Chicken & sweetcorn ramen in a white saucepan

Chicken & sweetcorn ramen

Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • 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: Per serving
Highlight Nutrient Unit
low in kcal 368
low in fat 7g
saturates 2g
carbs 44g
sugars 6g
fibre 5g
protein 30g
salt 2.1g


  • 1 packinstant ramen noodles
  • 600mlchicken stock
  • ½cooked chicken breast, sliced
  • 4 tbspsweetcorn, peas or chopped beans
  • 1
  • sesame oil, to serve (optional)


  • STEP 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).

  • STEP 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.

  • STEP 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.


If your children like chilli, add some slices of fresh chilli, or a few drops of chilli oil.

Goes well with

Recipe from Good Food magazine,May 2018


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5. 11 ratings

Sponsored content