Nyam with Ny

Nyam Recipes – Chilli Chicken Ramen

I finally made ramen!! After missing the taste of delicious ones back in my second home in Tokyo and around London, I decided to take matters in my own. After experimenting and cooking up many tastes, in the end I made one that I can recommend to everyone to try. I wanted to perfect my tantanmen more but a chilli chicken ramen is more appealing to a wider range of people. Even without the chicken, you can enjoy with the range of vegetables and extras I have added.

Ramen is not one of my favourite Japanese dishes, but it is one that I had on the go living in Tokyo due to it being quickly made and filling. It’s perfect to eat all year around and I hope my ramen is something great to spice up your life more! So, enjoy!


  • Miso Tasty Ramen Noodle Kit (includes 2x non-fried noodle nests, x2 white miso pastes, x2 seaweed garnishes. x2 sesame oils and x2 sesame seed sachets)
  • 3 Spring Onions
  • 3 tablespoons of Sesame Oil
  • 3 tablespoons of Chinese 5 spice seasoning
  • 2 Garlic
  • 2 Birds eye chillies
  • 2 Chicken breasts
  • 2 tablespoons of chilli powder
  • 2 tablespoons of mixed herbs
  • 1 tablespoon of Menma (Bamboo Shoots)
  • 1 tablespoon of White Sesame Seeds
  • 1 tablespoon of Black pepper
  • 1 tablespoon of White pepper
  • 1 teaspoon of Thyme
  • 1 teaspoon of Shichimi
  • 1 teaspoon of Salt
  • 1 Nori seaweed
  • 1 tonkotsu soup sachet of Daisho Hakata Ramen
  • 1 Ginger
  • ½ White Onion

How-to Recipe

  1. Chop up the ginger, white onion, garlics, spring onions and chillies and leave to a side.
  2. Add sesame oil from the Noodle Kit pack and fry the chicken into a big pot for the next 10 minutes until partially golden and brown.
  3. Once cooked, add more sesame oil with the ginger, onions, garlics, spring onions and chillies into the pot for 5 minutes.
  4. After this time, add water to a ¼ way up into the pot (or a little more if you want broth) with the seaweed garnishes, miso pastes and sesame seeds from the Miso Ramen Noodle Kit pack.
  5. Add the tonkotsu soup sachet, noodles and seasoning and cook for 15 minutes more.
  6. Serve with the extra sesame seeds and add the menma and nori seaweed to be placed on top of the ramen.

Leave a Reply

%d bloggers like this: