Ramen Noodles Topped with Chicken and Naga-negi Long Onion

Steamed chicken and naga-negi long onion, mixed with sesame oil as a topping. An easy steamed recipe made in the microwave.

Ramen Noodles Topped with Chicken and Naga-negi Long Onion
Photographed by Takeshi Noguchi

Recipe by
Sawako Horie




Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • [Steamed chicken breast]

    • 1 chicken breast (200 g)
    • Less than 1/2 tsp salt
    • A pinch of pepper
  • [A]

    • 2-3 thinly slices of ginger
    • Naga-negi long onion (green portion), as needed
  • 2 tbsp sake
  • 1/2 naga-negi long onion
  • 5 cherry tomatoes
  • 2 packets instant ramen noodles
  • [B]

    • Ginger (thinly sliced), as needed
    • Naga-negi long onion (green portion), as needed
  • Sesame oil, as needed
  • Black pepper (coarsely ground), to taste



Skin the chicken breast and rub in the salt and pepper. Fold over the thin tip and place in a heat-resistant dish.


The thickness should be even to allow the meat to cook evenly.


Place [A] on the chicken, sprinkle with sake and cover with plastic wrap. Microwave (600 W) for around 4 minutes. Let it cool to body temperature. With your fist, pound the chicken to allow the juices to seep in. Shred into pieces.


Cut the negi lengthwise in half and then diagonally into thin slices. Soak in water for a few minutes to remove the bite. Drain. Cut the cherry tomatoes across in half.


Mix half of the steamed chicken together with the thinly sliced negi and 1 teaspoon of sesame oil.


Warm 1 tablespoon of sesame oil in a pot and stir-fry [B]. Following the instructions on the instant ramen packet, add the appropriate amount of water and instant soup to the pot. When it comes to a boil, remove [B]. Boil the noodles as specified and add the cherry tomatoes.


Warm the individual serving bowls and pour the noodles and soup into them. Top with the chicken and negi mixture and sprinkle with black pepper to taste.