Wagamama Chilli Chicken Ramen
A spicy, warming bowl of ramen inspired by Wagamama’s famous Chilli Chicken Ramen. This fakeaway version brings together tender chicken, a rich chilli broth, noodles, and fresh toppings — perfect for recreating your favourite restaurant dish at home.
Contains Allergens
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Why you'll love it
Few dishes capture the heart of Wagamama fans quite like their Chilli Chicken Ramen. This spicy noodle soup balances heat, savoury depth, and freshness in every bite. It’s a filling comfort dish that’s quick enough for a weeknight but impressive enough to serve to guests. Our copycat version gives you the same fiery kick at home using simple UK-friendly ingredients you’ll find in Tesco, Sainsbury’s, or Asda. The rich broth is layered with chilli, garlic, soy, and chicken stock, while grilled chicken and fresh greens finish the bowl beautifully. If you’re looking for a budget-friendly fakeaway with all the flavour of Wagamama, this is the one.
About the original
Wagamama has become a UK favourite for its modern take on Japanese ramen and rice bowls. Their Chilli Chicken Ramen stands out as a fiery option that fans regularly crave. Recreating it at home saves money while letting you customise the spice level. This recipe stays true to the original with a rich, chilli-infused broth, juicy chicken, and ramen noodles topped with fresh vegetables.
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Ingredients
For the broth
- 1 tbsp Vegetable Oil
- 2 clove Garlic — Finely chopped
- 1 piece Red Chilli — Sliced - adjust for heat
- 1 tbsp Ginger — Grated
- 750 ml Chicken Stock
- 2 tbsp Soy sauce
- 1 tbsp White Miso Paste
- 1 tbsp Sriracha — or chilli paste
For the chicken
- 2 piece Chicken breast — Skinless
- 1 pinch Black Pepper — For seasoning
- 1 pinch Fine Sea Salt — For seasoning
For the Noodles & Toppings
- 150 g Ramen Noodles
- 1 piece Spring onion — Sliced
- 1 bunch Coriander — Take the leaves
- ½ piece Egg — Boiled egg - halved
- 1 piece Pak Choi — Halved lengthways
Method
Season chicken breasts with a little salt and pepper.
Heat 1 tbsp of oil in a frying pan or griddle.
Cook the chicken for 6–8 minutes per side until golden and fully cooked through.
Remove from the heat, rest for 2 minutes, then slice into thin strips.
Add chopped garlic, grated ginger, and sliced red chilli. Cook for 1–2 minutes until fragrant.
Stir in miso paste, chilli paste, and soy sauce, then pour in chicken stock.
Bring to a gentle simmer and cook for 10 minutes to let the flavours blend.
Meanwhile, cook the ramen noodles as per packet instructions and blanch pak choi for 1–2 minutes in boiling water.
Assemble each bowl with noodles, hot broth, sliced chicken, pak choi, half a boiled egg, spring onions, coriander, extra chilli, and a lime wedge to serve.
Tips & Variations
- Swap chicken for tofu to make it vegetarian.
- Add an extra spoon of chilli paste for a fiery kick, or reduce it for a milder broth.
- Try wholewheat ramen or rice noodles for a healthier twist.
- Top with sesame seeds, pickled ginger, or extra greens for variety.
FAQs
- Can I make this ahead of time?
- Yes — the broth can be prepared up to 2–3 days in advance and stored in the fridge. Cook noodles and assemble just before serving.
- What noodles are best?
- Fresh ramen noodles give the best texture, but dried ramen or medium egg noodles work well too.
- Is it very spicy?
- It’s moderately spicy — you can adjust heat by adding more or less chilli paste.
Nutrition (per serving)
| Calories | 585 kcal |
|---|---|
| Protein | 46 g |
| Fat | 17 g |
| Carbs | 62 g |
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