Microwave Gekikara Chilli Chicken Ramen

by Tim Anderson
Star 3.9
    10m prep time
    40m total time
    Easy level
    14 ingredients

Ramen and curry shops in Japan often offer a variation on their product called gekikara, which roughly translates as ‘extreme spice’. Inspired by this phenomenon, here’s a spicy, one-pot ramen dish – the broth, the chicken and the noodles are all cooked in the same bowl. Whether or not you consider its heat level ‘extreme’ will depend on your tolerance for chilli, but it definitely has a kick!

Method

Based on 2 servings, adjust as needed.

Step 1

Divide the spring onions into white parts and green parts; set the green parts aside to use later. Combine the white parts with water (900 mls to serve 2) along with the chicken leg, lemongrass, tahini, miso, soy sauce and chilli oil in a large bowl, cover and cook for 20 minutes on full powder (800w) in the microwave. Remove the lemongrass and discard, then take the chicken out and set on a board or plate to cool. When the chicken is cool enough to handle, shred it with your hands or forks into large chunks.

Step 2

Add the fresh chilli and garlic to the broth and whisk well to dissolve the miso and tahini. Add the dried noodles, pak choi and bean sprouts, cover and cook for 3–6 minutes on the same setting, until the noodles are done. Different noodles will absorb different amounts of water, so taste the broth and adjust the seasoning with more soy sauce as necessary.

Step 3

Transfer the noodles to large bowls, then pour over the broth and top with the pak choi, bean sprouts and shredded chicken. Garnish with the green parts of the spring onions, ground sesame and chilli flakes.
  • Ingredients
  • Based on 2 servings
  • 2 Garlic Cloves, thinly sliced 1 x Sainsbury's Garlic
  • 1 Chicken Leg, bone in but skin off 1 x Sainsbury's 1kg British Fresh Skin on Chicken Legs
  • 1 tbsp Miso 1 x Sainsbury's Miso Paste, Inspired to Cook 100g
  • 1 tbsp Soy Sauce, or more, to taste 1 x Sainsbury's Light Soy Sauce 150ml
  • 1 Fresh Hot Chilli, finely sliced 1 x Sainsbury's Red Chillies 65g
  • 2 tbsp Toasted Sesame Seeds, coarsely ground 1 x Sainsbury's Sesame Seeds 100g
  • 4 tbsp Tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g
  • 1 Lemongrass Stalk, split lengthways 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • 3 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1 Head Pak Choi, halved 1 x Sainsbury's Pak Choi 250g
  • 100g Bean Sprouts 1 x Sainsbury's Inspired to Cook Beansprouts 300g
  • 1 pinch Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 150g Dried Egg Noodles 1 x Sharwood's Medium Egg Noodles 226g
  • 2 tsp Hot Chilli Oil, add more if you like it really spicy 1 x Lee Kum Kee Chiu Chow Chilli Oil 170g
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