Chicken & Sweetcorn Ramen Recipe
Introduction
Chicken & sweetcorn ramen is a comforting and easy-to-make dish that brings together tender chicken, sweet vegetables, and flavorful broth. Perfect for a quick lunch or light dinner, this recipe is both satisfying and gentle on the palate.
Ingredients
- 1 pack instant ramen noodles
- 600ml chicken stock
- ½ cooked chicken breast, sliced
- 4 tbsp sweetcorn, peas, or chopped beans
- 1 egg
- Sesame oil, to serve (optional)
Instructions
- Step 1: Place the noodles in a pan without adding the flavor sachet. Pour over the chicken stock and bring to a boil. Reduce heat and simmer until the noodles are cooked, following the pack instructions for timing.
- Step 2: Lift the noodles out carefully and divide between two bowls. Bring the stock back to a simmer in the pan.
- Step 3: Add the sliced chicken to the simmering stock and cook until heated through. Use a slotted spoon to remove the chicken and add it to the bowls with the noodles.
- Step 4: Warm the sweetcorn (or peas or beans) in the stock by bringing it back to a boil if necessary, then transfer the vegetables to the bowls.
- Step 5: Meanwhile, cook the egg in boiling water for 6 minutes. Remove it carefully, cool under cold running water, peel, then cut in half.
- Step 6: Add one egg half to each bowl. Bring the stock to a simmer again and pour it over the noodles and toppings.
- Step 7: Drizzle a few drops of sesame oil over each bowl if you like, and serve immediately.
Tips & Variations
- If you like some heat, add slices of fresh chili or a few drops of chili oil to spice up the broth.
- Try adding fresh spring onions or a handful of spinach for extra color and nutrients.
- Use leftover roast chicken or shredded rotisserie chicken for convenience.
Storage
Store leftover ramen components separately: keep the noodles, broth, and toppings in airtight containers in the refrigerator for up to 2 days. Reheat the broth and toppings gently on the stove, then add warmed noodles just before serving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of noodles?
Yes, you can substitute instant ramen noodles with fresh egg noodles or rice noodles, but adjust cooking times accordingly as they vary.
Is it necessary to cook the egg separately?
Cooking the egg separately ensures a perfectly soft, boiled texture without overcooking it in the broth. However, you can poach the egg directly in the simmering stock if you prefer.
PrintChicken & Sweetcorn Ramen Recipe
A comforting and easy-to-make Chicken & Sweetcorn Ramen featuring tender chicken breast, sweet vegetables, and a perfectly cooked soft-boiled egg, all served in a flavorful chicken broth with instant ramen noodles. This recipe is quick, customizable, and perfect for a wholesome meal any day of the week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-Inspired
Ingredients
Main Ingredients
- 1 pack instant ramen noodles
- 600ml chicken stock
- ½ cooked chicken breast, sliced
- 4 tbsp sweetcorn, peas, or chopped beans
- 1 egg
- Sesame oil, to serve (optional)
Instructions
- Cook the noodles: Place the instant ramen noodles in a pan without adding the flavor sachet. Pour over the chicken stock and bring it to a boil. Reduce the heat and simmer according to the noodle package’s cooking time until the noodles are tender.
- Prepare the noodles and chicken: Using a slotted spoon, lift the noodles out of the broth and divide them between two bowls. Return the broth to a simmer, add the sliced cooked chicken breast, and cook until warmed through. Remove the chicken with a slotted spoon and add it on top of the noodles in the bowls.
- Cook the vegetables: Add the sweetcorn, peas, or chopped beans to the simmering broth. Bring it back to a boil if necessary, then transfer the vegetables to the bowls alongside the noodles and chicken.
- Soft-boil the egg: While the broth simmers, place the egg in a pan of boiling water and cook for 6 minutes. Remove the egg carefully, cool it under running cold water, peel, and cut in half.
- Assemble the ramen bowls: Add one half of the soft-boiled egg to each bowl. Bring the broth back to a simmer and pour it evenly over the noodles, chicken, and vegetables. Optionally, drizzle a few drops of sesame oil over each bowl for added flavor.
Notes
- You can swap sweetcorn for peas or chopped beans depending on your preference or what you have on hand.
- For a spicy kick, add fresh chili slices or a few drops of chili oil when serving.
- Ensure the chicken breast is pre-cooked before adding it to the broth to save time.
- The egg is soft-boiled for 6 minutes to achieve a slightly runny yolk, but you can adjust the time to your desired doneness.
Keywords: chicken ramen, sweetcorn ramen, instant ramen recipe, easy ramen, soft boiled egg ramen, quick chicken soup
