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Chicken Ramen and Vegetables

Recipes for Home and Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 1 packet Ramen noodles

  • 2-3 teaspoons grape-seed oil – plus extra if required

  • 2 teaspoons soy sauce

  • 3-4 cups freshly cooked or leftover chicken – shredded

  • 2 cups frozen stir-fry vegetables – defrosted

  • 1 cup of frozen baby peas – defrosted

  • 2 teaspoons chicken stock powder

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • Sea salt and cracked black pepper – to taste

  • 3-4 spring onions – thinly sliced


Using a large microwave-safe bowl, cook the ramen noodles according to the instructions on the back of the packet.

Drain, cover, and set to one side.

Preheat the oil in a medium-sized non-stick wok or frying pan.

Fry the shredded chicken for 1-2 minutes, or until heated through.

Stir in the chicken stock powder, onion powder, garlic powder, soy sauce, and defrosted vegetables.

Gently stir through until fully coated.

Stir-fry for 3-4 minutes, allowing the liquid to reduce.

Remove from heat, then fold the Ramen noodles through the vegetables.

Season with salt and cracked black pepper.

Garnish with spring onions.

Serve hot.

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