Easy Chicken Ramen Noodle Bowls

Prep time: 10min
Total time: 20min
Serves: 4
4
eggs
2 pkg
instant noodles (chicken flavour)
85 g each
1/2 cup
frozen peas
125 mL
1 tsp
sesame oil
5 mL
1 1/2 cups
shredded rotisserie chicken
375 mL
1 cup
baby spinach
250 mL
1 cup
matchstick carrots
250 mL
2
green onions, thinly sliced
1/4 cup
Compliments Fresh Cilantro sprigs
60 mL
Per serving (1/4 of the recipe):
calories
380
fat
15 g
saturated fat
6 g
carbs
36 g
sugar
4 g
protein
27 g
cholestrol
240 mg
fibre
4 g
sodium
890 mg

Directions

  1. Eggs can be prepared soft boiled or fried. To make soft boiled eggs, bring saucepan of water to a simmer over medium heat. Add eggs. Simmer 6 min. (about 7 min. if the eggs are cold). Drain. Run eggs under cold water to stop cooking before peeling. To make fried eggs, drizzle oil into skillet, crack in eggs, cover and cook over medium-low heat about 3 min., or until whites and edges of yolks are set. Set aside.

  2. Meanwhile, prepare noodles according to package directions (including flavour packets), adding frozen peas in last 2 min. of cooking. Stir in sesame oil.

  3. Divide noodles and broth into 4 large bowls. Arrange chicken, spinach, carrots, green onions and cilantro overtop. Halve soft boiled eggs, if using, and place on top. Or add fried eggs to bowls. Serve immediately.

Tip

For added umami, drizzle noodles with Sriracha or oyster sauce.