Chicken Chili Ramen

Adapted from the Wagamama cookbook

Serves 2, generously


4-6 ounces ramen noodles (I like KA-ME Chinese egg noodles or Japanese curly noodles)

2 chicken breasts, boneless and skinless


6 cups chicken broth (Imagine organic)

1-inch piece ginger, peeled and sliced

2 cloves garlic, sliced

Pinch chili flakes (or a seeded and sliced fresh red chili)

2 T sweet chili sauce (I like Mae Ploy)

2 T fish sauce

2 t malt vinegar (cider or rice wine vinegar are fine substitutes)

1 t sugar

3 green onions, sliced thinly on a diagonal

¼ red onion, sliced thinly

2-4 T cilantro, chopped

1 cup bean sprouts

½  lime, quartered



Preheat grill or oven. Rinse and dry chicken. Rub with a little oil, salt and pepper and cook. When done, bush with a bit of bottled chili sauce (or teriyaki) and set aside to cool before slicing.

Bring a pot of water to boil for the ramen.

To a separate pot, add chicken broth, garlic, ginger and chili flakes and bring to a boil. Simmer on lowest setting for about 20 minutes.

In a small bowl, combine sugar, malt vinegar and sweet chili sauce.

Cook ramen.

Prep veggies and reserve.

Slice chicken and reserve.

Add chili sauce/vinegar mixture to the chicken broth and stir in. Allow to simmer 1-2 more minutes. Taste for seasoning, adding salt and pepper as desired.

Divide noodles between two bowls. Top with broth, then chicken, then the cilantro, piece of lime, sprouts and onion. Serve and enjoy. 

copyright 2008-2014 Katie Fairbank