Spice up Sunday leftovers with this chicken ramen recipe

Chicken raman dish
Bright and beautiful: this chicken ramen recipe is packed full of nutritious ingredients Credit: Nicola Corbishley

This chicken ramen recipe is perfect for using up leftovers and whipping up a simple and delicious Monday night meal.

To help with fresh dinner inspiration, NEFF Next Cookaholic 2016 winner Nicky Corbishley has created some exclusive recipes that are quick, simple and delicious – like this yummy ramen. Says Nicky: “I hate throwing away food – so this spicy, flavoursome soup is an ideal way to create a delicious new meal from your Sunday roast leftovers.

“It’s a doddle to make on the NEFF induction hob, which heats up the broth ingredients really fast, then you can pop the pan in the oven with a lid to reduce down slowly. The ramen will work just as well with beef, pork or lamb – as long as it’s been roasted on the bone.”

Roast dinner ramen 

Serves 4

Ingredients: 

  • 1 leftover cooked chicken carcass, meat removed 
  • 1 carrot, chopped in half 
  • 1 celery stick, broken in half 
  • 1 onion, cut in half 
  • 3 cloves garlic, chopped in half 
  • Thumb-sized piece of ginger, roughly chopped 
  • 1 red chilli, roughly sliced 
  • 1 tbsp mirin 
  • 3 tbsp soy sauce 
  • 2 tbsp gochujang Korean sauce (or red chilli paste) 
  • ¼ tsp salt 
  • ¼ tsp pepper 
  • 2 litres chicken or vegetable stock (fresh or 2 stock cubes and water) 
  • Leftover roast chicken meat, shredded 
  • 4 large eggs 
  • 200g dried ramen noodles 
  • 1 tbsp olive oil 
  • Leftover vegetables: cabbage, carrots and sprouting broccoli 
  • 1 tsp sesame seeds 
  • 1 tsp black sesame seeds 
  • 1 tsp red chilli flakes 
  • Small bunch spring onions, finely sliced

Method:

  1. Preheat the oven to 140C/275F. 
  2. Place the chicken carcass, carrot, celery, onion, garlic, ginger, red chilli, mirin, soy sauce, gochujang (or chilli paste), salt, pepper and stock into a large hob-andovenproof casserole pan. Bring to the boil. Place lid on and turn o the heat. 
  3. Place in the oven for 4 hours – until the liquid has reduced by half. Check two or three times during cooking, and top up with a little boiling water if needed. 
  4. At three hours and 40 minutes, start to prepare the rest of the ingredients. Boil the eggs, and place in a bowl of cold water with ice for 10 minutes. Peel off the shells and slice in half. 
  5. Place the noodles in a pan of boiling water and boil for 5 minutes. Drain, run under cold water and put to one side. 
  6. Take the pan out of the oven. Place a sieve over a bowl and strain the cooking liquid. Throw strained vegetables away and place the liquid back in the pan with the chicken meat. Warm through on a medium heat for 5-6 minutes. 
  7. Heat the oil in a frying pan. Add the leftover carrots and fry for a couple of minutes until starting to brown. Add the cabbage and broccoli and cook for 2-3 minutes to heat through. Season with salt and pepper. 
  8. Pour boiled water over the noodles to heat them through, drain and divide between four bowls. Top with the hot broth, cabbage, broccoli, carrots and chicken. Place 2 egg halves in each bowl. Garnish with sesame seeds, chilli flakes and spring onions.
Could you be the next NEFF Cookaholic? 

Do you love cooking and coming up with delicious new recipes to share with family and friends? 


Then why not enter your twist on a classic dish into the NEFF Next Cookaholic Competition for a chance to win £10,000 worth of foodie-tastic NEFF appliances. 


For more information on how to enter and the final – a live cook off at The Big Feastival – plus fab recipes from the 2016 winner, Nicky Corbishley, visit tgr.ph/NEFF