Graduation-Bar-Bottom

Chicken Ramen

Our take on a traditional Japanese dish consisting of noodles in a meat or sometimes fish-based broth. Here we have flavoured the broth with our Goldfish Brand Japanese curry sauce concentrate and added chicken, hardboiled egg and lots of fresh vegetables on top. Super speedy and super tasty.

INGREDIENTS

20g Goldfish Brand Professional

Japanese Style Curry Sauce

2Skin on chicken breasts
1Inch of ginger
1Red chilli
2Spring onions
125gOyster mushrooms
10gCoriander
800ml Chicken stock
Sesame oil
1 tbsp.Soy sauce
1Pack noodles
2Eggs
2Handfuls of watercress
40gBeansprouts
2 tsp Toasted sesame seed

Serves 2

Japanese-Style

METHOD

  • 1

    Pre-heat the oven to 200°c. Cook the chicken for about 5 minutes skin-side down in a saucepan over a medium heat, or until the skin turns golden brown and crispy. Flip the chicken and continue cooking for another 5 minutes. Then, transfer to an oven-proof dish, and cook in the pre-heated oven for 15 minutes.

  • 2

    Meanwhile, peel the ginger and cut into thin julienne slices, slice the red chilli, leaving the seeds in if you like extra heat, diagonally slice the spring onions, and tear any larger oyster mushrooms into strips. Pick the leaves from the coriander and finely chop the coriander stems.

  • 3

    To make the broth, add sesame oil to a large saucepan over a medium heat and fry the mushrooms until golden brown. Once cooked, remove from the pan and put to one side. Add a little more sesame oil, the ginger and half of the chilli, and cook for one minute. Add in the stock, soy sauce, Goldfish Brand Japanese Style curry sauce and bring to the boil. Once boiled, reduce the heat to low and leave to allow the flavours to infuse.

  • 4

    Cook the noodles according to packet instructions, drain and divide between 2 bowls.

  • 5

    In a separate pan, boil the egg for 7 mins for a slightly runny yolk. Cool under cold, running water before peeling off the shell and slicing in half. Slice both chicken breasts into 6 thick slices.

  • 6

    Ladle the hot broth over the noodles. Top each bowl with watercress, sliced chicken, half an egg, the fried oyster mushrooms, beansprouts, spring onions and remaining sliced chilli. Sprinkle with the toasted sesame seeds and fresh coriander to serve.

Navy-Curve-Divider

more recipes for your kitchen

Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

Sammy-cropped

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

Navy-Curve-Divider