Chicken Ramen

Level: Easy
Serves: 4
Cook for: 15-20 minutes



  • 1.2L chicken stock
  • Small pack coriander
  • 1 red chilli
  • 2 tablespoon light soy sauce
  • 100g mushrooms
  • 100g pack baby pak choi
  • 2 chicken fillets, sliced
  • 100g egg noodles
  • 50g sliced bamboo shoots



  1. Put a large saucepan over a medium heat and pour in the stock.
  2. Finely chop the coriander stalks and add to the stock with most of the chilli.
  3. Bring to the boil and add 200ml of water.
  4. Once boiled, reduce the heat and simmer for 5-10 minutes to infuse the coriander and chilli.
  5. Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles.

  6. Simmer for 2 minutes until the noodles soften, before adding the bamboo shoots.

  7. Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

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