Chicken Caesar Ramen

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If you love the flavors of a chicken caesar salad but want something comforting, then you're going to love my creamy Chicken Caesar Ramen

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Servings: people

Calories: 1069kcal

2 eggs boiled for 6 minutes for a jammy egg
1 pak choi sliced into quarters lengthways and boiled with the eggs, but for only 3 minutes.
sesame seeds
scallions finely sliced
chili oil

Place a large pot on medium heat and drizzle with vegetable oil. Once hot, add in your chicken breasts, season with salt and pepper, and fry on each side for 3 minutes until golden (the breasts will not be cooked through). Remove and set aside.
In the same pot, add a touch more oil, then add in the anchovies and garlic. Break apart using a wooden spoon and fry for a couple of minutes until aromatic.
To the pot, add in the chicken stock, cream, grated parmesan, worcestershire sauce, and mayonnaise. Stir to combine (whisk if the mayonnaise is staying lumpy), taste and season with lots of pepper and a pinch of salt accordingly.
Once the sauce is simmering, add in the chicken breasts, place on the lid of the pot and leave to simmer gently on low heat for 10-15 minutes until the chicken is cooked through. Then remove the chicken breasts, set aside, and slice.
This is when you probably want to begin preparing any garnishes or toppings!
Add the noodles into the sauce and simmer for a few minutes until the noodles are al dente.
Time to serve up the ramen! Divide the noodles and stock between two bowls. Top each bowl with the sliced chicken and any additional toppings you'd like (jammy egg, boiled pak choi, sesame seeds, scallions...). And enjoy!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.