Schezwan Chicken Ramen Bowl using Ching’s Secret

Schezwan Chicken Ramen Bowl using Ching’s Secret

I usually love to cook everything from scratch as it gives an overall satisfaction about the dish I prepared. However there are times when I look out for quick, easy, yet a delicious meal. I believe everyone goes through this feeling some or the other time.

I do stock up few ready made store bought things in my fridge and kitchen , just in case I get lazy. One of them is Ching’s Secret brand. They have variety of products like noodles, various sauces, soups etc. The schezwan Chutney is my favorite of all and tastes quite good and of course spicy.  I use it for my dosa, utttappam, stiy fry and chicken. Recently , I tried  to make Schezwan Chicken Ramen Bowl with this chutney and it came out pretty good. So, why not share the recipe with you all.

There isn’t any hard steps to follow for  the Schezwan Chicken Ramen Bowl.  The main component of the this dish is the broth itself. If we can build the flavor in this broth, everything else comes together in its own way.  To prepare the broth, all you have to do is simmer all the ingredients at least for 15-20 mins on low flame. A good rich chicken broth is the key to acquire a flavorful broth. You can prepare the broth using all the leftover bones, wings of the chicken with  onion, garlic, bay leaves, celery and all possible veggies you could include. Boil all these with water and simmer . Cool it down  and you could freeze it almost for a week. You can use the ready made chicken cube as well.

While preparing the soup, I added ginger, garlic and coriander stem to bring up all the flavors. The Ching’s Secret Schezwan Chutney is quite spicy, so you have to decide how much heat you can handle and add accordingly.


Lets just get straight into the recipe now and will explain each step right there. I hope you all will enjoy.

Schezwan Chicken Ramel Bowl using Ching’s Secret Schezwan Chutney

Yield: 2-3

Schezwan Chicken Ramel Bowl using Ching’s Secret Schezwan Chutney


  • 2 Chicken Breast
  • 2 Eggs (Room Temperature)
  • 2 Packets of Noodles
  • 1 Carrot Julienne or Shaved
  • 1/4 Cup Chopped Spring Onion
  • 1 Red Chilli Chopped
  • A handful Coriander Leaves
  • 300ml Chicken Stock ( if using Chicken Stock Cube, use 2 cubes and dilute with 300 ml water)
  • 100ml Water
  • 1 Tsp oil
  • 1 Tsp Finely Chopped Ginger
  • 1 Tsp Finely Chopped Garlic
  • 1 Tsp Finely Chopped Celery or Stem of Coriander Leaves
  • 2 Tsp Ching's Secret Schezwan Chutney
  • 1 Tsp Vinegar
  • 1 Tsp Soy Sauce
  • Salt as needed
    Chicken Marinade
  • 1 Tsp Vinegar
  • 1 Tsp Sesame Oil
  • 1/2 Tsp Crushed Pepper
  • 1/2 Tsp Red Chili Flakes
  • Salt and Pepper as needed
  • 1 Tsp Oil to pan fry
    Sauted Peas
  • 1 Tsp oil
  • 1 Crushed and finely chopped Garlic
  • Around 20 -25 Peas
  • Salt as needed


    To prepare the broth -
  • Heat a tsp of oil in pan, add ginger, garlic & celery or coriander stem and saute for few seconds.
  • Add the schezwan sauce and give a quick saute.
  • Add the chicken stock, water and the sauces.
  • Adjust the seasoning.
  • Bring it to boil, cover and simmer for 15-20 mins.
    To prepare soft centered egg
  • Bring some water to boil, gently place the egg in to the water and cook for 6 mins.
  • Strain and immediately transfer to an ice bath.
  • Let it sit for 10 mins and then you can remove the shell. Keep it aside.
    To prepare the Chicken :
  • Marinate the chicken with the ingredients listed and keep it at least for 30 mins.
  • In a pan, heat a tsp of oil, cook the chicken breasts, it may take approximately 5 mins per side to cook.
  • Rest the chicken by covering in a foil and placing in a warm place.
    To prepare the noodles
  • Cook as per the instructions on the packet and strain.
    To prepare the peas
  • In a pan, heat a tsp of oil, add crushed garlic and peas.
  • It takes around 2 -5 mins to cook the peas or until its tender, yet crunchy.
  • and keep it aside. (Prepare the peas possibly in the last minute)
    To Assemble
  • Place the noodles on one side, peas next to it, cut the chicken in to strips and place it in the bowl, followed by carrots, top with spring onion, chillies coriander leaves and egg.
  • There is no rule on how to arrange it, go ahead and play with your way of styling.
  • Pour the broth just before serving or on the table.
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