This is my version of a spicy, hot, sour and sweet Japanese chicken noodle broth inspired by the Wagamamma dish of the same name. It is undoubtedly Sean’s favourite dish that I make, and it has been lovingly adapted, modified, developed and improved over the last 10-12 years since the days we used to spend lunchtimes on South King Street in Dublin.
This recipe below is my speedy version using stock cubes in place of a proper chicken stock. Try this one first and if you enjoy it maybe take some time to develop your own chicken stock and adapt the broth specifically for you (and your loved one’s) tastes.
N.B. The broth and marinating chicken can be made a day in advance and kept in a sealed container overnight. You can also use a pre-bought Teriyaki sauce if you are up against time.
chilli chicken ramen
Teriyaki Sauce (to marinade the chicken)
20g White Sugar
2 tablespoon Light Soy Sauce
2 tablespoon Sake
1 tablespoon Dark Soy Sauce
50g Granulated Sugar
100ml Malt Vinegar (has to be Malt)
200ml Sweet Chilli Sauce
1.5 litre Chicken Stock
2 Chicken Breasts
Pinch of Salt
200g Bean Sprouts
110g Dried Egg Noodles
1 Red Onion, sliced very finely
6 Baby Sweet Corn, halved lengthways
Half a bunch of Fresh Coriander, leaves and stalk chopped roughly
1 Lime, quartered
Red Chilli, sliced finely
Put all the Teriyaki ingredients in a small saucepan over a low heat until the sugar has dissolved (a little agitation speeds up the process), then transfer to a container and leave to cool. When cool add the chicken breasts and leave to marinate until ready to cook.
Make the broth by putting the malt vinegar and sugar in a small saucepan over a low heat and leave to dissolve. Meanwhile boil the kettle and make your chicken stock if using cubes, and pour the stock into a large saucepan. Boil a kettle of water again for later.
When the sugar has dissolved in the vinegar, remove from the heat and mix in the sweet chilli sauce. When combined pour this mixture into your stock in the big pan and stir together. Bring to the boil then simmer and taste. It should be sweet, sour, spicy and tangy. If not… feel free to adapt adding more chilli sauce to spice it up, or more water to dilute the taste a bit.
Put a frying pan over a medium heat, then add the marinated chicken breasts. Leave the breasts to cook whilst you cook the bean sprouts and noodles.
Put your pre-boiled water into a large saucepan and then bring the water back to a boil, add a pinch of salt and the bean sprouts. Blanch the bean sprouts for 2 minutes then scoop them out into a bowl using a slotted spoon. N.B. Retain the water in the saucepan for cooking the noodles.
Bring the water back to the boil, add the egg noodles and cook until they are soft but not fully cooked. They will continue cooking later in the very hot broth in the bowl. Drain, toss in a little sesame oil to stop the noodles sticking and put in a bowl to one side.
When your chicken is cooked, transfer to a cutting board and rest until ready to cut.
Meanwhile, turn the heat under the broth back up to medium high - you want the broth to be piping hot when served.
Prepare for serving by putting your red onion, baby sweet corn, coriander, red chillies and lime quarters into small separate bowls alongside the bowls of beansprouts and noodles. Slice your chicken into thin strips (manageable size to eat with chop sticks) and put into another bowl.
To serve… place some noodles in the bottom of a deep wide bowl, top with beansprouts, chicken strips, baby sweet corn, red onion and a lime quarter. Ladle the broth over the top, then sprinkle with coriander and chillies. You will need chopsticks and a ramen spoon to fully enjoy this meal, however a plain old spoon and fork will do the trick too.
Eat, slurp, enjoy and repeat again with the leftovers.