Roast Chicken Ramen

Roast Chicken Ramen

Roast Chicken Ramen

13 May 201805:19


* indicates optional ingredients

  • 300ml of NesProteins Chicken Bone Broth

  • 1 knob ginger, approx 1cm cubed, and halved

  • 1 clove garlic peeled and smashed

  • 3-5 black peppercorns

  • 1 tsp organic sweetener, sugar, maple syrup or honey

  • 2 tsp gluten free tamari

  • 1 birdseye chilli, finely sliced with seeds

  • 150g (Approx) Leftover meat from a roast dinner

  • Leftover vegetables from a roast diner (Brussel sprouts, greens, carrots, chestnuts etc. anything goes)

  • 1 medium, organic soft boiled egg

  • 1 nest / portion udon noodles

  • 1 lime

  • 1 handful fresh coriander

  • splash sesame oil

  • *tablespoon goose/duck/chicken fat


  1. Heat a large saucepan the broth on a medium heat and add the ginger, garlic, peppercorns, 1 tsp tamari, a quarter of the chopped chilli and the sweetening element (sugar/maple syrup etc.).

  2.  Bring to a light simmer for 25 minutes.

  3. Prepare the noodles according to it’s specific serving instructions.

  4. Once the noodles are ready drain and season with the sesame oil and place in the base of a large bowl.

  5. Distribute the leftover meat and vegetables onto the noodles.

  6. Peel and halve the egg with a sharp knife a place onto the bed of noodles, veg and meat.

  7. Bring the broth to a boil and fish out the ginger, garlic and peppercorns with a slotted spoon.

  8. Once ready to serve slice a lime into quarters and place on the side.

  9. *If you really want to get authentic ramen add a spoonful of fat to the top of the noodles and watch it melt with the next step.

  10. Pour the boiling broth into the bowl and over the ingredients. This should warm everything through nicely without overcooking everything.

  11. Scatter the remaining chilli and some torn coriander leaves on top to garnish.

  12. Add some frehly squeezed lime juice and the remaining tamari to taste and hey presto a nourishing, leftover to soothe any bloated belly.