Easy Wagamama Ramen Recipe

This easy Wagamama ramen recipe will show you how to make a copycat Chilli Chicken Wagamama ramen at home using only a handful of ingredients. It's super simple to make, really delicious, and saves you money!

For those of you who don't know, Wagamama is a British restaurant chain, serving Asian food based on Japanese cuisine. It's now got restaurants in the US too! In my opinion, the best Wagamama ramen is the Chilli Chicken Ramen. It's flavourful, simple, and delicious.

So, I thought I'd show you how to make Wagamama ramen at home using only a handful of ingredients and taking less than 20 minutes. I did lots of research (that included a lot of eating), and have figured out the best copycat recipe on how to make ramen like Wagamama. No need for a Wagamama ramen kit or any fussy ingredients, this chilli chicken Wagamama ramen recipe uses accessible ingredients for everyone and anyone!

If you like this Wagamama ramen recipe, why not try my 10-minute Ramen, or my Spicy Beef Noodle Soup.

WHY YOU'LL LOVE THIS RECIPE

• It's pretty similar to the real thing - I've done a tonne of research into Wagamama's ramen recipe and this is as close to the flavour of the dish as I could get (that is also cheap, quick, and delicious to make).
• It's speedy - this homemade Wagamama ramen takes less than 20 minutes to make. So, it's perfect for a weeknight dinner!
• Accessible ingredients - all the ingredients used in this recipe are super easy to get. You'll probably already have them in your kitchen!

INGREDIENTS

• Chicken - I've used chicken breast for this recipe but feel free to use thighs if you like. I simply fried them and then set them aside. Once they'd cooled, I sliced them into pieces and topped them onto the ramen.
• Pak choi - I love a bit of greenery in my ramen. Wagamama serve their Chilli Chicken Ramen with beansprouts but I thought it would be nice to have a bit more veg in there. Pak choi is a fabulous vegetable that takes a few minutes to cook. It adds a lovely crunch and is perfect for this recipe.
• Sriracha - not only does this add a deep spice to the dish, but it also adds a bit of tanginess too. You can add as much or as little as you like depending on your spice tolerance!
• Chicken stock - the better quality chicken stock you can buy, the better your ramen will taste. I like using Kallø stock cubes that I then mix with water as a quick solution. But, if you have time, feel free to boil off an old chicken carcass!
• Soy sauce - always use light soy sauce for this recipe. Dark soy sauce is higher in sodium (salt) and darker in colour.
• Sesame oil - for a bit of nuttiness and roundness.
• Sugar - as you can imagine, one of the reasons why restaurant food tastes so good is because they add sugar, salt, and fat to their foods. So, to make this chilli chicken ramen as authentic to the Wagamama recipe as possible, you'll want to add in some sugar for extra sweetness.
• Garlic - garlic lovers enjoy.
• Ginger - adds a deeper level of flavour for when you're frying your chicken and pack choi.
• Red onion - this is used purely as a garnish. Feel free to leave this out if you don't fancy it, but it does add a lovely colour and crunch.
• Red chillies - for extra colour and spice!
• Coriander - if you're a coriander lover, go to town with your fresh coriander! If you think it tastes like soap, then feel free to leave it out and just go for it with the spring onions.
• Lime - this is a wonderful citrus addition. It brings so much freshness to the dish.
• Spring onion - for greenery and flavour!
• Noodles - the best noodles to get for this recipe are fresh ramen noodles. You can buy them from your Asian supermarket, or you can get fresh egg noodles from most large supermarkets.

HOW TO MAKE WAGAMAMA RAMEN AT HOME: STEP BY STEP

STEP 1 - FRY YOUR CHICKEN & PAK CHOI

• Place a non-stick frying pan on medium heat. Drizzle in some oil and then place down your chicken breast. Fry on each side for 5 minutes or until golden.
• Next up, add in your chopped garlic, ginger, and your sliced pak choi. Place your lid onto your pan and cook for a few minutes or until your pak choi is al dente.
• Turn off the heat, leave the lid on and set the pan aside.
• Meanwhile, prepare all of your garnish ingredients.

STEP 2 - COOK YOUR NOODLES & MAKE YOUR SOUP BROTH

• For this recipe, you really want to get fresh noodles. Cook according to packet instructions and then drain and set aside.
• For your soup broth, add your sriracha, light soy sauce, sesame oil, sugar, and chicken stock cube to your ramen bowl and give it a good mix.
• Boil your kettle and then pour the boiled water into your bowl about 1 ½ inches from the top of your bowl and give everything a good mix. Season according to your taste.

STEP 3 - ASSEMBLE YOUR WAGAMAMA RAMEN

• Slice your chicken and get your garnishes.
• Place your noodles into your soup bowl.
• Gently place the pak choi into your ramen bowl.
• Top with red onions, coriander, spring onion, red chillies, and a wedge of lime. Enjoy!

VARIATIONS & SUBSTITUTIONS

• Vegan - to make vegan wagamama ramen, I'd recommend subbing out the chicken for tofu (just slice the tofu into small cubes and fry the tofu in the same way as you did for the chicken). Furthermore, use vegetable stock instead of chicken stock. It'll taste super delicious!
• Beef - to turn this dish into chilli beef Wagamama recipe, replace the chicken with steak. Simply fry the steak for around 3 minutes on each side. Remove and set aside while you cook the pak choi. Then, use beef stock instead of chicken stock.
• More vegetables - if you'd like to add some more vegetables to your ramen, I'd suggest the following: beansprouts, edamame beans, mushrooms, tender stem broccoli, baby sweetcorn, or thinly sliced carrots.

FAQ FOR WAGAMAMA RAMEN RECIPE