How to Make – Chicken and corn ramen bowl

Chicken and corn ramen bowl – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity. On thisocassion, we will share the ramen recipe: Chicken and corn ramen bowl Ramen recipe Chicken and corn ramen bowl Put a ban on boring weeknight meals with this super quick and tasty chicken and corn ramen bowl!

About Chicken and corn ramen bowl

0:15 Prep 0:20 Cook 4 Servings Easy


  • 2 tablespoons salt-reduced soy sauce
  • 4cm piece fresh ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 x 72g packets chicken-flavoured 2-minute noodles
  • 1 large carrot, cut into matchsticks
  • 300g broccoli, cut into small florets
  • 100g snow peas, trimmed, halved lengthways
  • 125g can corn kernels, drained
  • 1 cup sliced cooked chicken
  • Lebanese cucumber, seeded, cut into matchsticks
  • 4 soft-boiled eggs, peeled, halved


This recipe


  • Step 1
    Place 1 1/2 litres water in a large saucepan over medium-high heat. Add soy sauce, ginger, garlic and chicken flavour sachets from noodles. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Remove from heat. Strain over a large bowl. Discard garlic and ginger. Return stock mixture to pan
  • Step 2
    Bring to the boil over medium-high heat. Add noodles, carrot, broccoli, snow peas, corn and chicken. Boil for 3 to 4 minutes or until noodles and vegetables are tender.
  • Step 3
    Using tongs and a slotted spoon, divide noodles and vegetables among serving bowls. Ladle over hot soup. Serve with cucumber and egg. Serve.
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