Winter Warming Chilli Chicken Ramen

The perfect way to use up Sunday roast chicken and veg, this has a warming kick of chilli from Korean gochujang paste. For something a bit different, I have used brussels sprouts as a topping. Cook the stock with the chicken bones for as long as possible, preferably a few hours or an hour or more in a pressure cooker. When I made this, I had got in from work and only had about an hour to boil the bones, but it still tasted great!

**Please excuse the terrible quality picture but I literally snapped it quickly before we started eating at night and haven’t have time to make up the dish again to take better pictures!**


Serves 2


(for the stock)

Chicken carcass

(for the ramen)

½ tbsp. groundnut oil

2 cloves smoked garlic, crushed or finely chopped (I bought from Morrisons, but if you can’t find it, regular garlic is fine to use too!)

1 inch piece of ginger, finely shredded

1 tbsp. Korean gochujang paste (substitute chilli bean paste if you can’t find gochujang)

1 tbsp. miso paste

1 sachet dashi no moto powder

½ tbsp. light soy sauce

½ tbsp. dark soy sauce (or to taste)

2 packets fresh ramen noodles (or the equivalent dried)


To top

4 spring onions, trimmed and sliced into 3” sections

Small tin sweetcorn, drained and heated with a little water and salt, then drained

One batch seasoned bamboo shoots

One batch soy glazed brussels sprouts

Ramen egg

Beni shoga

(for the chicken)

Leftover chicken meat

1 tsp. groundnut oil

1 inch piece of ginger, chopped finely

1 tsp. light soy sauce

1 tsp. dark soy sauce

1 tsp. Shaoxing rice wine

1 tsp chilli bean paste



  1. Firstly make your stock. Remove as much meat from the chicken as you can. Remove any skin and bones from the meat. Place the bones and skin in a saucepan or wok that is large enough to fit it in and cover the bones with water. Bring to the boil and then turn the heat to low, place a lid on the pan and allow to cook for at least an hour, more if you have time.


  1. Remove the carcass and pass the stock through a sieve or colander to ensure there are no small bones remaining in the stock.


  1. Heat the oil in a large wok or pan. When it is hot, add the garlic and ginger and fry until aromatic. Add the stock to the pan and the gochujang paste and stir well to allow the paste to melt into the stock. Bring to the boil, then turn to a simmer and add the miso paste, rice wine and light soy sauce. Taste for seasoning and add dark soy sauce as necessary.


  1. For the chicken, trim the meat into small, bitesize pieces. Heat the oil in a small saucepan and fry the ginger, then add the chicken and other ingredients. Bring the heat to low, otherwise the chicken will stick to the bottom of the pan. Keep stir frying the meat carefully to mix the sauces with the meat and only cook until heated through, otherwise the chicken will start to go a bit mushy.


  1. Add the spring onions to the broth for a minute to soften slightly. Remove and set aside.


  1. Heat the ramen noodles as per pack instructions. If they are the fresh, instant noodles, they only need to be heated through and drained.


  1. Split the noodles between two bowls, ladle over the hot chilli broth and add the toppings.



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