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Chicken and vegetable ramen

Chicken and vegetable ramen

Total Time
50 min
20 min
20 min


Salt reduced chicken stock

4 cup(s), (1L)

Skinless chicken breast

500 g

Sesame oil

2 tsp


3 clove(s), thinly sliced

Fresh ginger

1 tbs, finely grated

Mirin seasoning

1 tbs, seasoning

Soy sauce

1 tbs

Frozen corn

1 cup(s), (160g)

Dry ramen noodles

180 g, dry


2 medium, cut into spirals

Red radish

4 large, thinly sliced

Boiled egg(s)

4 medium, halved

Bean sprouts

2 cup(s), (160g)

Sambal oelek

1 tbs


  1. Place stock and chicken in a large saucepan and bring to a simmer over medium-high heat. Simmer, uncovered, for 4 minutes. Set aside, covered, for 10 minutes to finish cooking. Remove chicken from stock. Using 2 forks, coarsely shred chicken.
  2. Heat oil in a large saucepan over medium heat. Cook garlic and ginger, stirring, for 1 minute or until fragrant. Add stock, mirin and soy sauce and bring to the boil. Add corn and remove from heat. Cover to keep warm.
  3. Prepare noodles following packet instructions until just tender. Drain. Divide noodles among serving bowls. Ladle over stock mixture. Arrange chicken, carrot, radish, egg and sprouts over noodles. Serve with sambal oelek.


TIPS: Use a spiralizer (available online at ww.com/au/shop) or a julienne peeler to cut carrot into thin spirals. Add it: Lime wedges and 2 green shallots (thinly sliced) to serve. Swap it: Chicken for firm silken tofu (added in Step 3).