Lee Kum Kee

Soy Braised Sweet Potato Chickpea Ramen by Ching He Huang

Serves 2 or 4 to share

Fresh sweet potatoes are peeled and braised in Lee Kum Kee Red Braising Sauce, Lee Kum Kee Sweet Soy Sauce together with tinned chickpeas, ginger, star anise, cinnamon, and served with wilted romaine lettuce, sprinkled with coriander and served on chunky ramen noodles. 

This Sweet Soy spiced comforting noodle soup is perfect for wintry cold months and quick and satisfying to make. 

For an added kick, drizzle in Lee Kum Kee Chiu Chow Chilli Oil. 

Taiwan meets Japan in this dish and sweet potatoes never tasted so good. 

You could add tofu or mushrooms if you like instead of chickpeas and sweet potatoes. 

Sweet potatoes are a rich source of fibre, and a good source of most vitamins B, C, Iron, Calcium and Selenium. They are often considered a superfood, loaded with beta carotene, a potent antioxidant and a rich source of vitamin A – which is good for eyes, immune system and overall good organ health. Low GI good substitute to rice and noodles. 


Credit: Ching He Huang


400g sweet potato, peeled, top tailed, sliced to 1.5cm cubes
3 small baby shallots, peeled, sliced in half
2 large tomatoes, quartered
1.2L filtered water
1 knob ginger, peeled and sliced to coins then strips
1 red medium chilli, deseeded, sliced to long strips
1 tin of chickpeas, drained, rinsed
For the Noodles
200g dried ramen noodles (4 bricks of noodles)
1L water


2 star anise
1 stick cinnamon bark


50g romaine lettuce leaves (blanched)
1 small handful coriander, chopped


1 Heat the water in a large stockpot. Add the ginger, shallots, chillies, tomatoes, sweet potatoes, chickpeas, cinnamon bark and star anise.
2 Add Lee Kum Kee Red Braising Sauce and Lee Kum Kee Sweet Soy Sauce . Simmer uncovered for 30 minutes on medium heat.
3 5 minutes before the broth is ready, bring 1L water to a boil. Add the ramen noodles, boil for 3 minutes until al dente, drain under the cold water, drizzle over Lee Kum Kee Pure Sesame Oil to prevent the noodles from sticking together. Set aside and divide it into 4 serving bowls.
4 Just before serving, blanch 3 halves lettuce leaves for 5 seconds in the cooking liquor.
5 To serve, pour 3-4 ladles of the broth over the 4 serving bowls, then add sweet potato and chickpeas. Decorate with wilted lettuce leaves in each bowl. Garnish with fresh coriander, and drizzle Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick, serve immediately.
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