Chicken & Sweetcorn Ramen Recipe
Introduction
This comforting chicken and sweetcorn ramen is a quick and satisfying meal that combines tender chicken, sweet vegetables, and soft-boiled egg in a flavorful chicken broth. Perfect for a cozy night in or a simple lunch, it’s easy to prepare with pantry staples and ready in no time.
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 flavour sachet. Pour over the chicken stock and bring to a boil. Simmer until the noodles are cooked, following the package instructions for timing.
- Step 2: Lift the cooked noodles out and divide them between two bowls. Return the stock to a simmer, add the sliced chicken to heat through, then scoop it out with a slotted spoon and add it to the bowls.
- Step 3: Warm the sweetcorn (or cook peas or beans) in the simmering stock, bring back to a boil if needed, then add the vegetables to the bowls.
- Step 4: Meanwhile, cook the egg in boiling water for 6 minutes. Remove it carefully and cool under cold running water. Peel the egg and cut it in half, placing one half into each bowl.
- Step 5: Bring the stock back to a simmer and pour it evenly over the noodles and toppings in each bowl. Add a few drops of sesame oil if desired for extra aroma and flavor.
Tips & Variations
- If you enjoy a bit of heat, add fresh chilli slices or a few drops of chilli oil to the ramen to spice it up, especially if your family likes a little kick.
Storage
Store any leftover ramen broth separately from the noodles and toppings in an airtight container in the fridge for up to 2 days. Reheat the broth gently on the stove before combining with fresh noodles and toppings to maintain texture. It’s best to prepare fresh noodles and eggs each time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes, but you will need to cook the raw chicken thoroughly in the simmering broth until fully cooked, which will take longer. Be sure to slice it thinly for even cooking.
What can I use if I don’t have sesame oil?
Sesame oil is optional; you can omit it or substitute with a light drizzle of olive oil or a splash of soy sauce to boost flavor.
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Chicken & Sweetcorn Ramen Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A comforting and easy-to-make chicken and sweetcorn ramen that combines tender chicken breast, sweetcorn, and perfectly cooked ramen noodles in a flavorful chicken stock broth. This recipe is perfect for a quick, nutritious meal with options to add a spicy kick.
Ingredients
Ramen Base
- 1 pack instant ramen noodles (flavour sachet discarded)
- 600ml chicken stock
Protein
- ½ cooked chicken breast, sliced
- 1 egg
Vegetables
- 4 tbsp sweetcorn (or peas or chopped beans)
Finishing
- Sesame oil, to serve (optional)
Instructions
- Cook Noodles: Place the instant ramen noodles into a pan without adding the flavour sachet. Pour over 600ml of chicken stock, bring to a boil, then reduce to a simmer. Cook according to the package instructions until the noodles are tender.
- Transfer Noodles: Use a slotted spoon or tongs to lift the noodles out of the broth and divide them evenly between two serving bowls.
- Heat Chicken and Veggies: Return the broth to a gentle simmer. Add the sliced cooked chicken breast and cook until heated through. Remove the chicken with a slotted spoon and place on top of the noodles in each bowl. Add the sweetcorn (or peas or chopped beans) to the broth, bring back to the boil if needed to cook the vegetables, then transfer them to the bowls.
- Cook Egg: While the noodles and chicken are heating, place the egg in a separate pan of boiling water and cook for 6 minutes to achieve a soft-boiled consistency. Carefully remove the egg and cool it under cold running water, peel, and then halve.
- Assemble and Serve: Place half an egg on top of each bowl. Bring the broth back to a simmer and pour the hot broth over the noodles, chicken, and vegetables. Optionally, drizzle a few drops of sesame oil over each bowl for added flavor before serving.
Notes
- Omit the flavour sachet from the instant noodles to control saltiness and enhance broth flavor.
- For extra heat, add fresh chilli slices or a few drops of chilli oil when serving.
- Vegetables can be substituted with peas or chopped beans as preferred.
- Cook the egg precisely for 6 minutes for a perfect soft-boiled yolk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: chicken ramen, sweetcorn ramen, instant ramen recipe, easy ramen, quick soup recipe, chicken noodle soup
