Chicken and Egg Ramen Bowl
Serves 2 – 4

Preparation time 45 minutes


  • 2 chicken breasts
  • Salt and pepper, to taste
  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) sesame oil

Ingredients for broth

  • 10ml (2 tsp) ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 45ml (3 tbsp) soy sauce
  • 1litre (4 cups) chicken stock
  • 250g (1 punnett) button mushrooms, sliced
  • 250g egg noodles, cook per packet instructions
  • 3 spring onions, sliced
  • 1 green chili, sliced, optional
  • 2 large eggs, boiled to your liking
  • 30ml (2 tbsp) fresh coriander, leaves only


  1. Place the chicken on a plate and season well. Heat the butter and oil in a large frying pan and cook the chicken until golden on both sides. Remove, cover and keep warm until ready to use.
  2. For the broth, use the same pan and add the ginger and garlic and cook for a few minutes.
  3. Add the soy sauce and stir to combine and cook for a few seconds. Add the stock, cover and bring to the boil. Remove the lid and simmer for about 5 – 8 minutes.
  4. Add the mushrooms and simmer gently for a further 5 minutes and season to taste.
  5. To assemble the bowl, slice the chicken into thin pieces, place the noodles into a deep serving bowl, add the chicken and pour the broth over. Top with the spring onions, chili and the eggs, serve immediately with a few coriander leaves.