Traditional Irish Sous Vide Chicken Ramen

I was visiting a new cook-shop in a local village. The proprietor, a pleasant enough young man gave me a good run down on the pots, pans, dishes and bowls. We were talking about food when he said “You write that blog, don’t you.” Flattered, I admitted that I do. he then said, almost to himself “Yeah, the style is very traditional home cooked type of stuff.” I muttered something in reply and left the shop. I was slightly miffed by the thought of my cooking being very traditional. So, I had a look at the blog. There are more than 50 oriental dishes and over 40 sous vide dishes hanging around. So, if that’s traditional Irish cooking, here’s what might be thought of as traditional Irish sous vide chicken ramen.

If you want to enjoy a good ramen, you must start with a good stock. I prepared some earlier (as they say in all the best cooking shows). The link is here.

Ingredients (4 people)

  • 1 large free range chicken breasts (skin on)
  • 1 litre of great chicken stock
  • 8 to 10 dried shiitake mushrooms (fresh if you can get them)
  • 4 cloves of good garlic
  • 4 slices of root ginger
  • 1 tablespoon of mirin
  • 1 tablespoon of light soy sauce
  • 4 or 5 spring onions
  • 4 pak choi
  • 2 outers of buckwheat noodles
  • Salt and pepper
  • 4 eggs
  • 2 red chilis
  • A sprinkle of seaweed flakes (for show and a bit of saltiness)

Season the chicken breasts and seal in a sous bag along with a bit of butter (or better still, chicken fat, a byproduct of making chicken stock at home). Give them an hour to an hour and a half in a 60ºC (140ºF) water bath.

Chicken ramen

The chicken fat has a fantastic colour and lots of chicken flavour.

Put the mushrooms in a bowl and add lots of boiling water to reconstitute them. This takes about 30 minutes, an hour does no harm.

My traditional method for reconstituting dried mushrooms.

Slice the ginger and peel the garlic. Cook the noodles (these were 3 minutes in boiling water). Warm the stock and add the mirin, soy sauce, whole garlic cloves and ginger slices.

Chicken ramen

The mushrooms add bite and flavour. They are a great store cupboard staple.

Rinse and slice the mushrooms. Add them to the stock. Warm the stock to a gentle simmer. Now for the tricky bit. Cook the eggs to get them medium soft. Place the eggs into gently boiling water and leave them there for 5 minutes. Take them out and add to an ice bath. This stops them continuing to cook.

Chicken ramen (6 of 10)

The really tricky bit is peeling them. I cooked 5 for the 4 that I needed.

Peel the eggs. Slice the chilis and the spring onions. Heat a frying pan and place the chicken on, skin side down. Brown the skin until crispy. Add the noodles to the stock and place the pak choi on top. Cover the pot with a lid and wait for the pak choi to wilt. Slice the chicken. Spoon the stock, noodles and pak choi int a large bowl and gently place the sliced chicken and egg on top. (In this case, the chicken came first).

Chicken ramen

The assembly is important as the ramen needs to look as good as it can.

Slice the eggs in half place them in the bowl, gently. Sprinkle on some chili, spring onion and seaweed. Serve immediately and enjoy.

Chicken ramen

Traditionally, I go for lots of natural flavour. It worked this time.

I really can’t over-emphasise the importance of the stock in this dish. If you don’t have an excellent stock, you CAN’T have an excellent ramen. Organic Irish free range chicken, free range Irish eggs and locally grown Irish pak choi help keep this traditional too.  It’s as traditional Irish a dish as I have created in a while and worth the bit of effort. Give it a go.

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Latest comments
  • I’m sure there’s something in Tampopo about Ramen being invented by the Irish!
    It looks delicious and beautifully presented.

  • If by traditional homestyle cooking he means generous portions of beautifully cooked, imaginative dishes from fairly straightforward but high quality ingredients, I think he’s correct. If he was trying to prove his superiority, then all he’s proved is that he’s an eejit. I’ll take your Irish ramen over his whatever any day. I think Mad’s right and ramen originally came from Ireland. After all, Mirin is definitely an Irish saint’s name (…

  • yummy in my tummy .. we have a Vietnamese student living with us this year … so eating a lot of yum like this!

  • I have always thought you weren’t traditional enough, you need to add in a few more potatoes and leprechauns to your recipes. To be sure, to be sure, to be sure….

  • Didn’t Saint Patrick chase all the potatoes out of Ireland?

  • Conor, I’m totally on board with supporting local independent butchers, here in Australia we have a duopoly supermarket chain of Coles and Woolworths (yes, really) that really bring the hurt to independent producers, chasing the lowest cost with no thought for quality and forcing many of the smaller farmers into bankruptcy. Please don’t forget that the same is true for greengrocers and for dairy producers. Deciding to avoid supermarkets for meat, fruit and veg, and dairy, should be enough to help restore balance to the force. I find that people become independent grocers and butchers because they have a passion for it, yet within the supermarket system it’s just a job. I’m in no way a hippie at all, but as I enter my 50s it’s becoming more obvious. People, rise up against corporate tyrrany and visit your Sunday markets, with cash in pocket!

  • It may be a traditional Irish measure, but I’m English (sorry!) So….what’s an ‘outer’ (of buckwheat noodles)?

  • Great presentation and perfect eggs.

  • We spent the weekend culling some fowl… so this may well be the time to try something like this!

  • Oh my gosh, yes please! I just love a good noodle soup. I can only assume your traditional Irish pak choi is what we ‘Mericans refer to as bok choy. 🙂

  • I jump up and down whenever I see one of your posts in my morning’s mail: I know I’ll get a laugh [besides a damn good recipe] and today it began with the title! Shall check your Irish ramen against my Australian fusion one and have a great time making it 🙂 ! We’ll pretend ‘sous-vide’ is not there . . . An ‘outer’ is a new word for me also . . . . methinks the photo tells the tale

  • Beautiful Ramen!

    As for “Traditional cooking” – I don’t see a lot of people reminiscing about a molecular dinner they’ve had, while I do see lots of people who want to duplicate their grandmother’s traditional dishes… I would take it as a compliment. 🙂

  • Bok choy and pak choi both belong to the Chinese brassica family, one more green in the stems, one white . . . I truly believe in that in this instance you could make use of any of the ten commonly used Chinese leaf vegetables available at every greengrocer’s to achieve the same flavour and nutritional worth. Cannot imagine a day’s cooking without at least one of them . . .

  • Bit slow arriving at the Irish Ramen Shop, but all I can say is it looks fantastic! I haven’t seen chicken fat that colours since I was a child. With all the hooha about GMOs organic farmers in OZ eschew feeding their fowl corn. We love this style of food but the combined heat and humidity kills all desire for soup

  • I’ve been out of the loop for a while, Conor, but I had no idea you’d become so famous in my absence, even if it’s for being something you’re not. Although – this might be worth a full chapter in your fully illustrated autobiography, no? In the meantime, can you please do a post on excellent stocks for the laziest cooks in Ireland?

      • But I read that post Mr Bofin. I meant a recipe for LAZY people. That stock recipe you posted was full of terrible things like work, and time, and intelligence. It really says something about the state of the nation today that you can’t even get a 5-minute no-effort social media cheat for a decent stock when you ask for one. Sigh.

          • But that means I’d have to boil my own water! Never mind. I’ll think of something.

  • It’s mostly testament to their diet (which is a quality diet): corn!

  • Another classic, Conor. I love ramen made from fresh ingredients. Good idea to save the fat from making stock. Did you do anything with the chicken fat from the sous vide bag? It will absorb some of the chicken flavor from the meat (I.e. the fat-soluble flavor molecules). You could also use the fat to brown the chicken rather than putting it in the bag.

  • That looks amazing! The chicken looks so moist and delicious!

  • Hi Conor! I could probably eat this every day. Looks delicious!

  • Conor, my mouth is watering at your traditional ramen!

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