With the arctic blast making temperatures drop this week, warming comfort food has been just what I’ve needed. All those flavoursome Autumn and Winter dishes we love so much when the weather is chillier come back on the menu during weeks like this – sausage and mash, stew, chilli, mac ‘n’cheese…but for me, it’s been all about RAMEN.
I love a good Ramen. A steaming bowl of rich flavoursome broth, with soft egg noddles, crisp and crunchy vegetables, tender chicken pieces and chillies.
I often head out for a bowl of the good stuff, with Wagamama and Bone Daddies being my current hot spots, but decided it was about time I made my own – that way I could have Ramen any day I wanted, and enjoy it curled up on the sofa under a blanket. My fave place to be when it’s so cold.
The broth is obviously one of the most important parts, so playing around with flavours I think I finally nailed it – well my take on it, as I’m not claiming that this is a traditional broth. Throw in some noodles, and veg I had in the fridge and ta da. It’s that simple.
It really is a simple and versatile dish! You can mix up the meat and vegetables until you get a combo you love. And it’s bound to please. I can tell you, Alex, who I recently converted to a Ramen fan absolutely loved it! So give the recipe below a whirl and let me know what you think.
I hope you enjoy!
Do you revert back to warming comfort food during weeks like this? What have you been eating this week?
Simple Chicken Ramen
- 1 litre chicken stock preferably using the juices from cooking the chicken
- 1 1/2 tbsp sriracha
- 1 tbsp soy sauce
- 1/2 tsp all-purpose seasoning
- 1/4 tsp madras curry powder
- 2 garlic cloves crushed, peeled and finely chopped
- 1/2 thumb-sized piece of ginger peeled and grated
- 1 carrot, large
- 4 mushrooms
- 2 egg noodle nests
- 200 grams cooked chicken shredded
- 2 handfuls beansprouts
- 1 red chilli sliced
- 1 small handful coriander leaves
In a large saucepan, combine the chicken stock, sriracha, soy sauce, all-purpose seasoning, madras curry powder, garlic and ginger. Bring to a simmer and continue to cook whilst you prepare the other ingredients.
Slice the carrot into thin matchstick sized pieces, and cook in a pan of boiling water until just cooked.
Whilst the carrots are cooking, slice the mushrooms and fry with a little oil until lightly browned. Put to the side.
In a small saucepan, cook the egg noodles for 3-4 minutes, until soft. Drain. Split between two pasta bowls (or large cereal bowls if you don't have suitable pasta dishes).
Re-heat the shredded chicken and add to the two dishes, along with the drained carrots, mushrooms and a handful of beansprouts.
Remove the broth from the heat and pour over the ingredients in each of the dishes. Serve topped with chilies and coriander.