Chicken Ramen

It’s freezing. Literally. Freezing!!!

I couldn’t feel my fingers or toes when I got home today. I was in dire need of finding some way to defrost my frozen self.

Using a few ingredients I threw together this sort of ‘cheat’ chicken ramen.

Tasty, hot and nutritious.

Slurp town.


  • 125g dry egg noodles
  • 75g beansprouts
  • 50g pak choi, washed with the ends trimmed
  • 25g shitake mushrooms, thinly sliced
  • 1 roast chicken breast (left over or you can buy from your local supermarket/deli), skin removed and thinly sliced
  • 400ml good quality chicken stock
  • 400ml water
  • Soya sauce
  • Sesame oil
  • Black pepper


In a wok or frying pan, heat 2 tablespoons of sesame oil on a medium heat and gently stir fry the beansprouts, mushrooms and a teaspoon of soya sauce for around five minutes. Remove from the heat and set aside.

Next, in a saucepan add the chicken stock, water, 2 tablespoons of soya sauce, and a few grinds of black pepper. Bring the stock mixture to boil, reduce the heat to a gentle simmer and add the pak choi.

After cooking the pak choi for 3 minutes add the egg noodles and sliced chicken and continue to cook for a further 4 minutes, or until the noodles are soft.

Remove from the heat and stir in the beansprouts and mushrooms.

Serve and slurp.

Makes one ramen.


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