Every once in a while I get a massive craving for Wagamamas. There's something about their chilli beef ramen that I go mad for. But the prices are something I'm not so keen on. I'd been feeling a little run down, so I decided that a home version of Wagamama's Chilli Chicken Ramen was the answer. I loved it so much that I ate it for three meals in a row. This is a really quick and easy version to do at home but probably not the most authentic.
Chilli Chicken Ramen
Serves 4
Ingredients
4 Chicken Thighs
Chicken Marinade: 2 tbsp Five Spice, 2 tbsp soy sauce and a pinch of salt
Ramen Noodles (or Soba if you want a healthy alternative)
1 packet of mixed vegetable stirfry (must include beansprouts!)
Broth: 1 tsp Five Spice, 1 tsp Oregano, 1 tsp crushed black peppercorns, 2tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 2 fresh red chillis that have been ground into a paste, chicken stock, 500ml water.
Garnishes: Fresh coriander, 4 fresh red chillis, 4 spring onions, 1 red onion, half a fresh lime.
Method
Chop your fresh garnishes so that they are ready for distribution!
In a small ramekin, mix the dry ingredients for the broth.
Put the chicken thighs in the oven at 180C for 30 minutes.
Once the chicken is cooked, remove the bones and place them in a large pot.
Add the dry ingredients of the broth to the pot, along with the stock and the water. Bring to the boil and let simmer for 30 minutes.
Slice the chicken into pieces, removing any skin that remains.
Remove the chicken bones from the broth and discard.
Add the noodles, the stir fry veggies and the chicken to the pot and simmer for another 15 minutes.
Dish up into big bowls and garnish with coriander, fresh chili, spring onion, red onion and a squeeze of lime juice.
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