Sweet Sticky Chicken and Shiitake Mushroom Noodle Bowl

Sweet Sticky Chicken and Shiitake Mushroom Noodle Bowl

Chicken ramen has to be one of the most comforting, flavoursome, and wholesome meals. This is an ideal dish to prepare the day after a roast chicken dinner so you can make your own chicken stock to elevate the broth. However, if you opt for a stock cube for convenience, no judgments here.This dish is versatile; add any vegetables of your preference and adjust the spices according to your taste.

Serves: 2

Cooking time: 30 minutes (+ 3 hours if you make your own stock)


Homemade Chicken Stock

  • Chicken Carcass
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Carrot
  • Half Lemon
  • Handful of Thyme
  • Sprig of Rosemary
  • 1 Star Anise
  • 4 Cloves
  • 2 Litres of Water
  • Salt & Pepper


  • 500ml Chicken Stock
  • 5 Dried Shiitake Mushrooms
  • 250ml Rehydrating Mushroom Water
  • 2 tbsp Soy Sauce
  • 1 tsp Malt Vinegar
  • 2 tsp Sriracha Sauce
  • 1 tsp Brown Sugar
  • 1 tsp Rice Vinegar
  • 1 tsp Tomato Ketchup

Sweet Sticky Glaze

  • 2 tbsp Apricot Jam
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Soy Sauce
  • 1 tsp Sriracha Sauce

Bits and Bobs

  • Leftover Roast Chicken (or a cooked chicken breast)
  • 125g Fresh Shiitake Mushrooms
  • Sesame Oil
  • 1 Pak Choi
  • Tenderstem Broccoli
  • Sugar Snap Peas
  • 300g Udon Noodles
  • 2 Eggs
  • 1 Spring Onion
  • 1 Chilli
  • Handful of Coriander


  1. If making the chicken stock, combine all ingredients in a large saucepan, roughly chopped (keep onion skin on). Simmer on low heat with the lid on, checking periodically and adding water if needed. After about 3 hours, strain and set aside.
  2. For the broth, rehydrate the dried mushrooms in boiling water. In a deep saucepan, combine chicken stock, mushroom water, and all other broth ingredients. Simmer on low heat.
  3. In another saucepan, make the glaze by mixing all its ingredients on low heat until smooth. Set aside.
  4. Heat sesame oil in a wok or deep frying pan. Sauté mushrooms for a few minutes. Add chopped or pulled chicken, followed by the prepared glaze. Increase the heat to medium, cook for a few more minutes, and set aside.
  5. Add the broth to the pan, scraping any flavorful bits. Add tenderstem, pak choi, sugar snap peas, and noodles.
  6. In a separate pan, soft boil the eggs for 6 minutes, then peel.
  7. Assemble your bowl: Divide veggies, noodles, and broth. Top with chicken and mushrooms. Halve the eggs and place on top. Garnish with sliced chilli, spring onions, and coriander.

Serving Note: Enjoy with some tunes from Sam Cooke, relishing in the warmth and comfort of a big bowl of noodle soup.

Sweet Sticky Chicken and Shiitake Mushroom Noodle Bowl

The Heartwarming Home of Comforting Recipes

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