Wagamama’s Chicken Ramen (Chilli Chicken)
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Wagamama’s chicken ramen (chilli chicken) is one of the restaurant’s famous dishes. I’ve recreated the recipe with my twist, so it’s easy to make at home. Made with fresh herbs, chicken, medium egg noodles, and aromatics, you’ll love the deliciously comforting flavour of this recipe.
Why you’ll love this recipe
My version of Wagamama’s chicken ramen (chilli chicken) is just as flavourful, bold, fiery, and satisfying as Wagamama’s recipe, but you won’t need to get dressed up for the restaurant! This version is also perfect for meal prep, so you can enjoy easy heat and eat meals throughout the week.
I’ve even noted in the instructions which ingredients to freeze, so you’ll have a fresh bowl of Wagamama’s chicken ramen and prepped leftovers ready by the time you work your way through the recipe!
By making a homemade version of this Wagamama chicken ramen, you can adjust the flavour to your needs. Use fewer chillies and chilli flakes if you don’t enjoy spicy foods. Or, you can leave them out entirely for a more savoury soup.
If you’re in the mood for additional comforting recipes during the week, try making the following Gyoza Soup, 10 Minute Vegetable Noodle Soup, or Grilled Aubergine Curry.
Ingredients
Chicken Breast
I included chicken breast to keep this Wagamama’s Chicken Ramen (Chilli Chicken) lower in calories yet high in protein. Boneless, skinless chicken thighs, beef, or pork belly (for spicy pork ramen) also work well. Grilled or pan-fried tofu is a great alternative for vegetarians and vegans.
Chillies
Fresh or dried chillies work great in this recipe. If you use dried chillies, rehydrate them in some water before incorporating them into the dish. Try using shishito peppers, considered mild chillies, for a less fiery recipe.
Fresh Coriander
Using fresh herbs helps provide a fresher flavour, but dried herbs will work just as well. Start with ½ the amount of dried herbs and adjust to taste.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
If you follow a gluten-free diet, you can still enjoy Wagamama’s chicken ramen (chilli chicken) with a quick substitution. Use gluten-free noodles like soba or gluten-free ramen to turn this chilli chicken ramen into a gluten-free meal. It’s worth double-checking that the chicken stock and miso paste do not have gluten, as some brands add gluten to these items.
You can also make this chicken ramen (Wagamama style) vegan/vegetarian by replacing a few items. Swap out the egg noodles for rice noodles and use tofu or edamame to replace the chicken breast.
How to make Wagamama’s chilli chicken ramen
- Marinade the chicken in a bowl with the sliced chillies and season with salt and pepper (Image 1).
- Sear the sliced chicken breast with 1 tbsp rapeseed oil over a high heat. I used a griddle pan but use a non-stick if you don’t have one. Sear each side for 2-3 minutes, depending on thickness. Cook 3 days worth of chicken & freeze the remaining portions for later (Image 2).
To 3 meal prep containers, add the dry ingredients (ginger, noodles, beansprouts, half the spring onion & coriander). Store the garnishes separately.
3. When you’re about to eat, blend 1 de-seeded chilli, 1 clove of garlic, 1 tbsp miso paste and 500ml of water. Add the dry ingredients into a pan, along with half a stock cube and your chilli broth. Cover with a lid and cook for 5 minutes (Image 3).
4. Serve in a bowl and top with coriander, spring onions, a lime wedge, the grilled chicken and an extra sprinkle of chilli flakes if you can hack it (Image 4).
Other chicken recipes for you to try; Chicken Swarma bowl, Spanish Chicken & Chorizo Stew and Lebanese Inspired Chicken Pilaf
Tips for the best result
Cook the chicken first.
Since it does not take long for the noodles to cook for Wagamama’s chicken ramen (chilli chicken), it’s necessary to pre-cook the chicken. If you don’t use cooked chicken, your dish will have raw/undercooked protein. Note: You can marinate the chicken for additional flavour. A ginger soy marinade works well with this recipe.
Measure out the ingredients.
Always measure the ingredients for ramen recipes, as everything cooks quickly (especially the noodles). Having everything prepped and chopped means you can avoid overcooking/burning ingredients.
Remove the chilli seeds for less heat.
If you want to cut down on the spice slightly, you can remove the seeds and white membrane from the inside of the chillies.
Add the toppings of your choice.
This spicy chicken ramen is versatile, so add whichever toppings you enjoy. Soft-boiled eggs, sliced red chilli, sesame seeds, sriracha hot chilli sauce, sliced red onion, a drizzle of soy sauce, and fish cakes all work well with the flavours in this Asian fusion dish.
Add some extra veggies on the side for a more satisfying meal! Try making one of the following dishes with this chilli chicken dish: Rainbow Stir-Fry, Honey Soy Prawn Salad or The BEST Halloumi Salad
FAQS
This Wagamama’s chicken ramen (chilli chicken) is meant to create a warming heat in your mouth without making you jump up for a glass of milk. It’s got some heat, but it isn’t overpowering.
Wagamama chicken ramen is a pan Asian dish created by the restaurant Wagamama. It typically includes grilled chicken, ramen noodles, broth, aromatics, and various toppings.
What do you serve with Wagamama’s chicken ramen (chilli chicken)?
You can pair Asian sides with this chilli chicken ramen or any side you choose. Since it’s quite flavourful, it pairs best with simple sides. Here are a few of my favourite options: Air Fryer Green Beans, Crostini Recipe, or Spicy Tuna with Crispy Rice.
Explore More Recipes
If you tried this Wagamama’s Chicken Ramen, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys đź’› Let’s get cooking! – Mimi x
Wagamama’s Chicken Ramen (Chilli Chicken)
Ingredients
- 620 g chicken breast, sliced into thin pieces (ÂŁ3.84)
- 75 g fresh chillies (ÂŁ0.55)
- 50 g spring onions (ÂŁ0.50)
- 1 red onion, thinly sliced (ÂŁ0.15)
- 200 g bean sprouts (ÂŁ0.50)
- Bunch of fresh coriander (ÂŁ0.55)
- 1 lime, sliced into wedges (ÂŁ0.25)
- 300 g egg noodles (ÂŁ1.00)
- 5 tsp fresh ginger (ÂŁ0.50)
- 5 cloves garlic (ÂŁ0.39)
- 5 tbsp miso paste (ÂŁ1.75)
Cupboard Essentials
- 2 tbsp rapeseed oil
- 2.5 chicken stock cubes
- Salt & Pepper
- Chilli flakes
Method
- Start by searing the sliced chicken breast with 1 tbsp rapeseed oil over a high heat. I used a griddle pan but use a non-stick if you don’t have one. Sear each side for 2-3 minutes, depending on thickness. Cook 3 days worth of chicken & freeze the remaining portions for later.
- To 3 meal prep containers, add the dry ingredients (ginger, noodles, beansprouts, half the spring onion & coriander). Store the garnishes separately.
- When you’re about to eat, blend 1 de-seeded chilli, 1 clove of garlic, 1 tbsp miso paste and 500ml of water.
- Add your container with the dry ingredients into a pan, along with half a stock cube and your chilli broth. Cover with a lid and cook for 5 minutes.
Notes
- Cook the chicken first and ensure it’s fully cooked and avoid raw/undercooked protein in the dish. Consider marinating the chicken for additional flavor.
- Measure out the ingredients for the ramen recipe to ensure proper cooking times and avoid overcooking or burning.
- If you prefer milder spiciness, remove the seeds and white membrane from the chillies before using them in the recipe.
- Add the toppings of your choice: such as soft-boiled eggs, sliced red chilli, sesame seeds, sriracha hot chili sauce, sliced red onion, a drizzle of soy sauce, and fish cakes to complement the Asian fusion flavors.
Nutrition
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