Recipe: Slow Cooked Chicken Ramen

My own Chicken ramen dish. I made a really nice broth when making a Chicken & Sweetcorn soup and decided to try using it as a basis for a Ramen dish.

I use udon noodles, but any kind of noodle is suitable as a substitute.

For this recipe you will need a slow cooker.

Recipe: Slow Cooked Chicken Ramen

Recipe by Cube1701Course: MainCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

3

hours 
Calories

622

kcal
Total time

3

hours 

5

minutes

My own version of chicken ramen.

Ingredients

  • 500g chicken breast

  • 2l water

  • 1 OXO chicken stock cube

  • 3 tablespoons dark soy sauce

  • 2 tablespoons Shaoxing Rice Wine

  • 2 teaspoons Schwartz Japanese 7 Spice Yakitori Seasoning

  • 225g Bamboo shoots

  • 225g Water chestnuts

  • 100g mushrooms

  • 80g sweetcorn

  • 300g udon noodles

  • 2 large eggs

Directions

  • Add the 500g chicken breast to a slow cooker and pour in 2l of boiling water.
  • Add the Chicken stock cube, 3 tablespoons dark soy sauce. Cover with the lid and turn on high for 2 hours.
  • After the 2 hours, stir the liquid and add the 2 tablespoons Shaoxing Rice Wine and two tablespoons of Yakitori seasonsing. Put the lid back on for t further 30 minutes.
  • Heat up the sesame oil in a pan on a high heat and fry the onion, 225g bamboo shoots, 225g waterchestnuts, 100g mushrooms and 80g sweetcorn for a couple of minutes.
  • Add this to the slow cooker.
  • Soft boil an egg by cooking it in boiling water for 6 minutes, then put it into a bowl of cold water.
  • Cook the noodles of choice according to instructions on the packet then add to slow cooker
  • If the chicken is still in large chunks, remove from slow cooker and slice into strips. Keep a few strips out (2 or 3 per bowl) and put the rest back in the slow cooker.
  • Using tongs, half fill each bowl with the noodles, chicken and veg then use a ladle to fill it up. Alternate between the two until the bowl is full with how much broth you prefer in ratio of the other ingredients.
  • For a nicer presantation, add a few strips of chicken and a few pieces of the other ingredients on top.
  • Remove the shell from the eggs, cut in half and put one hald in each bowl.
  • I recommend eating it with chopsticks and a Chinese soup spoon, with prawn crackers as a side.

Notes

  • udon noodles can be changed to your preferred type of noodle.
  • If you can’t get hold of the Yakatori seasoning, you can use Sesame Seeds, Chilli Powder, Garlic Granules, Onion Granules, Cayenne Pepper, Paprika and salt. Add a tiny amount of grated orange peel if possible.
  • Nutrition information from VeryWellFit and is an estimate. Information will vary based on exact ingredients and brands used.

Nutrition Facts

4 servings per container


Calories622

  • Amount Per Serving% Daily Value *
  • Total Fat 6.7g 11%
    • Saturated Fat 1g 5%
  • Cholesterol 173mg 58%
  • Sodium 2634mg 110%
  • Amount Per Serving% Daily Value *
  • Potassium 1409mg 41%
  • Total Carbohydrate 87.7g 30%
    • Dietary Fiber 7g 29%
    • Sugars 16.3g
  • Protein 45.8g 92%
  • Calcium 5%
  • Iron 35%
  • Vitamin D 494%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chicken Ramen
Chicken Ramen

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