli Chicken Ramen has stood the test of time. I love this dish so much that I decided to create my own version… Imagine a delicious spicy broth with noodles, sliced chicken breast, and some easy garnishes.
One of the things I love about this Wagamama Chilli Chicken Ramen is that, just like my Wagamama Pad Thai, it is just so versatile. You can add all sorts of veggies that are hiding in your fridge and still end up with a utterly delicious meal. You can also use whatever noodles you have in your cupboard - I love the nutty flavour of soba noodles, but egg noodles are also delicious. I know people think ramen bowls can be complicated, but I promise you this is such an easy recipe and only takes 15 minutes prep. It is my go-to when I want something nourishing to warm the soul. I know you are going to love it as much as I do!
Why you will love this Wagamama Chilli Chicken Ramen:
- It is the perfect meal for one if you find yourself in need of a solo supper.
- It is a simple and nourishing meal that needs just 15 minutes prep.
- It is full of delicious flavours and textures - salty soy sauce, spicy chilli, zesty citrus and crunchy bean sprouts and nutty soba noodles.
- It is super flexible so you can use whatever veggies you have left in your fridge.
- You can get creative with different garnishes like crunchy nuts and crispy onions to really make it your own.
- It is much cheaper to make your own ‘fakeaway’ so you can save yourself a small fortune on eating out or ordering from Deliveroo and enjoy a restaurant-standard dish in the comfort of your own home.
You will need the following ingredients:
Chicken breast - I like to use outdoor reared free-range chicken breasts. Skin-on is best for this Chilli Chicken Ramen.
Soba noodles - these Japanese buckwheat noodles have the most delicious nutty flavour that works so well in this recipe.
Extra vegetables - feel free to add more veggies to this Chilli Chicken Ramen; edamame beans, mushrooms, sweetcorn, thinly sliced peppers and/or carrots and tenderstem broccoli would all work well.
Sriracha sauce - this adds a spicy, tangy flavour which brings the ramen to life. You can add more or less depending on how fiery you want this to be.
Sweet chilli sauce - this brings a sweet, garlicky flavour with a hint of chill to the dish.
Malt vinegar - this adds acidity to help balance out the other flavours in the sauce.
Smoked paprika - this adds a subtle smoky flavour to the broth which is just so good.
Chicken stock - opt for a good quality fresh chicken stock if you can.
Cornflour - this is perfect for thickening sauces.
Butter - opt for unsalted so you can control the salt levels in this dish,
Fish sauce - a splash of fish sauce brings a deep umami flavour to this Chilli Chicken Ramen. I also love adding it to other noodle and rice dishes.
Bean sprouts - opt for fresh bean sprouts rather than the canned variety. They have a delicate flavour with a hint of nuttiness.
Pak choi - also known as bok choy, this is so delicious in all sorts of Asian recipes.
Spring onions - these add to the subtle onion flavour and are perfect for garnishing as they can be served raw.
Red onion - red onion has a milder flavour than white onions and is perfect for adding to stir-fried dishes.
Chilli - I have kept this fairly mild by deseeding the chilli. You can always adjust the heat according to preference - or use dried chilli flakes if you can’t get hold of fresh.
Lime - this adds a tart, zesty flavour to this delicious ramen.
Coriander - this adds a wonderfully fresh flavour to finish off this Chilli Chicken Ramen.
See recipe card for the exact recipe with a full list of ingredients and measurements
Substitutions and Variations:
- Chicken - obviously this is my version of Wagamam’s Chilli Chicken Ramen, but you could use other proteins like prawns, pork or beef - just adjust your cooking method accordingly.
- Soba noodles - you can swap for all sorts of noodles, ramen or egg noodles both work really well too.
- Egg - lots of ramen recipes include egg (often called Ajitsuke Tamago) as a topping. I like to boil them so they are still a bit jammy. Honestly, it just tastes so good.
- Malt vinegar - swap for apple cider vinegar or lemon juice if that is what you have to hand.
- Crispy onions - add a sprinkling on top for the most delicious crispy, crunchy onion flavour and texture.
- Nori - sprinkle over a crumbled sheet of nori seaweed for an extra umami hit.
- Crushed nuts - scatter over roughly chopped toasted cashews or peanuts for added crunch.
- Lime - swap for lemon for zestiness, if wished.
- Coriander - coriander-haters, don’t panic! You can simply leave it out if you aren’t a fan.
Here’s how to make this easy Wagamama Chilli Chicken Ramen
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Season the chicken generously with Maldon salt and leave to sit for 5 minutes.
Add a little oil to an oven-proof frying pan and set over a medium heat. Once hot, add the chicken skin-side down and leave to cook for 5 minutes. Turn the chicken over and pop in the oven for 10 minutes - or until cooked through and no pink remains inside.
TWO: Meanwhile, prepare your stock: mix together the butter and cornflour to form a paste. Stir in the fish sauce.
THREE: Heat 400 ml of the stock in a medium-sized saucepan over a gentle heat and add 1 tablespoon of the butter-cornflour paste to make it lovely and rich.
FOUR: Next, make the chilli katsu sauce: mix together the sriracha, sweet chilli sauce, paprika and malt vinegar until combined. Add a little to your broth and taste. Gradually add a little more until you are happy with the flavour - remember to go slow and steady, you can always add but you can’t take away!
FIVE: Meanwhile, cook the noodles according to packet instructions. Drain well and place in a bowl. Pour the broth over the top.
SIX: Top with the red onion, spring onion, coriander and chilli. Slice the rested chicken and gently place on top. Garnish with a wedge of lime and serve.
Cooking Tips
- Prep your ingredients: I always recommend prepping all your veggies first (what we called ‘mise en place’ when I was training) when making dishes, like this Chilli Chicken Ramen, that cook quickly. It means you don’t have to worry about overcooking anything.
- Start with the chicken: starting with the chicken allows it to rest whilst you prepare the broth and noodles - this helps give it the most succulent texture.
- Taste as you go: taste, taste and TASTE again! A good recipe relies on the perfect balance of flavours so keep tasting to make sure you are happy with the sweetness, saltiness, acidity and heat. You can easily adjust as you go!
- Be flexible: use this recipe as a guide. I have deseeded the chilli so this isn’t too fiery (you can easily add a sprinkling of chilli flakes at the end). However, if you know you like a spicier dish, you can leave the chillies in.
Frequently Asked Questions
The most delicious Japanese noodle soup! There are lots of different variations, but ramens normally consists of a flavoursome, umami-rich broth, noodles, protein, veggies and toppings. In Japan, it is seen as ‘fast food’ and sold by street vendors and in lots of smaller restaurants. If you ever go to Japan, it is a must-try.
Wagamama uses ramen noodles in their Chilli Chicken Ramen. They have a very soft and bouncy texture which works really well. I have used soba noodles here because I think they are rather underrated and bring the most gorgeous nutty flavour. You could use pretty much any noodle you like (even if traditionalists wouldn’t agree!)… egg and udon noodles would both be delicious.
Other recipes you may enjoy:
If you like the sound of this Wagamama Chilli Chicken Ramen, you will love my Wagamama Pad Thai - it is fast, fresh and full of vibrant flavours, the perfect fakeaway! I have so many other quick and easy noodle recipes to try, like my Cold Noodle Salad with Easy Peanut Dressing, it is my go-to on a hot day when you want something light and refreshing. However, if you are looking for a winter warmer, my Japanese Braised Sticky Pork Belly Noodles is the recipe for you - it does take a little longer to cook but it will make your house smell absolutely incredible (I promise, it is the oven that is doing the hard work!).
My Spicy Scissor Cut Noodles with Chilli Oil and Pak Choi is another must-try if you have slightly longer to prepare supper. It is still ridiculously simple, you just need to factor in 30 minutes to let the dough rest. If you need something super speedy, you simply must give my Korean Spicy Ramen Noodles a go - honestly, they are just so good.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
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
- Method: Stove Top
- Cuisine: Japanese
Ingredients
For the chicken:
- 1 chicken breasts, skin-on if possible
- Salt flakes
- For the broth:
- 15g butter
- 2 tbsp cornflour
- 1 tbsp fish sauce
- 500ml chicken stock
For the chilli katsu sauce:
- 50ml sriracha sauce
- 50ml sweet chilli sauce
- 1 tsp smoked paprika
- 2 tsp malt vinegar
For the filling:
- 1 x pak choi, sliced in half lengthways
- 40g beansprouts
- 100g soba noodles
- ½ red onion, very thinly sliced
- 2 spring onions, finely sliced
- 1 chilli, deseeded and finely sliced
- Small handful of coriander, roughly chopped
- 1 lime
Instructions
- Preheat the oven to 200C Fan.
- Season the chicken generously with Maldon salt and leave to sit for 5 minutes.
- Add a little oil to an oven-proof frying pan and set over a medium heat. Once hot, add the chicken skin-side down and leave to cook for 5 minutes.
- Turn the chicken over and pop in the oven for 10 minutes - or until cooked through and no pink remains inside. (If using skinless chicken, cook for 2 minutes skin-side down, flip it over, and pop in the oven for 10 minutes - or until cooked through and no pink remains inside). Remove from the oven and leave to rest for 5 minutes.
- Meanwhile, prepare your stock: mix together the butter and cornflour to form a paste. Stir in the fish sauce. Heat 400 ml of the stock in a medium-sized saucepan over a gentle heat and add 1 tablespoon of the butter-cornflour paste to make it lovely and rich.
- Next, make the chilli katsu sauce: mix together the sriracha, sweet chilli sauce, paprika and malt vinegar until combined. Add a little to your broth and taste. Gradually add a little more until you are happy with the flavour - remember to go slow and steady, you can always add but you can’t take away!
- Add the sliced pak choi and beansprouts and continue to simmer for a few minutes - until al dente.
- Meanwhile, cook the noodles according to packet instructions. Drain well and place in a bowl.
- Pour the broth over the top, then top with the red onion, spring onion, coriander and chilli.
- Slice the rested chicken and gently place on top. Garnish with a wedge of lime and serve.
Notes
Prep your ingredients: I always recommend prepping all your veggies first (what we called ‘mise en place’ when I was training) when making dishes, like this Chilli Chicken Ramen, that cook quickly. It means you don’t have to worry about overcooking anything.
Start with the chicken: starting with the chicken allows it to rest whilst you prepare the broth and noodles - this helps give it the most succulent texture.
Taste as you go: taste, taste and TASTE again! A good recipe relies on the perfect balance of flavours so keep tasting to make sure you are happy with the sweetness, saltiness, acidity and heat. You can easily adjust as you go!
Be flexible: use this recipe as a guide. I have deseeded the chilli so this isn’t too fiery (you can easily add a sprinkling of chilli flakes at the end). However, if you know you like a spicier dish, you can leave the chillies in.
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