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Homemade Ramen with Crispy Chicken

COOK TIME
30 mins
PREP TIME
30 mins
SERVINGS
2
RATE THIS RECIPE
(4)
TODAY All Day
COOK TIME
30 mins
PREP TIME
30 mins
SERVINGS
2
RATE THIS RECIPE
(4)

Ingredients

Ramen noodles
  • 1 cup flour
  • 1 teaspoon baking soda, baked on a cooking tray for one hour at 180 F
  • 1/4 cup warm water
Crispy Chicken
  • 2 chicken thighs, skin-on
  • Salt
Ramen broth
  • 1 inch ginger, minced
  • 1 tablespoon minced garlic
  • 1/2 cup shiitake mushrooms
  • 6 cups chicken broth
  • 2 teaspoons dried lemongrass (or fresh sprig)
  • 1 tablespoon lemon juice
  • 1 star anise, splash of mirin, soy sauce and toasted sesame oil (optional)
Garnish
  • 2 medium-boiled eggs, marinated (see recipe)
  • 1 scallion, chopped
  • Sesame seeds

Chef notes

This warm, nourishing soup reminds me of my bà ngoại, that's Vietnamese for grandmother. With star anise and lemongrass, the broth is more reminiscent of a pho-style soup. Making noodles at home might seem really tough, but if you use baked baking soda, they will turn out springy and tender. For toppings, my soy-marinated eggs are a must! 

Special equipment: A pasta roller isn't necessary but it may be helpful. 

Swap option: Substitute dried mushrooms for fresh mushrooms

Preparation

Prepare ramen noodles:

1.

Add flour to a large bowl and create a well in the center.

2.

Combine baked baking soda with warm water and add the mixture to the well.

3.

Stir the warm water into the flour.

4.

Once mixed, remove the dough from the bowl and kneed for approximately 5 minutes.

5.

Roll dough into a ball, cover in plastic wrap and let it rest for at least 30 minutes.

6.

After 30 minutes, roll out dough to approximately 1/8-inch and cut strips or run through a pasta machine to make noodles that are a little thinner than fettuccine. 

7.

When you're ready to serve dinner, add noodles to salted boiling water for 4 to 5 minutes until al dente. Drain and set aside. 

Prepare crispy chicken:

1.

Use a knife to make parallel, shallow cuts through the chicken skin. Do not cut into the meat. 

2.

In a large pot, pan sear the chicken, starting with skin-side down, for 7 to 8 minutes on each side until the poultry reaches an internal temperature of 165 F. Remove and set aside.  Prepare ramen broth:

1.

To the same large pot, add ginger, garlic and mushrooms; saute for approximately 3 minutes, until aromatics become fragrant. 

2.

Add the chicken broth, salt, lemon juice, lemongrass and other optional ingredients (star anise, mirin, soy sauce or sesame oil). Let broth simmer for at least 10 minutes to allow the flavors combine. 

3.

When you're ready to serve, add cooked noodles to a serving bowl and top with broth, sliced chicken and marinated eggs. Garnish with scallions and sesame seeds. Enjoy!