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Coles

This Chicken ramen recipe could not get any better. Quick to make and done in four easy steps.

  • Serves2
  • Cook time15 minutes
  • Prep time10 minutes, + 5 mins resting time
Sticky chicken ramen

Ingredients

  • 180g dried ramen noodles
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 1 garlic clove, crushed
  • 1 tbs olive oil
  • 1 Coles RSPCA Approved Australian Chicken Breast Fillet
  • 4 cups (1L) Coles Japanese Inspired Chicken Ramen Broth
  • 1 bunch pak choy, halved lengthways
  • 2 Coles Australian Free Range Eggs, soft-boiled, peeled, halved
  • Toasted sesame seeds, to serve
  • 1 long red chilli, cut into matchsticks

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well.
  2. Step 2

    Combine the soy sauce, sugar and garlic in a small bowl. Heat the oil in a medium frying pan. Add the chicken and cook for 5 mins each side or until chicken is just cooked through. Add the soy sauce mixture to the pan. Increase the heat to high. Cook, turning the chicken, for 5 mins or until the sauce thickens and chicken is well coated. Transfer to a plate. Cover and set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, place the broth in a medium saucepan. Bring to the boil. Add the noodles and pak choy and cook for 3 mins or until pak choy is tender.
  4. Step 4

    Divide the broth mixture between serving bowls. Top with chicken and egg. Sprinkle with sesame seeds and chilli, if using, to serve.

Sticky chicken ramen

Sticky chicken ramen
  • Serves2
  • Cook time15 minutes
  • Prep time10 minutes, + 5 mins resting time
Ingredients
  • 180g dried ramen noodles
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 1 garlic clove, crushed
  • 1 tbs olive oil
  • 1 Coles RSPCA Approved Australian Chicken Breast Fillet
  • 4 cups (1L) Coles Japanese Inspired Chicken Ramen Broth
  • 1 bunch pak choy, halved lengthways
  • 2 Coles Australian Free Range Eggs, soft-boiled, peeled, halved
  • Toasted sesame seeds, to serve
  • 1 long red chilli, cut into matchsticks
    Description

    This Chicken ramen recipe could not get any better. Quick to make and done in four easy steps.

    Method
    1. Step 1

      Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well.
    2. Step 2

      Combine the soy sauce, sugar and garlic in a small bowl. Heat the oil in a medium frying pan. Add the chicken and cook for 5 mins each side or until chicken is just cooked through. Add the soy sauce mixture to the pan. Increase the heat to high. Cook, turning the chicken, for 5 mins or until the sauce thickens and chicken is well coated. Transfer to a plate. Cover and set aside for 5 mins to rest.
    3. Step 3

      Meanwhile, place the broth in a medium saucepan. Bring to the boil. Add the noodles and pak choy and cook for 3 mins or until pak choy is tender.
    4. Step 4

      Divide the broth mixture between serving bowls. Top with chicken and egg. Sprinkle with sesame seeds and chilli, if using, to serve.