Dinner

Easy Wagamama Ramen Recipe

ByThomas Greene February 23, 2026February 23, 2026

Introduction

This Easy Wagamama Ramen brings the comforting flavors of your favorite noodle soup right to your kitchen. With tender chicken, vibrant pak choi, and a flavorful broth, it’s a simple yet satisfying meal perfect for any day of the week.

A bowl of soup with clear broth forms the base, filled with flat white noodles at the bottom. On one side, there are several slices of tender white chicken breast arranged in a neat row. Around the chicken and noodles, bright green bok choy leaves and stalks add freshness, while thin rings of red chili pepper and light purple onion slices lay scattered on top. A wedge of fresh lime sits near the top edge, and a bunch of green cilantro leaves is placed in the middle. Black sesame seeds are sprinkled across the dish, adding contrast to the colors. The bowl is white with a rough, dark rim, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 chicken breast
2 garlic cloves, minced
1/2 inch fresh ginger, minced
2 pak choi, chopped in half lengthwise
200g fresh ramen or egg noodles
1 tablespoon sriracha
1 tablespoon light soy sauce
1/2 tablespoon sesame oil (optional)
1/2 tablespoon sugar
1 chicken stock cube (10g)
300ml boiling water
1/4 red onion, finely sliced
1 lime wedge
Fresh coriander, roughly chopped
Fresh red chillies, finely sliced

Instructions

Step 1: Place a non-stick frying pan on medium heat. Drizzle in some oil and add the chicken breast. Fry each side for 5 minutes or until golden.
Step 2: Add the minced garlic, ginger, and chopped pak choi to the pan. Cover with a lid and cook for a few minutes until the pak choi is al dente. Add a splash of water to steam slightly. Once tender, turn off the heat, keep the lid on, and set the pan aside.
Step 3: Prepare all garnish ingredients while the pak choi cooks.
Step 4: Cook fresh noodles according to the packet instructions, usually a couple of minutes. Drain and set aside.
Step 5: In your ramen bowl, combine sriracha, light soy sauce, sesame oil (if using), sugar, and chicken stock cube. Mix well.
Step 6: Boil 300ml of water and pour it into the bowl, filling about 1 1/2 inches from the top. Stir to combine and season to taste.
Step 7: Slice the cooked chicken and gather garnishes.
Step 8: Add the noodles into the soup bowl, then top with sliced chicken and pak choi.
Step 9: Garnish with red onions, coriander, red chillies, and a wedge of lime. Serve immediately and enjoy!

Tips & Variations

For extra richness, add a soft-boiled egg on top before serving.
Substitute chicken with tofu or prawns for a different protein option.
Use homemade chicken broth instead of stock cube for a deeper flavor.
Adjust the amount of sriracha to control the heat level.

Storage

Store any leftover soup and ingredients separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the broth has reduced.