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leftover roast chicken ramen
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Leftover Roast Chicken Ramen

This udon noodle ramen is a great way to use up leftover roast chicken! There's a punchy chicken broth, thick noodles, a fudgy soft boiled egg, chunks of chicken & lots of veg.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 4 People
Author: Ben Racey

Equipment

  • Large Saucepans
  • Large Frying Pan

Ingredients

Miso Chicken Broth

  • 3 Garlic Cloves
  • A 1" Piece Of Ginger
  • ½ tbsp Vegetable Oil
  • 1.2 Litres Chicken Stock (See Notes)
  • 1 tbsp White Miso
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 tsp Light Brown Sugar

To Serve

  • 4 Large Eggs
  • 300 g Leftover Roast Chicken (Cut/Shred Into Chunks)
  • 4 Baby Pak Choi (Each Cut In Half)
  • 450 g Ramen Noodles (See Notes)
  • 200 g Chestnut Mushrooms (Thinly Sliced)

Toppings

  • 6 Spring Onions (Peeled & Thinly Sliced)
  • 2 tsp Toasted Sesame Seeds (See Notes)

Instructions

Miso Chicken Broth

  • Peel the garlic cloves & garlic then thinly slice.
    I like to cut the ginger so that it's a similar size to the sliced garlic but feel free to cut yours as big as you like.
  • Set a large saucepan over a medium heat then add in the vegetable oil. Once hot, add in the sliced garlic & ginger & cook, stirring frequently for 30 seconds - 1 minute, until golden.
  • Turn the heat down to low & add in the chicken stock. Leave this to warm through for a minute or two.
  • Next, add the miso paste into a small bowl & add in 4 tbsp of the warm stock. Stir/whisk until smooth then add into the stock along with the soy sauce, rice vinegar & sugar.
  • Let the broth warm gently whilst you prep the other ingredients (around 20 minutes or so).
    Don't let the broth boil as it will turn cloudy!

Ramen

  • Set a large pan of water over a high heat, bring to the boil then carefully add in the eggs. Cook for 7 minutes then refresh in a bowl of ice water. Peel once cool then cut each egg in half & set to one side.
    Make sure that your water is boiling at all times!
  • Cut/shred the roast chicken into chunks then add into the broth.
    It's best to keep the chunks of chicken fairly large, so they don't dry out as you reheat them. The chicken will take around 10 minutes to warm through (make sure that it's piping hot!). We'll be adding the pak choi in after the chicken's been in for about 6 minutes, to finish cooking it.
  • Next, set a large pan of water over a high heat & bring to the boil. At the same time, set a large frying pan over a medium heat & add in ½ tbsp of vegetable oil.
  • Once the oil in the pan is hot, add in the pak choi (cut side down) then fry for 2-3 minutes, until golden brown. Add the pak choi into the broth & cook gently until tender. This will take around 3-4 minutes.
  • Next, add your udon noodles into the pan of water, cook following the packet's instructions then drain. Then in the meantime, add the sliced mushrooms into the frying pan, season with salt then fry until tender. Transfer the mushrooms into a bowl once cooked.
    I used fresh udon noodles which only take a couple of minutes to cook. Dried will take 5-10 minutes, so will need to be cooked a bit earlier, so that everything comes together at the same time!

Plating Up

  • Divide the udon noodles between 4 bowls then use a ladle to add the broth on top. Make sure to equally divide the chicken & pak choi between each bowl.
  • Next, add a generous spoonful of mushrooms into each bowl then top each portion of ramen with a soft boiled egg, sliced spring onions & a sprinkle of the toasted sesame seeds. Serve immediately.

Notes

1. Chicken Stock - For the broth, you can use a homemade chicken stock or stock cubes/pots dissolved in boiling water. For 1.2 litres of stock, I used 2 chicken stock pots.
2. Udon Noodles - I like to use fresh udon noodles (the packs you get in the supermarket) as they cook/reheat quicker. Dried udon noodles will work as well but will take longer to cook so keep this in mind!
3. Toasted Sesame Seeds - I used a mix of white & black sesame seeds but feel free to use one or the other if you'd prefer. To toast, add the sesame seeds into a small frying pan then cook over a medium heat until golden & fragrant. This will only take a minute or two.
4. Chicken - I used leftovers from my foolproof roast chicken recipe! Make sure to remove any bones before adding the chicken into the broth.
5. Cooking On An Aga - Use the simmering plate to make the broth & the boiling plate to cook the pak choi & mushrooms.