Ingredients

1 chicken breast

2 garlic cloves, minced

1/2 inch fresh ginger, minced

2 pak choi, chopped in half lengthwise

200g fresh ramen or egg noodles

1 tablespoon sriracha

1 tablespoon light soy sauce

1/2 tablespoon sesame oil (optional)

1/2 tablespoon sugar

1 chicken stock cube (10g)

300ml boiling water

1/4 red onion, finely sliced

1 lime wedge

Fresh coriander, roughly chopped

Fresh red chillies, finely sliced

Instructions

Step 1: Place a non-stick frying pan on medium heat. Drizzle in some oil and add the chicken breast. Fry each side for about 5 minutes or until golden and cooked through.

Step 2: Add the minced garlic, ginger, and pak choi to the pan. Cover with a lid and cook for a few minutes until the pak choi is al dente. Add a splash of water to create steam while cooking. Once ready, turn off the heat but keep the lid on and set the pan aside.

Step 3: Prepare all your garnish ingredients: finely slice the red onion, chop the coriander, and slice the red chillies.

Step 4: Cook the fresh noodles according to the package instructions, usually a couple of minutes. Drain and set aside.

Step 5: In your ramen bowl, combine sriracha, light soy sauce, sesame oil (if using), sugar, and the chicken stock cube. Mix well.

Step 6: Boil water and pour 300ml into the bowl, leaving about 1 1/2 inches from the top. Stir to blend all ingredients. Taste and adjust seasoning if needed.

Step 7: Slice the cooked chicken breast thinly and get your garnishes ready.

Step 8: Add the noodles to the soup bowl, followed by the sliced chicken and pak choi.

Step 9: Top your ramen with red onion, coriander, fresh red chillies, and a wedge of lime. Squeeze the lime over before eating. Enjoy your homemade Wagamama-style ramen!

Tips & Variations

For extra richness, add a soft-boiled egg on top just before serving.

Substitute chicken stock cube with vegetable stock for a lighter flavor or to make it vegetarian (replace chicken with tofu).

If you like it spicier, increase the sriracha or add more fresh chillies.

Use bok choy instead of pak choi if preferred; both work well.

FAQs

Can I use dried noodles instead of fresh ones?

Yes, dried noodles work fine but may require a longer cooking time according to the package. Fresh noodles give a softer texture, but dried versions are a good pantry backup.

Is sesame oil necessary in this recipe?

Sesame oil adds a nutty depth to the broth but is optional. If you don’t have it, you can omit it or substitute with a mild vegetable oil, though the flavor will be slightly different.