Roast Dinner Ramen

    Everyone loves a roast dinner – rather than let leftovers go to waste, this clever dish transforms them into an entirely new and delicious meal. The spicy soup is incredibly tasty but paired with noodles, veggies, just-runny egg and chicken – it’s seriously satisfying comfort food! This recipe has been created by Nicky Corbishley, NEFF Cookaholic winner 2016 - enter the competition this year at

    1 person made this


    • • 1 leftover cooked chicken carcass, meat removed
    • • 1 carrot, no need to peel, chopped in half
    • • 1 stick of celery, broken in half
    • • 1 onion, cut in half (no need to remove the skin)
    • • 3 cloves garlic, chopped in half (no need to peel)
    • • 1 thumb-sized piece of ginger, roughly chopped (no need to peel)
    • • 1 red chilli, roughly sliced (remove the seeds if you don’t like it too hot)
    • • 1 tbsp mirin
    • • 3 tbsp soy sauce
    • • 2 tbsp gochujang Korean sauce (this can be found on the speciality aisle of larger supermarkets)
    • • ¼ tsp salt
    • • ¼ tsp pepper
    • • 2 litres chicken or vegetable stock (using stock rather than water helps the ramen broth go further – you can use fresh stock or 2 stock cubes + water)
    • • Leftover roast chicken meat, shredded
    • • 4 large eggs
    • • 200g dried ramen noodles
    • • 1 tbsp olive oil
    • • Leftover roast dinner vegetables – I used carrots, savoy cabbage and purple sprouting broccoli
    • • 1 tsp sesame seeds
    • • 1 tsp black sesame seeds
    • • 1 tsp red chilli flakes
    • • Small bunch spring onions, sliced finely


    1. Preheat the oven to CircoTherm 140°C
    2. Place the chicken carcass, carrot, celery, onion, garlic, ginger, red chilli, mirin, soy sauce, gochujang (or red chilli paste), salt, pepper and stock into a large hob-and-oven-proof casserole pan. Place on the hob and bring to the boil. Place a lid on the pan and turn off the heat.
    3. Place in the oven for 4 hours – until the liquid has reduced by half. Check two or three times during cooking, and top up with a little boiling water if needed.
    4. When the broth is around 20 minutes from being ready, start preparing the rest of the ingredients. Place the eggs in a small pan and cover with cold water. Bring to the boil and simmer for 6 minutes. Remove from the heat and place in a bowl of cold water with ice for 10 minutes to stop the cooking process. Roll the eggs on the work surface to gently break the shell, then peel off the shell. Give the eggs a rinse to remove any remaining shell. Slice in half.
    5. Place the noodles in a pan of with boiling water and boil for 5 minutes. Drain, run under cold water (to stop them sticking) and put to one side.
    6. Take the pan out of the oven. Place a sieve over a large bowl and carefully strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the leftover chicken meat. Heat on a medium heat for 5-6- minutes to warm the chicken through.
    7. Heat the oil in a frying pan. Add the leftover carrots and fry for a couple of minutes until starting to brown. Add the cabbage and broccoli and cook for 2-3 minutes to heat through. Season with a pinch of salt and pepper.
    8. Pour a kettle of just-boiled water over the noodles to heat them through and loosen them up, Drain, then divide the noodles between four bowls. Top with the hot broth, cabbage, broccoli, carrots and chicken. Place 2 halves of egg in each bowl. Garnish the soup with white and black sesame seeds, chilli flakes and spring onions before serving.


    Nicky Corbishley is also a blogger at Kitchen Sanctuary

    See it on my blog

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