Chicken, Mushroom & Sweetcorn Ramen

  , , , ,

August 1, 2018

This colourful Asian dish uses convenient ingredients like canned mushrooms and sweetcorn, and cooked leftover chicken to create a tasty and nutritious meal. It also works well with prawns.

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 15 mins
  • Cook: 10 mins
  • Serves: 4 Servings


1Place the eggs in a pan of boiling water for 5 minutes, cool under running water, then then carefully peel off the shell.

2Place the stock, chilli, ginger, garlic, soy sauce in a pan bring to the boil then reduce the heat and simmer for five minutes. Strain the stock and return to the pan and gently reheat.

3Cook the noodles according to the packet instructions then drain. Slice the eggs in half.

4Divide the noodles between 2 bowls. Arrange chicken, eggs, sweetcorn and mushrooms on top of the noodles, then using a ladle pour over the stock.

5Sprinkle the sesame seeds over the egg. Garnish with spring onions and fresh coriander.

Nutritional information

Energy (kcal) 516
Fat (g) 11.2
Sat fat (g) 3
Carbs (g) 45.4
Sugar (g) 6.9
Fibre (g) 7.7
Protein (g) 54.6
Salt (g) 2.1



1 x 150g canned sweetcorn,

1 x 285g canned sliced mushrooms, in water

2 medium eggs

600ml chicken stock

1 red chilli

Fresh ginger, thickly sliced

2 garlic cloves, peeled and sliced

1 tsp reduced salt soy sauce

100g dried ramen or egg noodles

2 cooked skinless chicken breasts, sliced

Large handful fresh coriander, roughly chopped

2 spring onions, thinly sliced

1 tsp black sesame seed


0 Reviews