Recipe : Chicken Ramen

2 portions of chicken breasts from Hudson Meats
1 ½ tbsp hardcore red rub from Hudson Meats
1 tbsp olive oil from Hudson Meats
750ml chicken stock from Hudson Meats
1 clove Bellingen garlic (minced) from Hudson Meats
1 tbsp minced ginger
1 shallot finely chopped
2 tbsp sesame oil
2 tbsp ground sesame seeds
3 tbsp red miso paste
2 portions soba or ramen noodles (cooked)
Half bunch choy sum
100g oyster mushrooms
Soy marinated eggs (prepare in advance)
2 eggs from Hudson Meats
¼ cup soy sauce
1 tbsp water
1 clove garlic
½ inch ginger
Julienned carrots and sliced spring onion for garnish
Chilli oil or soy sauce


Soy Eggs

Boil eggs. Add soy sauce, water, garlic and ginger to a small pan and bring to a simmer. Pour into a bowl and place the eggs in. Coat the eggs with the soy sauce and cover with a lid. Set aside for an hour (minimum).



  1. Season chicken breast with hardcore red rub.
  2. Add olive oil to a pan on medium high heat. Once heated, add chicken breasts. Cook for 6-7 minutes and flip over. Cook for 2-3 minutes and turn down the heat to low. Cover with a lid and cook for 10 minutes.
  3. Remove from the pan, allow the chicken to rest for 10 minutes. Slice each chicken breast.
  4. For the ramen, add sesame oil to a deep pot on medium high heat. Add ginger, garlic and shallots. Once translucent add miso paste and ground sesame. Cook for 2-3 minutes and add chicken stock. Lower the heat and bring to a simmer.
  5. Add oyster mushrooms and choy sum. Cook for 2-3 minutes.
  6. Add cooked noodles to a bowl. Pour miso soup base with oyster mushrooms and choy sum. Add soy eggs and chicken. Garnish with julienned carrots and spring onions. 


Recipe by Sarah Ahmed : @nourish.glow.repeat

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