Ingredients
CRISPY CHICKEN MINCE
- 3 tbsp extra-virgin olive oil (a neutral-flavoured oil can be used if preferred)
- 500 g (1 lb 2 oz) minced (ground) chicken
- 2 tbsp tamari or all-purpose soy sauce
- 2 tsp brown sugar
- ½ tsp dark soy sauce (optional, see note 1)
RAMEN BROTH
- 2 tsp sesame oil
- 40 g (1½ oz) unsalted butter
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 3 spring onions (scallions), finely sliced
- 3 cups (750 ml) chicken stock (or use 1½ stock/bouillon cubes + 3 cups/750 ml water)
- 2 cups (500 ml) water
- 1 cup (250 ml) coconut milk
- 1½ tbsp white miso paste
- 2 tbsp rice wine vinegar (or use white vinegar)
- 300 g (10½ oz) ramen noodles (see note 2)
- 2 tbsp tamari or all-purpose soy sauce, to taste
SUGGESTED TOPPINGS
- 2 soft-boiled eggs, halved
- 2 spring onions (scallions), finely sliced
- 400 g (14 oz) canned sweet corn kernels, drained and rinsed
- 1 carrot, grated or julienned
- 2 tsp toasted sesame seeds (see note 3)
- Crispy chilli oil (optional)
Instructions
Crispy Chicken Mince
- Heat 1 tablespoon of the extra-virgin olive oil in a large heavy-based frying pan over high heat.
- Add the chicken and cook for 3–4 minutes, breaking it up until browned all over and any excess moisture has cooked off.
- Add the remaining extra-virgin olive oil, the tamari or all-purpose soy sauce, brown sugar and the dark soy sauce (if using). Cook for 2–3 minutes or until the chicken is crispy and golden. Set aside in a bowl.
Ramen
- To the same pot, over medium heat, add the sesame oil, butter, garlic, ginger and spring onion. Cook, stirring, for 1–2 minutes, until slightly softened and fragrant.
- Add the chicken stock, water, coconut milk, miso paste, tamari or all-purpose soy sauce and vinegar.
- Bring the broth to the boil. Add the ramen noodles, pushing them under the liquid. Cook briefly for 1 minute (or 1 minute less than the packet instructions suggest – the noodles will continue cooking as they sit in the hot broth), separating the noodles with tongs as they cook. Season the broth to taste with tamari or all-purpose soy sauce.
- Divide the ramen among the serving bowls. Top each bowl with the crispy chicken mince and your choice of toppings.
Notes
Note 1 – Dark soy sauce will give the chicken a deeper colour, but it is not essential to the final flavour.
Note 2 – If using instant ramen sachets, discard the seasoning sachet. If using any other variety of noodles, cook them separately according to the packet instructions to avoid them absorbing too much of the broth. Other noodles you could use are udon, soba, thin egg noodles or thin rice noodles.
Note 3 – Toasted or roasted sesame seeds can be purchased at some major supermarkets as well as specialty grocers. Otherwise you can toast them at home on the stovetop (in a dry frying pan on medium–low heat, stirring for 30–60 seconds until they are golden) or in the microwave (place the sesame seeds on a microwave-safe dish and blast in 1-minute intervals, stirring in between, until the sesame seeds are golden brown).
Make ahead
Crispy chicken mince – Prepare as per the recipe and store refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
Ramen broth – Prepare as per the recipe, leaving out the noodles. Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Heat the broth in the microwave or stovetop, then cook the noodles in a separate pan according to the packet instructions when ready to eat.
Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb the broth – add chicken stock to loosen the noodles if needed. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Quick and easy, Chicken
- Method: Frying, Boiling, Simmering
- Cuisine: Asian