Hoisin Chicken Breast Ramen with Chard

Chinese and Japanese influences inspire this Hoisin Chicken Ramen, a glorious Hoisin Chicken breast and Swiss chard in a noodle broth. 

Square image of a hoisin chicken ramen with a boiled egg and Swiss chard served in an Asian style bowl decorated with a blue flower

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!

If this is your sort of thing then you really do need to check out my Pork Ramen recipe for slightly different flavours! Or if you want spice then try this Thai chicken noodle soup!

Portrait overhead image of a hoisin chicken ramen with a boiled egg and Swiss chard

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.

I use them in practically every noodle recipe I have from the classic dan dan noodles through to my vegetarian sweet and sour noodles.

Portrait extreme close up image of a hoisin chicken breast with an out of focus jammy boiled egg

Cooking Guide.

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.

Hoisin Chicken Ramen Recipe

Hoisin Chicken Ramen Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Marinade Time: 1 hour
Total Time: 1 hour 30 minutes

Ramen gets a real bad rep from those dodgy packets but this delicious simple hoisin chicken breast number gets sings with great flavours.

Ingredients

  • 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

Instructions

  1. 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.
  2. Cut the ginger into batons as fine as you can make them.
  3. Slice the garlic as thinly as you can.
  4. Bring together the chicken stock with the ginger, garlic and star anise and allow the flavours to infuse on a low heat.
  5. Heat a frying pan over a medium high heat and add a splash of oil.
  6. Add the chicken breast presentation side down and cook for 7-8 minutes.
  7. Flip and cook on for a further 7-8 minutes.
  8. You want an internal temperature of 73C or 165F for the chicken breast.
  9. Allow the chicken to rest for 5 minutes before slicing.
  10. Whilst the chicken is cooking bring a pan of water to the boil and add an egg and cook for 6 minutes.
  11. Stir the miso paste into the stock mixture and remove the star anise.
  12. Add the egg noodles to the stock and cook for 2 minutes.
  13. Finely shred the chard leaves and add to the noodles and stock and cook for 6 seconds.
  14. Spoon out into bowls and top with the carved chicken breast and boiled egg.

Notes

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
Calorific details are provided by a third-party application and are to be used as indicative figures only.

39 thoughts on this Recipe:

  1. Same here in Hungary Jacqueline so I have to make my own… Although I do not miss the communal benches and food arriving when ever it is ready ๐Ÿ˜‰

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  2. Wow this sounds amazing! I love all of the flavor combinations you put together. I may try that this evening with the fresh chicken stock I have sitting in the fridge! I don’t have any swiss chard so maybe I’ll supplement with some spinach or kale!

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  3. Superb, I love finding little stuff in stores, I found some pomegranate molasses last weekend, queue lots of middle eastern stuff coming your way ๐Ÿ™‚

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  4. Never purchased fish sauce ๐Ÿ˜ฎ You must find your way to an Asian store right now and get some, it is one of those ingredients that adds so much to a dish without being able to taste it, what ever you do though, don’t test it… From a spoon it is one of the fugliest things you have ever tried, stick it in a dish however and it becomes magic!

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  5. Totally with you, eating out is a great treat but 10 days in a row, particularly in overly generous Hungarian restaurant definitely takes its toll ๐Ÿ˜‰

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  6. I can see Asian flavours and colder weather working, there are lots of warming aromats that provide their own version of central heating like ginger & five spice… I don’t think it is strange at all ๐Ÿ˜€

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    • Thanks Jennifer, I love this dish a bit of an all rounder, quite a show stopper but easy enough to scale up and feed as many as you like, hope you enjoy it as much as we do.

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  7. Brian, that’s a beautifully presented bowl of goodness. Wagamamas is alright, but I’d be amazed if your noodle soup isn’t far superior to theirs.

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  8. Thanks for popping by Sarah, glad you like the dish, I love soup all year round but could not agree more about an Autumn or winters day a beautiful bowl of soup and what ever the elements are doing seem to fade into nothingness!

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  9. This is so timely, Brian! It has been raining cats and dogs for several days in the metro and I have been gorging more and more noodle soup.

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  10. I’m so ready for Fall and soup season, too! So done with summer ๐Ÿ™‚ This looks like such a comforting bowl of soup —

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    • There are no rules here so fill yer boots however I would suggest you may not get a second invite to some peoples homes ๐Ÿ˜‰ I believe Hoisin sauce is vegetarian but I would double check the label just to be sure, you could swap out the chicken stock for vegetarian, the grilled chicken for grilled tofu and then it just depends how you feel about fish sauce, if you don’t want to use it you could kind of replace with light soy for the seasoning but the flavour will change slightly.

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  11. Thanks Karen, this sort of thing is a go to meal at least once a week and just change it up to what ever is good and fresh at the time.

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  12. I really want to learn this recipe. My husband and I are alone now, without picky kids, so I am free to experiment! This is a direction of cooking I want to go! Looks so delicious! And easy, and tasty!

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    • Thanks Diane, I started playing around cooking things like this when I left the UK and it is such a simple quick way of cooking, infinitely flexible and I suppose quite healthy too… And all that matters is that it always tastes wonderful, works wonders with fish and seafood.

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  13. Thanks Whitney, it really is incredibly simple to make and you can change up to broth really simply… No matter what the occasion chicken soup is always needed!

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    • Thanks Renee, it is pretty healthy I guess but really packs a punch with flavour which was much needed after gorging on to much food whilst taking a break for 10 days.

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  14. This looks beautiful Brian! ๐Ÿ™‚ Hoisin is one of my husband’s favourite sauces (He would put it on everything if he could!) and he would LOVE this!!

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