Chicken ramen
A big bowl of noodles in a gingery broth with chicken and a jammy egg.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets400 g
- Egg noodles300 g
- Free-range eggs4 eggs
- Vegetable stock cubes2 cubes
- Soy sauce50 ml
- Baby spinach150 g
- Spring onions1 bunch
- Fresh ginger1 piece
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Celery, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Lower the eggs into boiling water and boil for 6 and a half minutes. Cool in cold water and peel.4 eggs
- Dissolve the stock cubes in 1.5 litres of boiling water in a large pan. Add the sliced ginger and the soy sauce and bring to a simmer. Lower in the chicken and poach gently for 12 minutes, until cooked through. Lift out and slice.400 g chicken breast fillets2 cubes50 ml soy sauce1 piece fresh ginger
- Add the noodles to the broth and cook following the pack instructions, usually about 4 minutes, stirring in the spinach for the last minute.300 g egg noodles150 g baby spinach
- Ladle the noodles and broth into bowls. Top with the chicken, the eggs cut in half and sliced spring onions.1 bunch spring onions
Soak the peeled eggs in a little soy sauce while you cook. They pick up colour and flavour.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.