Chicken Ramen

Chicken Ramen

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Whenever I go to Wagamamas (which isn’t very often when you have a 3 year old) I just adore their ramen.  So I decided to create my own version which I can make easily at home and everyone will eat.

This one is full of protein from the chicken but also has loads of veg making it delicious and nutritious.  I have a vegetable version too if you look in Abby’s Kitchen soups section.

Ingredients: serves 4

150g rice noodles or soba noodles

4 chicken breasts (approx 600g)

1 tbsp coconut oil

2 large cloves garlic, finely sliced

1.2 litres chicken stock (made with 3 cubes)

1 miso soup sachet

125g frozen sweetcorn

1 pak choi, shredded/ chopped

225g tin of bamboo shoots

150g beansprouts

3 tbsp tamari (or soy sauce)

1 tbsp coconut sugar

salt & pepper

4 tbsp sesame seeds

4 spring onions, chopped


Cook the noodles as per the packet instructions in a large saucepan.

Cut the chicken into strips on the diagonal.  Heat the coconut oil in a wok and fry the chicken on a medium to high heat until it is browned on the outside (about 5 minutes).

Next add the garlic and gently fry for a couple of minutes.

Once the noodles are cooked, drain and leave to one side. Use the same saucepan to add the chicken stock and miso paste to and then bring them to the boil.  Whisk in the stock cubes and miso until it is free from lumps and then turn down very low, cover and leave to rest until the rest is ready.

In the wok add the frozen sweetcorn for a minute or 2 then the pak choi and finally the drained bamboo shoots.  Fry on a high heat.  Then add the beansprouts.  Cook for a few minutes but don’t overcook the veg!

Add the tamari, coconut sugar and season.

To serve put the noodles into the bottom of the bowls, then spoon in the veg and ladle over the soup.

Top with the sesame seeds and spring onions.

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