Chicken & sweetcorn ramen in a white saucepan

Chicken & sweetcorn ramen

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Prep: 5 mins Cook: 10 mins

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 and extra info

Nutrition: Per serving

  • kcal368
  • fat7g
  • 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
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • sesame oil, to serve (optional)

Method

  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).

  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.

  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.

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