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Teriyaki Chicken Ramen

I make ramen on a regular basis as it’s something we all really enjoy. Normally it’s made with whatever I have to hand, so each time it’s a little different. Delicious with salmon, prawns, steak, pork, fish or tofu, it’s really easy to make it your own.

Serves 4



1 clove garlic - crushed

1 tablespoon honey

3 tablespoons soy sauce

8 chicken thigh fillets

2 tablespoons sesame seeds

4 nests of dried egg noodles

10-12 stems of tenderstem broccoli

2 cup full of edamame beans

2 eggs - hard boiled (mine were cooked for 8 minutes)

4 radishes - sliced

Dried wakame seaweed - rehydrated in boiling water

1 shallot - sliced

Optional crispy chilli oil to serve

Lime to serve


2 litres chicken stock

1.5 tablespoons miso paste

2 teaspoons grated ginger

3 cloves garlic - crushed

1-2 tablespoons soy sauce

1 tablespoons sesame oil

Season to taste


Mix the marinade together and add the chicken. Leave for 10-30 minutes.

Preheat the oven to 180 degrees c fan, 200 degrees c conventional.

Add the chicken to a baking sheet and sprinkle with sesame seeds. Season and cook in the oven for 30 minutes.

Bring the stock to a simmer and add the miso, ginger, garlic, soy and sesame oil. Simmer for 5 minutes. Cook the tenderstem, edamame beans and noodles for the last 3-4 minutes. Serve in bowls. Slice the chicken and add to each bowl. Finish with half and egg, seaweed, radishes, shallots, cris

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