Hoisin Chicken Ramen Recipe

Chinese and Japanese influences inspire this hoisin chicken ramen, a glorious hoisin chicken breast and Swiss chard in a noodle broth.

Course Main Course, Soup

Cuisine Anglo Japanese

Keyword chicken ramen, chicken ramen noodles, chicken ramen soup, easy chicken ramen

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 505kcal

Mix together the hoisin sauce, dark soy, fish sauce and mirin to form and use it to coat the chicken breasts and allow to sit whilst you prepare the remaining ingredients.
Peel the ginger, then cut it into batons as finely as you can.
Peel and slice the garlic as thinly as you can.
Bring together the chicken stock with the ginger, garlic and star anise in a 20cm or 8" saucepan and allow the flavours to infuse on a low heat.
Place the ramen noodles in a bowl and pour over enough boiling water to cover them. Cover the bowl with a plate and let the noodles sit for 3-5 minutes, then refresh in cold water.
Heat a frying pan over a medium-high heat and add the oil. Add the chicken breast presentation side down and cook for 7-8 minutes. Flip and cook for a further 7-8 minutes.

You want an internal temperature of 73°C or 165°F 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 a boil and add an egg and cook for 6 minutes.
Remove the star anise, then stir the miso paste and light soy sauce into the stock mixture, followed by the chard leaves and allow to sit for 30 seconds.
Add the noodles and cook for 60-90 seconds.
Spoon out into bowls and top with the carved chicken breast and half of a boiled egg on each.