• 2 boneless, skinless chicken breasts
  • vegetable oil, for oiling
  • salt and white pepper
  • 250g (9oz) ramen noodles
  • 1 litre (1 3/4 pints) chicken or vegetable stock
  • 2 pak choi, trimmed and roughly chopped (or 2 handfuls of baby spinach leaves)
  • 12 pieces menma (canned bamboo shoots), drained
  • 4 spring onions, trimmed and finely sliced


  • STEP 1
    Preheat the grill or griddle pan.
  • STEP 2
    Lightly oil and season the chicken breasts and grill for 4 minutes on each side or until throughly cooked through.
  • STEP 3
    Allow to rest for 5 minutes, slice on the diagonal and set aside.
  • STEP 4
    Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender
  • STEP 5
    Drain, refresh under cold running water and divide between two bowls.
  • STEP 6
    Heat the chicken or vegetable stock until boiling.
  • STEP 7
    Put the pak choi on top of the noodles and ladle in the stock.
  • STEP 8
    Top with the sliced chicken, menma and spring onions.

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