Ramen Noodles with Chicken, Veggies & Egg

serves 2

Think steaming bowls of ramen, but make it your bowl. Tender chicken strips, crunchy edamame, mushrooms, and that perfectly soft-boiled egg floating in a rich pho-inspired broth… yeah, this is the stuff weekday dreams are made of. Toss in a hit of chili, a drizzle of sesame, and a sprinkle of spring onions, and you’ve got a bowl that’s equal parts cozy, spicy, and totally Insta-worthy.

This isn’t just soup—it’s a vibe. Quick enough to whip up after work, fancy enough to impress anyone you’re feeding, and flexible enough to make it yours. Noodles, broth, chicken, veggies, egg—done. Minimal effort, maximum satisfaction.

Grab your chopsticks, pour the broth, and let that aroma hit you.

Ingredients:

• 2 portions ramen noodles

• 500 ml pho broth

• A handful of bean sprouts

• 100 g edamame

• 2 eggs

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 200 g chicken breast, sliced thin

• 1 small red or green chili, finely chopped

• 2 spring onions, sliced

• 1 piece fresh ginger (about 2 cm), minced or grated

• 100 g mushrooms, sliced

• 150 g Chinese cabbage, thinly sliced

How to Roll:

Eggs first:

Bring a small pot of water to a boil. Drop the eggs in for 7 minutes for that perfect soft-boil. Cool under cold water, peel, and set aside.

Marinate that chicken:

Mix your chicken strips with 1 tbsp soy sauce, a few drops of sesame oil, and half the ginger. Let it soak up those flavors while you prep the rest.

Broth & veggies:

Heat your pho broth in a big pot. Toss in the rest of the ginger, mushrooms, Chinese cabbage, edamame, and chili. Simmer 5–7 mins until veggies are cooked but still got that crunch.

Cook the chicken:

Heat a little sesame oil in a pan or wok. Toss in the chicken strips and cook on medium heat until golden and done.

Noodles:

Cook the ramen according to the package, drain, and split into two bowls.

Assemble:

Pile the veggies and broth over the noodles, top with chicken, and slice the eggs in half for that Instagram-ready look. Garnish with bean sprouts and spring onions. Add extra soy sauce or sesame oil if you’re feeling fancy.