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Spicy Red Hot Creamy Ramen with Char Siu Chicken
Spicy Red Hot Creamy Ramen with Char Siu Chicken – Recipe

Explore more about Spicy Red Hot Creamy Ramen with Char Siu Chicken recipe

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Ingredients per serve

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What you need

Explore more about Spicy Red Hot Creamy Ramen with Char Siu Chicken recipe

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Ramen broth (chicken and mackerel)

    • Place smoked mackerel bones into cold water (2L per 10 serves). Add mushrooms and kombu. Bring to the boil and simmer for 45–60 minutes. Strain the broth.
    • Combine onions, garlic, ginger, mushrooms, 2/5 of light soy sauce, miso and gochujang with KNORR Concentrated Liquid Stock in a large cooking pot and add water (4L per 10 serves). Bring to a boil and simmer for 30 mins to infuse the flavours. Strain the stock. If needed, add salt or more light soy sauce. If you like it spicier, add more gochujang.
    • Combine the broths and add HELLMANN’S Real Mayonnaise, mixing quickly. Don’t let broth cook any more. Mix with a whisk or pulse with a hand blender.

  3. Ramen eggs

    • Bring water to the boil then add eggs to the pan and boil for 6 minutes. Remove eggs and place them in ice cold water to cool before peeling.
    • Mix mirin, dark soy sauce and remaining 3/5 of light soy sauce in a small bowl then add the eggs and leave them to marinate for at least 3 hours, but ideally overnight in the fridge.
    • Bring to room temperature before serving and cut in half.

  4. Chicken char siu

    • Mix garlic, five spice powder, dark honey, hoisin sauce, all-purpose soy sauce, ketchup and toasted sesame oil in a bowl and add the chicken thighs. Marinate overnight.
    • Grill the chicken until cooked, then cut into thin slices.

  5. To serve

    • Evenly divide broth and noodles into bowls.
    • Top ramen with sliced char siu chicken, ramen eggs, mushrooms, charred baby corn, grated carrot, spinach leaves and spring onions.
    • Drizzle some crispy chilli oil over the ramen.
    • Sprinkle with some sesame, togarashi and micro greens.
    • Serve with a nori sheet on the side of the bowl.
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