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Spicy Peanut Ramen

This dish runs on the spicier side, so adjust chilli amounts depending on preference.

Ramen Broth
1 stewing hen
1 large onion
15 cups water
5 tsp salt
3 tsp sugar

Spicy Peanut Sauce
1 cup peanut butter
1/2 cup hot chilli paste
1/4 cup oyster sauce
1 cup mirin
1 cup water

Ramen and Vegetable Toppings
wavy ramen noodles or noodles of your choice
handful of bean sprouts
1/4 cup corn
1/2 cup cabbage, sliced
5 pieces bamboo, sliced
1 cup carrots, spiralized
chilli oil, for spice
fried onions
green onions, for garnish



Ramen Broth

  1. In a large pot, bring water to a boil, then add the hen and large onion. Add salt and sugar, adjusting as needed. Bring the boiling water down to a simmer, and let broth cook for 1 hour, covered.

Spicy Peanut Sauce

  1. Combine ingredients in a saucepan on medium heat, stirring constantly until blended.



  1. Remove the hen from the broth, and shred the meat. Place shredded meat into the saucepan with peanut sauce, and warm up until chicken is coated with sauce.
  2. Prepare noodles according to package, and place in a bowl. Put bean sprouts and cabbage on top. Pour in broth, enough to cover the vegetables.
  3. Place the peanut chicken on top. Add corn and bamboo, then top with spiralized carrots, green onions, chilli oil and fried onions.

Yield 1 pot of broth. Ramen and vegetable toppings yield 1-2 servings.


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