Sticky chicken ramen – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity. On thisocassion, we will share the ramen recipe: Sticky chicken ramen 
This tasty sticky chicken ramen is a wonderful weeknight dinner – easy and delicious!
About Sticky chicken ramen
0:10 Prep 0:15 Cook 2 Servings Easy
Inggredients
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180g dried ramen or soba noodles
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2 tbs soy sauce
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1 tbs brown sugar
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1 garlic clove, crushed
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1 tbs olive oil
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1 Coles RSPCA Approved Australian Chicken Breast Fillet
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4 cups (1L) Coles Japanese Inspired Chicken Ramen Broth
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1 bunch pak choy, halved lengthways
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2 Coles Australian Free Range Eggs, soft-boiled, peeled, halved
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Toasted sesame seeds, to serve
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1 long red chilli, cut into matchsticks
Note
This recipe Contains gluten , peanuts , tree nuts , milk and fish.
Method
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Step 1Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well.
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Step 2Combine the soy sauce, sugar and garlic in a small bowl. Heat the oil in a medium frying pan. Add the chicken and cook for 5 mins each side or until chicken is just cooked through. Add the soy sauce mixture to the pan. Increase the heat to high. Cook, turning the chicken, for 5 mins or until the sauce thickens and chicken is well coated. Transfer to a plate. Cover and set aside for 5 mins to rest.
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Step 3Meanwhile, place the broth in a medium saucepan. Bring to the boil. Add the noodles and pak choy and cook for 3 mins or until pak choy is tender.
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Step 4Divide the broth mixture between serving bowls. Top with chicken and egg. Sprinkle with sesame seeds and chilli, if using, to serve.
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See you later, as always happy cooking.