Ingredients

1 tsp sesame oil

2 tbsp unsalted butter

4 cloves minced garlic

2 tsp minced ginger

1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)

2 tbsp light soy sauce

2 tbsp dark soy sauce

1-2 tbsp sriracha hot sauce (depending on how hot you like it)

1 tbsp Chinese rice wine or sherry

1 tbsp light brown sugar

¼ tsp white pepper

3 cooked chicken breasts, shredded (about 340g/12 oz)

210 g (3 x 70g/2.5oz) packets of instant noodles (noodles only, discard the flavour packets)

5 spring onions (scallions), chopped

4 hard-boiled eggs, sliced in half

1 carrot, peeled and sliced into thin strips

1 tsp black and white sesame seeds

2 tsp chilli oil or chilli paste such as sambel oelek (optional)

Instructions

Step 1: Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts.

Step 2: Add the minced garlic and ginger, frying for 1 minute while stirring often to prevent burning.

Step 3: Pour in the chicken stock, light soy sauce, dark soy sauce, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir to combine.

Step 4: Add the shredded cooked chicken to the saucepan.

Step 5: Increase the heat to high and bring the mixture to a boil, then reduce to a simmer and cook for 3 minutes to heat through the chicken.

Step 6: Add the instant noodles, bring back to a boil, then simmer for 3 minutes, stirring occasionally to separate the noodles.

Step 7: Divide the noodles evenly between four bowls using tongs, then ladle the hot broth and chicken over the noodles.

Step 8: Top each bowl with chopped spring onions, two halves of hard-boiled egg, and carrot strips.

Step 9: Sprinkle sesame seeds on top and drizzle with chilli oil or paste if using, then serve immediately.

Tips & Variations

Use leftover rotisserie chicken to save time on shredding cooked chicken breasts.

For a vegetarian option, substitute chicken stock with vegetable stock and omit the chicken.

Add other toppings such as mushrooms, spinach, or tofu for extra texture and nutrition.

If you prefer more spice, increase the sriracha or add fresh sliced chili.

Storage

Store leftover ramen broth and chicken separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and cook fresh noodles before serving to maintain texture. Prepared hard-boiled eggs can be stored peeled or unpeeled for up to one week in the fridge.

FAQs

Can I use homemade chicken broth instead of stock cubes?

Yes, homemade chicken broth adds even more flavor and works perfectly in this recipe. Adjust the soy sauce to taste since homemade broth may be less salty than stock cubes.

How do I boil eggs for ramen?

Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes depending on your preferred yolk firmness. Cool in ice water before peeling and slicing.