Chicken Ramen

Main courseServes 4

Warmer weather calls for lighter suppers and this simple Chicken Ramen recipe from the team at East Yorkshire based Soanes Poultry hits the spot! Using their award-winning chicken reared on the Yorkshire Wolds, this quick and easy recipe is a perfect for a tasty mid-week supper For more information on where to buy Soanes Poultry visit their website  


4 Soanes small skinless chicken fillets

100ml soy sauce

½ tsp chopped chilli

2 tsp finely sliced ginger

3 pints chicken stock

2 portions medium egg noodles

4 handfuls of beansprouts

1 handful of chopped coriander

200g baby leaf spinach or mixed baby salad leaves

4 spring onions

1 red chilli, deseeded and finely chopped

4 hardboiled eggs, peeled and halved

Tabasco and soy sauce to serve


  1. Marinade the chicken in the soy sauce, chilli and ginger overnight.
  2. Preheat the oven to 200°C/180°C fan/gas 6.
  3. Remove the chicken from the marinade, place in a heatproof dish and cover with foil, then bake in the oven for 20 minutes, or until the juices run clear.
  4. Cook the noodles according to the instructions on the packet.
  5. Bring the stock to the boil and add the remaining marinade, cooking juices and seasoning to taste.
  6. Divide the stock between four large bowls.
  7. Slice the chicken and place half a portion of the noodles into the bottom of each along with little piles of the sliced chicken, beansprouts, coriander, greens, spring onions and chilli around the bowl. Top with a halved hardboiled egg and adjust the heat by adding tabasco and the saltiness with soy sauce.