Chicken Ramen

Express Chicken Ramen

This super easy chicken ramen is a delicious weeknight dinner for two.
  • 15 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 2 People


  • 2 eggs
  • 2 teaspoons oil
  • 2 chicken thigh fillets
  • 5 cups (1.25L) boiling water
  • 2 pots Continental Stock Pot Sensations Chicken Stock Pot
  • 2 teaspoons finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 x 70 g dried instant noodle cakes
  • 2 baby pak choy, halved lengthways (quartered if large)
  • 1 tsp salt-reduced soy sauce
  • 1/2 tsp sesame oil
  • 1 nori sheet, cut into quarters
  • Thinly sliced spring onions and sliced chilli, to garnish

  1. Using a slotted spoon carefully place eggs into a saucepan of boiling water. Boil for 6 minutes, for soft boiled. Transfer eggs to a bowl of iced water, set aside for 15 minutes. Drain saucepan.

  2. Meanwhile heat a frying pan over medium-high heat. Add oil, swirl to coat. Season chicken with salt and pepper. Cook chicken for 4 minutes each side or until golden brown and cooked through.

  3. Meanwhile pour boiling water into the large saucepan. Add stockpot, ginger and garlic, stir until stockpot dissolves. Bring to a boil. Cover, reduce heat to medium-low and simmer for 5 minutes. Add noodles and cook for 2 minutes, separating noodles with a fork as required. Add pak choy. Cook for 1 minute until tender. Remove from heat. Stir in soy sauce and sesame oil.

  4. Peel soft boiled eggs, cut in half. Slice chicken. Divide noodles, pak choy and nori amongst serving bowls. Ladle hot broth over noodles. Top with egg and chicken. Garnish with spring onions and chilli, if desired. Serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 349.75 kcal
Protein (g) 34.54 g
Sugar (g) 2.07 g
Fat (g) 21.31 g
Fibre (g) 0.8 g

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