Kimchi Chicken Ramen
By Ocado
Published on 09 January 2024
This kimchi chicken ramen recipe is quicker than you think. Packet ramen is one of the best time-saving cheats a savvy cook can have, and in this recipe- we’ve topped ours with shredded chicken, greens, and a generous helping of kimchi for a spicy, fermented kick. Make this even quicker and use any leftover chicken, pork and veg from your roast dinner. Top with fried sliced tofu for a veggie version. Looking for more chicken recipes? Look no further.
Time and servings
30 minsTotal time
2Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 150g chicken breast
- 1 medium egg
- 1 pak choi, halved or quartered
- 1 tsp vegetable oil
- 1 handful shredded savoy cabbage
- 100g mushrooms, halved or quartered, we used baby chestnut mushrooms
- 2 (100g) packets ramen noodles
- 4 tbsp kimchi
- 1 tsp sesame seeds
- 1 lime, cut into wedges
- 1 tsp toasted sesame oil
- 1 tsp chilli oil
Method
Step 1
Put the chicken breast in a pan and cover with 800ml water, a pinch of salt and bring to a simmer, reduce the heat and poach gently for 12 mins, or until just cooked through. Remove the chicken from the cooking liquid and set until cool enough to handle then shred or slice. Reserve the cooking water for the noodles.Step 2
Meanwhile, gently put the egg in a small pan of boiling water and cook for 6 - 6 ½ mins, depending on how runny you’d like the yolk. Add the pak choi for the final 30 secs. Remove the pak choi and set aside then remove the egg and run under cold water to stop it cooking, then peel, cut in half and set aside with the pak choi.Step 3
Heat the oil in a frying pan over a high heat and stir-fry the cabbage and mushrooms until just charred.Step 4
Return the pan of chicken poaching liquid to the heat and bring to the boil. Add the ramen noodles and cook to packet instructions.Step 5
Divide the noodles between serving bowls and top with chicken, egg, cabbage, mushrooms, kimchi and then pour over the cooking broth.Step 6
Sprinkle with sesame seeds, then squeeze over lime juice, and pour over sesame oil and chilli oil to serve.