Chicken Ramen

chicken ramen

Ramen suits winter. When it’s cold and gray outside, the broth gives warmth and the noodles give weight.

The variety I’ve been stuck on lately is chicken ramen. It’s simple to make, and the result is impressive.

Purists might balk at my use of pappardelle instead of traditional Japanese noodles, but I experimented and love the way it turned out. The noodles are broad, so there’s more surface area for the broth to soak in.

I recommend using chicken thighs with the skin on. The fat from the skin will strengthen the broth.

For optional veg, you can chop up some carrots and cook in the broth from the start of boiling.


4-5 cups water
2 chicken thighs
2 handfuls of dry pappardelle
soy sauce
sesame oil
sesame seeds

Place the water in a pot with the chicken thighs and bring to a vigorous boil, then lower the heat to medium and leave uncovered for 30-45 min. You want the broth to reduce so the chicken flavor concentrates. Add water if too much boils off.

In the last 10 min., cook the pappardelle in the broth, and add soy sauce to taste.

Serve with a drizzle of sesame oil and a sprinkling of sesame seeds.