Chilli Chicken Ramen

Vietnamese food is one of my all time favourites but I find it so difficult to get right when trying to recreate at home. When I lived in London I was beyond obsessed with the chain of Vietnamese restaurants "Pho", for anyone who lives there look them up! Every time I went I would get the same thing, chilli chicken ramen with Vietnamese pork spring rolls. I've attameped several recipes I've found online but unfortunatly nothing compares. This recipe I managed to concoct this evening did  however turn out quite well so I thought I'd share it with you! It's basically a broth full of every Asian item in my cupboard-delicious! Super light, bursting with favour and an excuse to inhale an outrageous quantity of noodles, what's not to love?




  • 750ml of good quality chicken stock
  • 3tbsps of fish sauce
  • 3tbsps of dark soy sauce  
  • 1tsp of chilli paste 
  • 2 cloves of fresh garlic
  • 2 fresh red chillies finely sliced (keep half for the garnish)
  • 3 stalks of lemon grass
  • about a two inch piece of fresh ginger  
  • 1 tbsp of sweet chilli sauce  
  • 1 bunch of scallions finely sliced 
  • Juice of one lime
  • 2 chicken breasts  
  • Any veg you wish to include (pak choi, works well)
  • 1 packet of ramen noodles  
  • Coriander and mint to garnish

Make up the broth in a wide based sauce pan then add in everything except for the chicken, vegetables and noodles. Take the skin off the piece of ginger and pop it in whole. Leave that to simmer for about half an hour on a low heat with the lid on. The longer you can leave the broth to cook on the more intense the flavour will be. Taste the broth and see what you need more of, I usually end up adjusting it but it's really down to preference, you may want it hotter or some people like to add in a little palm sugar. If you ever taste the chilli chicken ramen in Wagamamas you'll notice it's quite sweet. Then you can add your chicken breasts in to cook, they will be cooked through in about ten minutes. Next pop in whatever veg you're adding and finally the noodles, they will only need a further 5 minutes.
Remove the ginger and the lemon grass stalks if you wish then serve garnished with fresh chilli and a few coriander or mint leaves.

Let me know what you like to add in if you make this at home too! Enjoy!