Best Chicken Ramen Noodles Recipe 2021

non-Veg

Chicken Ramen Noodles

Ramen Noodles Recipe

Looking for the perfect mains, Chicken ramen noodles recipe suits it well. Chicken Ramen Noodles are loved by almost all of us because of its delicious taste. So, here we made the flavor packed and easy Chicken ramen noodles recipe.

Ramen Noodles are very popular noodle dishes in all around the world, specially in Japan. There is no single Chicken Ramen Noodles recipe but there are so many ways to make by differentiating its flavored soup amazing toppings and also cooking style. There are also vegetarian and non-vegetarian recipes but Chicken ramen noodles recipe is the most popular among all. 

Best Chicken Ramen Noodles Recipe

Ingredients for Chicken Ramen Noodles Recipe:

To make the perfect flavored Chicken Ramen Noodles Recipe, you just need these ingredients:

  • 15-20 Shiitake mushrooms {dry} [50 gm].
  • 4-5 Small Carrots [ 225 gm], cut into small round pieces.
  • 3 medium bunches scallions with trimmed roots.
  • 2.5 kg Fresh Chicken Wings
  • 1 Medium Garlic, trimmed skin, cut vertically.
  • 1 medium ginger piece, cut into small pieces after peeling.
  • 1 [6 inch] dried Kombu sheet
  • 1/4 cup sauce
  • Separated 10 cups water
  • 6[150 gm] packages of thin ramen noodles.
  • 3 medium eggs.

For Shoyu Tare:

  • 2-3 tablespoon mirin and ½  cup soy sauce
Best Chicken Ramen Noodles Recipe

Instructions for Chicken Ramen Noodles Recipe:

  • Place a rack into the oven and heat up the oven to 215°C or 425°F. Place and arrange the chicken wings in a roasting pan or casserole dish. Roast for 30-32 minutes or until it will turn into brownish color. Reduce the oven’s heat to 190°C or 375°F, then add the scallions and carrots and stir it to mix it properly. Then roast it for about 20-25 minutes.
  • Take the vegetables and chicken to an stockpot. Now, Place the empty roasting pan on the stovetop upon high heat. Add 2-3 cups of water and stir it thoroughly, stir up all the flavorful ingredients from the surface of the pan. Stir until its boiled.
  • Now, put ginger, shitakes, garlic, kombu and 8 cups of water altogether in a pot and stir it properly until it will be mixed well. Put it on high heat until it got some bubbles on the edges only.
  • Now, reduce the heat to low and mix up by adding soy sauce [simmer uncovered], after some time intervals check it whether the fat and scum comes on the surface by skimming it with a large spoon for 3-3 ½ hours.
  • Discard the solids and pour the broth into a large bowl through a fine mesh strainer. Wait until it will cool down to room temperature, then cover it and refrigerate overnight. Next day the remove the fat and scum onto the surface.
  • Mix mirin and soy sauce in a airtight container and refrigerate.
Best Chicken Ramen Noodles Recipe

For Servings:

  • Place a large sauce pan on high heat and pour 4 cups water into it until its boiled. Now, reduce the heat on low, gently put the eggs into the water 1 at a time and simmer it for about 6-7 minutes. Remove the eggs when boiled and take them out for a ice bath, peel them and cut half sliced.
  • Add noodles to a pan and cook them according to the directions on the package packet and place aside for now.
  • Now, after refrigerating overnight, bring the broth and boil in a separate saucepan and after it starts to boil add tare to your taste.
  • Pour the broth into the bowls as per your servings and then add noodles half sinked into it, now add toppings including bamboo shoots, scallions, 1 to 2 egg halves and drizzle it with oil.
     
Best Chicken Ramen Noodles Recipe

Best Mushrooms for this recipe:

Generally, the best choice of mushrooms for the Chicken Ramen Noodles recipe is shiitake mushrooms but if they are dry. I prefer to use them because shiitake mushrooms add some extra flavors to this recipe

But if you don’t want to use shiitake or by any chance they are nor available then you can use Crimini mushrooms in this chicken ramen noodles recipe.

Best Chicken Ramen Noodles Recipe

Best Chicken Options for this recipe:

Basically, I personally loves chicken wings in these ramen noodles because of their light and delicious taste that balances with other flavored ingredients. But if you want me to recommend other chicken options for this recipe then my other choices are:

  • Chicken Thighs: My second best option is boneless chicken thighs and if you are talking about its quantity then you must take 1 pound diced boneless and skinless chicken thighs.
  • For cooking: Take a large skillet and add some oil in it  and then add chicken thighs. Cook it until the chicken turns golden for about 4-6 minutes.

 

  • Chicken Breast: my next best option is to use the chicken breast. Take 2 boneless chicken breasts,
  • For cooking:

    Preheat the oven to 375 degrees. Sprinkle the chicken with salt and pepper according to the taste. Melt the butter in a large oven safe skillet or pot over medium heat and add the chicken with skin-side down, and cook until the skin is golden brown and releases easily from the pan for about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes from other side, until golden. Now, transfer the skillet to the oven and roast for about 15-20 minutes, until the chicken is cooked well. Remove the chicken from the oven and  transfer the chicken to a plate and cover with foil until ready to serve.

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Best Chicken Ramen Noodles Recipe |

Chicken Ramen Noodles

THE HUB COOK
Looking for the perfect mains, Chicken ramen noodles recipe suits it well. There is no single Chicken Ramen Noodles recipe but there are so many ways to make by differentiating its flavored soup amazing toppings and also cooking style. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Calories 188
Servings 4

Ingredients
  

  • 15-20 [50 gm]. Shiitake mushrooms {dry}
  • 4-5 [ 225 gm] Small Carrots cut into small round pieces
  • 3 medium bunches scallions with trimmed roots.
  • 2.5 kg Fresh Chicken Wings
  • 1 Medium Garlic trimmed skin, cut vertically.
  • 1  medium ginger piece cut into small pieces after peeling.
  • 1 [6 inch] dried Kombu sheet
  • ¼ cup sauce
  • 10 cups water
  • 6 [150 gm] packages of thin ramen noodles.
  • 3 medium eggs.

For Shoyu Tare

  • 2-3 tbsp mirin 
  • ½ cup  soy sauce

Instructions
 

  • Place a rack into the oven and heat up the oven to 215°C or 425°F. Place and arrange the chicken wings in a roasting pan or casserole dish. Roast for 30-32 minutes or until it will turn into brownish color. Reduce the oven’s heat to 190°C or 375°F, then add the scallions and carrots and stir it to mix it properly. Then roast it for about 20-25 minutes.
  • Take the vegetables and chicken to an stockpot. Now, Place the empty roasting pan on the stovetop upon high heat. Add 2-3 cups of water and stir it thoroughly, stir up all the flavorful ingredients from the surface of the pan. Stir until its boiled.
  • Now, put ginger, shitakes, garlic, kombu and 8 cups of water altogether in a pot and stir it properly until it will be mixed well. Put it on high heat until it got some bubbles on the edges only.
  • Now, reduce the heat to low and mix up by adding soy sauce [simmer uncovered], after some time intervals check it whether the fat and scum comes on the surface by skimming it with a large spoon for 3-3 ½ hours.
  • Discard the solids and pour the broth into a large bowl through a fine mesh strainer. Wait until it will cool down to room temperature, then cover it and refrigerate overnight. Next day the remove the fat and scum onto the surface.
  • Mix mirin and soy sauce in a airtight container and refrigerate.

For Servings

  • Place a large sauce pan on high heat and pour 4 cups water into it until its boiled. Now, reduce the heat on low, gently put the eggs into the water 1 at a time and simmer it for about 6-7 minutes. Remove the eggs when boiled and take them out for a ice bath, peel them and cut half sliced.
  • Add noodles to a pan and cook them according to the directions on the package packet and place aside for now.
  • Now, after refrigerating overnight, bring the broth and boil in a separate saucepan and after it starts to boil add tare to your taste.
  • Pour the broth into the bowls as per your servings and then add noodles half sinked into it, now add toppings including bamboo shoots, scallions, 1 to 2 egg halves and drizzle it with oil.

Notes

In this ramen noodles recipe we recommend to use the shiitake mushrooms [Gives the best flavors] but you can also take button or cremini mushrooms.
Shoyu ramen is made when we add soy sauce/shoyu tare into it, in this recipe we add this shoyu tare. Its all upon you to add or skip this step.

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