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Chicken & sweetcorn ramen in a white saucepan

Chicken & sweetcorn ramen

A star rating of 4 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This chicken and noodle soup will feed two young children. For adults, or if your kids are older, use a pack of noodles each, extra stock and a whole egg

Nutrition: Per serving
HighlightNutrientUnit
low inkcal368
low infat7g
saturates2g
carbs44g
sugars6g
fibre5g
protein30g
salt2.1g
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Ingredients

  • 1 pack instant ramen noodles
  • 600ml chicken stock
  • ½ cooked chicken breast , sliced
  • 4 tbsp sweetcorn , peas or chopped beans
  • 1 egg
  • sesame oil , to serve (optional)

Method

  • STEP 1

    Put the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).

  • STEP 2

    Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.

  • STEP 3

    Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like.

RECIPE TIPS
SPICE IT UP

If your children like chilli, add some slices of fresh chilli, or a few drops of chilli oil.

Recipe from Good Food magazine, May 2018

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A star rating of 4 out of 5.11 ratings
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