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Recipe

A Bite To Eat With Alice: 15-minute creamy Korean chicken ramen

Prep time: 
10
Cook time: 
15
Skill level: 
Medium
Serves: 
4
Finished dish of a bowl of ramen in serving bowl on bench

Top the ramen with the spicy chicken mixture and half an egg, and sprinkle with chilli and extra spring onions before serving. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Thai-Australian cook and meal-kit maker Marion Grasby joined Alice in the kitchen.

She joined Alice in the kitchen and brought along one of her favourite ingredients, bok choy.

Together, she and Alice used it in this quick sticks ramen.

Ramen sauce in a mixing bowl on benchtop

For the soup flavouring paste, combine the ingredients in a small bowl, incorporate well, then divide among serving bowls. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: 15-minute creamy Korean chicken ramen

Prep time: 
10
Cook time: 
15
Skill level: 
Medium
Serves: 
4

Ingredients

Spicy chicken topping

Soup flavouring paste

Method

  1. Bring a pot of water to the boil (you'll need it to cook the noodles and bok choy later)
  2. For the broth, add the chicken stock and soy milk to a large pot and place over high heat, bring to a simmer.
  3. Meanwhile, to make the spicy chicken topping, place a frying pan over high heat. Once hot, swirl in the oil, add the chicken mince and cook for 3-4 minutes, using a spatula to break it up. Add in the garlic, ginger and spring onions, followed by the gochujang paste. Stir fry for another minute until well incorporated into the other ingredients and everything is smelling nice. Drizzle in the soy sauce. 
  4. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed and the chicken is cooked through. Remove from the heat and set aside until ready to serve.
  5. For the soup flavouring paste, combine the ingredients in a small bowl and incorporate well. Divide among serving bowls.
  6. Cook ramen noodles in the boiling water according to the packet instructions.
  7. While the ramen noodles are cooking, ladle the hot soup into your serving bowls and mix to combine it with the soup flavouring paste.
  8. Use tongs to remove the noodles and divide among serving bowls. Use the same noodle cooking water to quickly cook the bok choy for a minute or just until tender. Transfer the bok choy into the serving bowls.
  9. Top with the spicy chicken mixture and half an egg, sprinkle with chilli and extra spring onions, then serve.
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