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Chilli Chicken Ramen Recipe
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Spicy but not overwhelming!|Slurped every last drop!|Better than my local ramen shop!|Perfect comfort for cold evenings!|Broth depth is restaurant quality!|Family requests weekly now!|Customized heat level easily!|Noodles soaked up amazing flavor!
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Wagamama

Chilli Chicken Ramen Recipe

Master how to make authentic chilli chicken ramen at home with this quick and easy recipe. Learn the secrets to creating that perfect spicy broth, tender chicken, and perfectly cooked noodles for a restaurant-quality bowl that's ready in under 30 minutes. #homemaderamen #spicychicken #comfortfood

Prep

15 mins

Cook

25 mins

Serve

4

Kcal

450

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g fresh ramen noodles (or dried ramen noodles)</li><li class="ingredients-single-item">500g boneless chicken thighs, cut into bite-sized chunks</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1.5 litres chicken stock</li><li class="ingredients-single-item">3 tbsp red miso paste</li><li class="ingredients-single-item">2 tbsp sriracha sauce (adjust to taste)</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">2 red chillies, finely sliced (seeds removed for less heat)</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 thumb-sized piece of ginger, grated</li><li class="ingredients-single-item">2 spring onions, sliced diagonally</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">2 soft-boiled eggs, halved</li><li class="ingredients-single-item">1 sheet of nori, cut into quarters</li><li class="ingredients-single-item">1 tbsp sesame seeds, toasted</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">Fresh coriander leaves, to garnish</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing the eggs. Bring a small pot of water to a boil, then carefully lower in the eggs and cook for exactly 6 minutes for a jammy center. Transfer immediately to an ice bath, then peel when cool enough to handle. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large pot or wok over medium-high heat. Add the chicken and cook until golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the same pot, add the remaining oil. Add the garlic, ginger, and half of the sliced red chillies. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Pour in the chicken stock and bring to a simmer. Whisk in the red miso paste until completely dissolved. Add the sriracha, soy sauce, and rice vinegar. Let the broth simmer gently for 10-15 minutes to develop flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the broth simmers, cook the ramen noodles according to package instructions, but reduce the cooking time by 1 minute as they'll finish cooking in the broth. Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Return the cooked chicken to the broth and add the julienned carrot. Simmer for another 2 minutes to warm the chicken through and slightly soften the carrot.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> To serve, divide the cooked noodles between four bowls. Ladle the hot broth with chicken and carrots over the noodles. Top each bowl with bean sprouts, spring onions, the remaining chili slices, half a soft-boiled egg, and a quarter sheet of nori.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Finish by drizzling each bowl with a little sesame oil, sprinkling with toasted sesame seeds, and garnishing with fresh coriander leaves. Serve immediately while piping hot, encouraging diners to stir everything together before eating for the full Wagamama experience.</li></ol>
FAQ for
Chilli Chicken Ramen Recipe

What ingredients are used in Spicy Chicken Ramen from Wagamama?

Wagamama's Spicy Chicken Ramen uses fresh ramen noodles, chicken thighs, red miso paste, sriracha, soy sauce, rice vinegar, garlic, ginger, chillies, spring onions, bean sprouts, carrots, soft-boiled eggs, nori, sesame seeds, and fresh coriander to create their signature spicy broth experience.

How to cook Spicy Chicken Ramen from Wagamama at home?

Learn how to cook Spicy Chicken Ramen from Wagamama by simmering a flavorful broth with miso, sriracha and soy sauce, cooking chicken until golden, preparing soft-boiled eggs with jammy centres, and assembling with fresh ramen noodles and traditional toppings like nori, bean sprouts and spring onions for an authentic restaurant experience.

What makes a perfect soft-boiled egg for ramen?

The perfect ramen egg has a fully set white with a jammy, slightly runny yolk. Cook eggs for exactly 6 minutes in boiling water, then transfer immediately to an ice bath to stop cooking. This creates the ideal texture that will enhance your ramen's richness when the yolk slowly melts into the broth.

Can I make this ramen recipe vegetarian?

Yes! Replace chicken stock with vegetable stock, omit the chicken and add extra vegetables like mushrooms, tofu, or pak choi. Shiitake mushrooms work brilliantly for adding umami depth. Keep all other ingredients the same for a delicious vegetarian version that maintains the spicy miso flavour profile.

How can I adjust the spice level in homemade ramen?

Control the heat by adjusting the sriracha sauce and fresh chillies. For milder ramen, reduce sriracha to 1 tablespoon, remove chilli seeds, or use only half the recommended amount. For extra heat, increase sriracha to 3-4 tablespoons and add extra chillies with seeds intact.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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My family couldn't believe I made this at home!", "name": "Tastes Like the Real Thing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-05-25", "reviewBody": "This ramen recipe is a game-changer! I added some extra sriracha because I love spice, and it was perfect. The soft-boiled eggs came out exactly as described - jammy and delicious.", "name": "Restaurant-Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Bennett", "datePublished": "2024-06-01", "reviewBody": "I've tried many ramen recipes but this one truly captures that Wagamama flavor. The combination of red miso and sriracha creates such a complex broth. This has become our new Sunday dinner tradition!", "name": "Better Than Takeout", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-06-03", "reviewBody": "The instructions were clear and easy to follow. I was intimidated by making ramen at home, but this recipe broke it down perfectly. The results were outstanding - my guests thought I ordered from a restaurant!", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-06-07", "reviewBody": "This recipe has all the depth of flavor you'd expect from a restaurant ramen. I love how customizable it is too - I added some mushrooms and bok choy to mine. The broth is absolutely divine and worth every minute of prep!", "name": "Authentic and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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