Homemade Wagamama’s Chicken Ramen Bowl is a Japanese noodle dish. Traditionally this broth is served with meat or fish with lots of spring onions.
So Ramen isn’t something I’ve ever eaten before. I know I’m possibly one of the only people in the UK to have not tried this Wagamama’s most popular dish but I never think of a broth as a meal.
Around a week ago Tom really started craving one and whilst he wasn’t back to work in the city we can’t get a deliveroo where we live & we don’t feel comfortable going into restaurants yet. So I did the next best thing and made one from scratch. I was really nervous as I thought it would be really complicated and I’d have loads to prepare and do in advance but after looking at 5/6 different recipes I realised it was really easy to make. Complete transparency, never having eaten this before I wasn’t sure what to expect but it was honestly the tastiest noodle soup I’ve ever eaten!
So, What’s inside…
We decided to put lots of veggies in ours and put in pak choi, peppers, onions. Along with two types of chilli and lots of spring onion. I am sure if you made your own chicken bone broth it would be even better for you!!
Traditionally, this is served with a boiled egg in, which neither of us fancied to be honest. I am sure it would be lovely, but the thought of a boiled egg in a chicken noodle soup just wasn’t doing it for me. Again, traditionally this has beansprouts and egg noodles. We tried to utilize what we had in the house rather than buying lots of different things we may not use again. Beansprouts aren’t something we use regularly so this is something that can be added in or left out. Make it your own as we did and just add in things that you know you will enjoy.
- 4 cups of chicken stock
- 4 tablespoons soy sauce
- 2 tablespoons Miran
- 2 tablespoons sesame oil
- 1 garlic clove
- 1 slice of ginger
- 1/2 red pepper
- 1 pak Choi chopped
- 2 packs of udon noodles
- 1/2 red chilli
- 1/2 green chilli
- 1 spring onion
- Turn your oven onto 180 degrees and put in your chicken for 25 minutes.
- Whilst the chicken is cooking, chop up your peppers, pak choi, chillis, spring onions. Chop up your garlic and ginger.
- Boil the kettle and add your sesame oil to a heavy bottom pan. after a minute, add in your garlic and ginger and let it cook for a minute but not colour too much. keep the heat low.
- Add in your miran and soy sauce and mix together. Add in your stock and peppers, let this simmer on low for 10 minutes then add in your pak choi. Put in your noodles for the last minute to heat through.
- Remove your chicken from the oven and leave for a couple of minutes then slice.
- Pour your stock noodle mixture into your bowl, put in your chicken, spring onions and chilli slices.
- Serve and enjoy.
This can be made the day before and like bolognese or chilli the flavour will be enhanced the next day. Delicious!
Amount Per Serving: Calories: 481Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 43mgSodium: 2308mgCarbohydrates: 39gFiber: 3gSugar: 9gProtein: 26g
Thanks for reading my homemade wagamama’s chicken ramen bowl, it was so tasty that we are going to try another version next week.