Chicken Sweetcorn Ramen Recipes

Steps:

• Put the noodles in a pan (don't add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).
• Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.
• Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like.

Steps:

• Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
• Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
• Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

Steps:

• In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.