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Chicken Ramen Bowls Recipe

Prep time Cook time  Servings
10mins 45mins 4-6


skinless, boneless chicken thighs

2T soy sauce

2T mirin

1/2T sesame oil

1/2 red chili

1 garlic clove, thinly sliced

1 thumb size piece of giner, thinly sliced

750ml chicken stock

1 carrot, julienned

50g shiitake mushromms

100g broccoli, cut into bite-size pieces

150g ramen noodles

50g beansprouts

3 spring onions, thinly sliced

2 eggs, soft-boiled

Coriander and mint to serve


1. Place the chicken in a bowl along with soy sauce and mirin, allowing them to marinate together. Set aside.

2. In a saucepan, combine the chili, garlic, ginger, and stock. Let it simmer over medium heat for 15 minutes. Once done, strain the mixture and return the flavourful liquid to the pan.

3. Prepare the noodles according to the provided instructions, then set them aside.

4. Take a griddle pan and heat it over high heat. Cook the chicken on the pan for approximately 4-5 minutes on each side until it is fully cooked. Once cooked, remove the chicken from the pan and slice it.

5. For the stock, add the carrot and mushrooms to the pan and cook them for 5 minutes. After 2 minutes, introduce the broccoli and season with your preferred taste enhancers.

6. In serving bowls, arrange the cooked noodles, sliced chicken, spring onions, and eggs. Proceed to ladle the flavorful broth over the ingredients, including the carrot, mushrooms, and broccoli. Finally, garnish the dish with coriander and mint.

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