RECIPE | ONE PAN SPICY RAMEN

Every single time I post a photo of this dish, I've got at least one person in my DMs asking me for the recipe for it. So due to popular demand, here is my recipe for my famous one pan spicy ramen. Enjoy!

One thing that is great about this recipe is that it can be adjusted based on your own personal tastes. This initially started out as a simple chicken and sweetcorn noodle soup, but over the years it evolved into a dish that now has a concrete recipe and is one that is regularly requested by my partner. It's full of flavour, protein, fibre and yumminess.

This is best eaten with chopsticks and a ramen spoon, you will also require a large ramen style bowl as this is a lot of volume.

This recipe is for one portion
Multiply ingredients by number of portions 

Primary Ingredients

1 chicken breast cooked and shredded

1 small-medium carrot grated 

1 pak choi OR 1/4 napa cabbage

80g frozen sweetcorn

Mix of whites and greens of green onion

Crispy Chilli Oil (Laoganma is best)

1 nest of noodles (ramen or any wheat based)

Sesame seeds (white or black)

 

Broth Ingredients 

1/2 stock cube (chicken or vegetable)

2tbsp dark soy sauce 

1tbsp sesame oil 

1tbsp gochujang 

salt and pepper to taste

2 cups (500ml) boiling water 

dash of chilli flakes (optional)

Optional additions:  

Vegetables: Beansprouts, mushrooms, anything veg you would add to ramen
Broth: Can add a small squeeze of garlic and/or ginger puree.
Can add a small amount of honey to the broth too 
Toppings: Add a jammy boiled egg on top for extra protein!

INSTRUCTIONS

1. If you haven't already, boil your chicken breast on high for at least 15 minutes - this will ultimately depend on the size and thickness of the chicken breast. Once you've taken it out of the water, shred the chicken with two forks
2. Into the pan put in the shredded chicken, pak choi/napa cabbage, carrot, sweetcorn, whites of green onions and any other vegetables
3. Following this, add in the 1/2 stock cube, soy sauce, sesame oil, gochujang, salt and pepper and any other optional additions along with the boiling water. Stir through so everything is mixed and combined 
4. Put the pan on the hob at a medium heat. Allow the contents of the pan to come to the boil, allow it to boil for about 5-10 minutes, until you see that the whites of the cabbage or pak choi has begun to go slightly translucent. 
5. At this point add in the nest of noodles, you can break this in half to make the noodles slightly shorter if prefered. Keep an eye on this and every minute or so, try to mix it up to allow for the noodles to soften up and seperate. Keep this on boil for a few minutes, ideally based on the time on the noodle packet, but you can leave it a little longer for softer noodles. 
6. Take the pan off the heat and pour the contents carefully into a bowl
   
7. Top it with a spoonful of laoganma crispy chilli oil, some greens of the green onions and a sprinkle of sesame seeds!
8. Enjoy!!

Not into spice? Ommit the gochujang, chilli flakes and chilli oil 

If you add the water to the pan and you feel the contents aren't covered, don't add more water. This will dilute the broth too much and once the cabbage starts to shrivel in size due to the cooking process, it should look like a better volume of liquid. However, if you feel the cooking process reduced the liquid too much, then add a very small amount at a time. However, trust the process! Don't just throw water as this could just cause excess diluted broth. 

Let me know if you give it a try and if you enjoy it! 

 from, jasmine x