Chicken & Bacon Ramen Recipe

This homemade chicken and bacon ramen is made with gochujang-marinated chicken, crispy smoked bacon, fresh broccoli, and a rich savoury broth. It makes a warming, filling bowl that is ready in just 45 minutes and serves 4.

I love making this gochujang chicken ramen when I want something bold and comforting on a cold evening. The bacon fat gives the broth a deep, smoky flavour that you just cannot get from stock alone.

Chicken and Bacon Ramen Ingredients

For the Marinated Chicken:

• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp honey
• 1 tsp gochujang
• 2 garlic cloves, crushed
• 2 or 3 boneless, skinless chicken breasts

For the Broth:

• 6 rashers of smoked bacon, halved
• 1.5 litres chicken stock
• 6 garlic cloves, finely sliced
• 15g root ginger, sliced into fine matchsticks
• 1 red pepper, cut into strips
• 200g long-stemmed broccoli

To Finish and Serve:

• 200g dried ramen noodles
• 1 piece of nori, cut into strips
• 4 spring onions, sliced on the diagonal
• a few drops of sesame oil
• chilli oil or hot sauce, to serve

How To Make Chicken and Bacon Ramen

1. Marinate the chicken: In a bowl, stir together the dark and light soy sauces, mirin, honey, gochujang, and crushed garlic. Add the chicken breasts and turn to coat completely. Cover and place in the fridge for several hours or overnight.
2. Cook the bacon: Heat a large, dry saucepan over medium heat. Fry the bacon rashers until crisp and browned, then remove with a slotted spoon and set aside. Leave the rendered fat in the pan.
3. Poach and slice the chicken: Pour the chicken stock into the saucepan with the bacon fat. Add the sliced garlic and ginger and bring to a boil. Remove the chicken from the marinade, reserving it for later, and add to the stock. Turn the heat to a very gentle simmer and cook for 10 minutes. Remove the chicken and slice thinly.
4. Cook the vegetables: Add half of the reserved marinade to the broth along with the red pepper strips and broccoli. Cook for 4–5 minutes until just tender. Taste and add more marinade if it needs more flavour.
5. Assemble the bowls: Cook the ramen noodles according to the packet instructions and drain well. Divide the noodles, nori, crispy bacon, and sliced chicken among four bowls. Lift the vegetables from the broth and add them. Ladle over the hot broth, garnish with spring onions, and finish with sesame oil. Serve with chilli oil on the side.

What Are the Best Tips for Chicken and Bacon Ramen?

• Marinate for maximum flavour: Let the chicken sit in the marinade for at least a few hours, or overnight if possible. This gives the soy, gochujang, and garlic time to penetrate the meat fully.
• Render the bacon fat properly: Frying the bacon in a dry pan is important. It renders the fat, which gives you perfectly crisp bacon and a rich, savoury base for the ramen broth.
• Keep the simmer gentle: Poaching the chicken at a bare simmer is the key to keeping it moist and tender. Boiling the broth will make the chicken tough and dry.
• Taste the broth before serving: Add half the reserved marinade first, then taste. Different soy sauce brands vary in saltiness, so adjust gradually to get the flavour right.
• Add a ramen egg: For a classic topping, soft-boil an egg for 6–7 minutes, then cool it in iced water and peel. Halve the egg and place it in the bowl just before serving for a rich, creamy finish.
• Try a quick version: Short on time? Use shredded rotisserie chicken instead of marinating from scratch. Skip the marinade step and add a teaspoon of gochujang directly to the broth for a similar flavour in about 20 minutes.

What Goes Well With This Ramen?

This chicken and bacon ramen is a complete meal in a bowl, packed with protein, vegetables, and noodles. For extra ramen toppings, try a soft-boiled egg, sweetcorn, bamboo shoots, sliced mushrooms, or extra nori strips. A drizzle of chilli oil or a squeeze of lime also works well.

On the side, crispy gyoza or a simple cucumber salad with rice vinegar dressing make good accompaniments. If you enjoy Asian-inspired dishes, you might also like Singapore noodles or Chinese chicken curry.

How Should You Store Leftover Ramen?

Fridge: Store the components separately in airtight containers. Keep the broth in one container and the chicken, bacon, vegetables, and noodles in others. This prevents the noodles from going soggy.

The components will last for up to 3 days in the fridge. Reheat the broth until steaming and assemble a fresh bowl.

Freezer: The broth freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the hob. Cooked noodles do not freeze well, so cook a fresh batch when you are ready to eat.

What Mistakes Should You Avoid When Making Ramen?

• Boiling instead of simmering: A rolling boil will make the chicken tough and the broth cloudy. Keep the heat low for a clear, flavourful broth and tender chicken.
• Cooking noodles in the broth: This releases starch into the broth and makes it gluey. Always cook ramen noodles separately and drain them before adding to the bowls.
• Over-salting the broth: The marinade, soy sauce, and stock all contain salt. Add the reserved marinade in stages and taste as you go rather than adding it all at once.
• Skipping the marinade time: The gochujang and soy need time to work into the chicken. Even 30 minutes helps, but overnight is best for the fullest flavour.

Nutrition Facts

• Calories: 655 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 145mg
• Sodium: 1850mg
• Total Carbohydrate: 62g
• Dietary Fibre: 6g
• Sugars: 9g
• Protein: 46g

Frequently Asked Questions

What is gochujang, and is there a substitute? Gochujang is a fermented Korean chilli paste with a savoury, sweet, and spicy flavour. If you cannot find it, Sriracha or another chilli-garlic paste will work, though the flavour will be different.

What is the difference between ramen and noodle soup? Ramen uses a richer, more concentrated broth with specific toppings like nori and marinated eggs, while noodle soup tends to be lighter and simpler. If you prefer a classic British version, try this chicken noodle soup.

What kind of noodles are best for ramen? Dried or fresh ramen noodles give the best chewy texture and are available in most supermarkets. Thin Chinese egg noodles are a good substitute if you cannot find them.

Can I make this ramen ahead of time? You can marinate the chicken and prepare the broth up to a day in advance. Store them separately in the fridge and cook the noodles fresh when you are ready to serve.

Is this ramen spicy? The gochujang adds a mild warmth rather than strong heat. For a spicier bowl, add extra gochujang to the marinade or serve with chilli oil on the side.

Try More Recipes:

• Chicken Noodle Soup Recipe
• Singapore Noodles Recipe
• Chinese Chicken Curry Recipe

Hairy Bikers Chicken and Bacon Ramen Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:Japanese-Inspired British Courses:Soups Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 servingsCalories:655 kcal Best Season:Summer

Description

This homemade chicken and bacon ramen features gochujang-marinated chicken, crispy smoked bacon, and a rich savoury broth. Ready in 45 minutes and perfect for a warming weeknight dinner that serves 4.

Ingredients

For the Marinated Chicken:

• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp honey
• 1 tsp gochujang
• 2 garlic cloves, crushed
• 2-3 boneless, skinless chicken breasts

For the Broth:

• 6 rashers of smoked bacon, halved
• 1.5 litres chicken stock
• 6 garlic cloves, finely sliced
• 15g root ginger, sliced into fine matchsticks
• 1 red pepper, cut into strips
• 200g long-stemmed broccoli

To Finish and Serve:

• 200g dried ramen noodles
• 1 piece of nori, cut into strips
• 4 spring onions, sliced on the diagonal
• a few drops of sesame oil
• chilli oil or hot sauce, to serve

Instructions

1. Marinate the chicken: In a bowl, combine the dark and light soy sauces, mirin, honey, gochujang, and crushed garlic. Add the chicken breasts, coat well, and refrigerate for several hours or overnight.
2. Cook the bacon: Heat a large, dry saucepan over medium heat. Fry the bacon rashers until crisp and browned. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. Poach and slice the chicken: Pour the chicken stock into the saucepan with the bacon fat. Add the sliced garlic and ginger, then bring to a boil. Add the chicken (reserving the marinade) and reduce heat to a bare simmer. Cook for 10 minutes, then remove the chicken and slice thinly.
4. Cook the vegetables: Add half the reserved marinade, red pepper strips, and broccoli to the simmering broth. Cook for 4-5 minutes until tender. Taste and add more marinade if needed.
5. Assemble the bowls: Cook the ramen noodles according to the packet instructions and drain well. Divide the noodles, nori, bacon, chicken, and vegetables among four bowls. Ladle over the hot broth, garnish with spring onions, and finish with sesame oil. Serve with chilli oil on the side.

Keywords:chicken bacon ramen, gochujang ramen, homemade ramen