Chicken Ramen

with Soft Boiled Egg and Sweetcorn
Chef's choice
Whilst time is traditionally the most important ingredient in ramen, in this recipe we've tried our best to speed things up!
Cooking time: 30 min
Cals 630 · Prot 57 · Carbs 55 · Fat 23
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Chicken breast
300 Grams
Curry powder
2 Grams
0.5 Tsp
Vegetable oil
1 Tbsp


2 Piece
Egg noodles
100 Grams
Snow peas
100 Grams
30 Grams
Garlic cloves
2 Piece
Fresh baby corn
100 Grams
Onion powder
2 Grams
500 ML
Chicken jus
150 ML
Soy sauce
10 ML
Sambal oelek
20 Grams
Miso paste
20 Grams

To serve

1 Piece
Spring onion
40 Grams
Black sesame seeds
10 Grams
Sesame oil
15 ML


1 Boil
Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 3 min. After 3 min, add the noodles and snow peas and cook for 3 min further or until tender. Once tender, drain the noodles, snow peas and eggs and run under cold water. Remove the eggs and set aside so they don't stick to the noodles.
2 Fry chicken
Meanwhile, slice each chicken breast in half as if you were cutting a burger bun, so you are left with two escalopes. Sprinkle the chicken with curry powder and salt. Heat a drizzle of oil in a large pan over a medium-high heat. Once hot, fry the chicken for 3-5 min on each side until golden and cooked through.
3 Prep
Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic. Halve the baby corn, lengthways.
4 Make broth
Once cooked, transfer the chicken to a plate and return the pan to a medium heat. Using a spatula, loosen any sticky bits from the bottom of the pan. Add another drizzle of oil along with the garlic, gingerbaby corn and onion powder. Fry for 1 min. Add the measured water, chicken jussoy sauce and sambal oelek (spicy!). Simmer for 4-5 min.
5 Prep toppings
Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. Slice the lime into wedges. Trim and finely slice the spring onions
6 Serve
Once ready, add the miso paste to the broth and whisk. Add the noodles and snow peas and cook for 1 min further. Squeeze the juice of half of the limes into the broth. Ladle the broth into bowls and top with the sliced chicken and eggs. Garnish with the spring onionsesame seeds and the remaining lime wedges. Drizzle with the sesame oil
Tips for fussy eaters
Sensitive to spice? Go easy on the sambal oelek.
Pro tip
Store your eggs outside of the fridge so they don't crack when you add them to hot water! Or, temper them by running them under warm water to warm them up before you add them to the pan.

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