Chicken Ramen Scotch Egg

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  1. Crumble your ramen noodles into the bowl of a food processor, then pulse until broken down into little curls of noodle. It's important that these aren't too fine. Set aside.
  2. Add diced chicken to the same bowl along with all of the other chicken mix ingredients, then pulse until everything is fully combined, but not so far that it becomes a smooth paste. Set aside.
  3. Place about 120g of the chicken mix onto a square of clingfilm and press down into an even disc. Place the egg in the centre and gather the cling film up around it to wrap the mix around the egg. Unwrap the clingfilm and finish gathering the mix around the egg until it's even. Repeat with the rest of the mix.
  4. Dust each egg in flour, shaking off the egg, then dunk into the beaten egg, allowing excess to drain before placing into a bowl with the crushed noodles. Gently coat with the noodles.
  5. Heat oil to 165°C.
  6. Fry the scotch eggs for 6-8 minutes, or until golden brown and the chicken reads 75°C at its deepest point. Drain briefly on kitchen towel.
  7. Meanwhile, bring the rich paitan broth to a simmer, then remove from the heat stir in the soy, lime, togarashi, roasted sesame seed powder, sugar. Check for balance then add to a bowl containing the chilli oil and spring onion greens.
  8. Enjoy!