Chinese and Japanese influences inspire this Hoisin Chicken Ramen, a glorious Hoisin Chicken breast and Swiss chard in a noodle broth.
Chinese and Japanese Noodle Soup.
This recipe is a bit of a mix of influences, the soup itself is very definitely Japanese Ramen… However, we also have a wonderful hoisin sauce glazed chicken breast that is very Chinese.
Ramen often gets a bad rep as being throw away food. But done well I think that it is a dish capable of gracing any table.
It is also a wonderfully quick way of cooking, marinade time aside this takes just 25 minutes.
You can, of course, skip the marinade time and go straight for cooking. The chicken will still taste great, just not as rich, you will still have a great ramen!
What Noodles to Use In Ramen?
It may sound as though the answer to this question is obvious.
There is a but, of course, there is. Those cheap noodles that are labelled ramen and come with a chicken or beef flavour packet are genuinely awful.
Leave them alone and run away, you can get good ramen noodles from Asian stores. However, I always use the dried egg noodles that you get in most supermarkets.
They are typically wheat egg noodles and have a much more pleasing texture to my palate.
I let them soak in boiling water for 5 minutes and then drain and refresh in cold water.
This recipe is super simple but as ever there are pinch points and things to look out for.
The first is the soy sauce, please note that we are using Dark Soy and not Light Soy. Many people assume that light soy is low in salt, this is not the case, they are very different products.
Adding both light soy and fish sauce will over salt this recipe.
Finally boiled eggs, we all have our favourite old wives tale for the cooking of boiled eggs.
However, the two things that really make a difference is age and temperature. Older eggs peel much more easily and room temperature eggs are less prone to cracking.
Chilled eggs also take longer to cook, I boil my room temperature eggs for 6-6.5 minutes for a nice jammy egg.
- 2 Tsp Hoisin Sauce
- 1 Tsp Dark Soy Sauce
- 1 Tsp Fish Sauce
- 1 Tsp Mirin
- 300 g Chicken Breasts
- 500 ml Chicken stock
- 20 g Ginger
- 4 Garlic Cloves
- 1 Star Anise
- 1 Egg
- 1 Tbsp White Miso paste
- 75 g Swiss Chard Leaves
- 100 g Egg Noodles
- Mix together the hoisin sauce, Dark Soy, Fish Sauce and mirin to form and use it to coat the chicken breasts and allow to marinate for 1 hour.
- Cut the ginger into batons as fine as you can make them.
- Slice the garlic as thinly as you can.
- Bring together the chicken stock with the ginger, garlic and star anise and allow the flavours to infuse on a low heat.
- Heat a frying pan over a medium high heat and add a splash of oil.
- Add the chicken breast presentation side down and cook for 7-8 minutes.
- Flip and cook on for a further 7-8 minutes.
- You want an internal temperature of 73C or 165F for the chicken breast.
- Allow the chicken to rest for 5 minutes before slicing.
- Whilst the chicken is cooking bring a pan of water to the boil and add an egg and cook for 6 minutes.
- Stir the miso paste into the stock mixture and remove the star anise.
- Add the egg noodles to the stock and cook for 2 minutes.
- Finely shred the chard leaves and add to the noodles and stock and cook for 6 seconds.
- Spoon out into bowls and top with the carved chicken breast and boiled egg.
I usually batch freeze my chicken stock in 250ml servings and if I want an Asian style broth I will infuse with flavourings at a later date. Adapted from Wagamama
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 505 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 243mg Sodium: 1365mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 61g