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Chilli chicken ramen

Chilli chicken ramen


Add a kick of spice to your ramen

  • Feeds 3 Feeds 3
  • Ready in 25 minutes

Each serving contains

  • Energy
    1261kj 298kcal
  • Fat
    Low 9%
  • Saturates
    Low 5%
  • Sugar
    Low 4%
  • Salt
    High 29%

% of adult’s reference intake | Carbohydrates per serving : 27g

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  • 1 tbsp rapeseed oil
  • 385g Co-op British diced chicken breast
  • 2 tbsp reduced salt soy sauce
  • 2 tbsp chilli sauce
  • 2 spring onions, sliced
  • 2 garlic cloves, sliced
  • 1 litre chicken stock, made with ½ reduced salt stock cube
  • 250g pack Co-op egg noodles
  • 100g pak choi, roughly chopped
  • 1 tbsp chopped coriander


  1. Put the oil in a frying pan over a medium-high heat and fry the chicken for 11-15 mins, or until cooked through and golden all over
  2. Add 1 tbsp soy sauce, 1 tbsp chilli sauce, half the spring onion and all the garlic
  3. Cook for 2 mins more, then set aside
  4. Pour the chicken stock into a large pan and simmer for 5 mins
  5. Add the noodles and cook for 2 mins, then add the pak choi and cook for a further 30 seconds to soften
  6. Spoon the stock, noodles and pak choy into bowls, add the remaining soy and chilli sauce, then top with the chicken, spring onion and coriander to serve

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