No ImageEasy Weeknight Chicken Ramen

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  1. Chantel

    I’m gonna make this but leave out the sugar and put in some pepper flakes for a bit of spice

  2. bannagobble

    i havent tried making this yet but im just wondering why do we have to make chicken breasts early in the week? i mean im only a teen so.. do chicken breats take a long time to cook?

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  3. Sandy S

    Sally, thank you for this recipe and all of the information! I will definitely be trying it soon. I like chard so I will probably be adding it to the ‘greens’.
    I am wondering if you have any suggestions for a seafood ramen? I’m thinking – shrimp, clams or oysters.

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  4. Wanda

    This is definitely a keeper! It was easy and very tasty for supper, and leftovers worked well for lunch too. I used spinach and canned mushrooms (what I had) but look forward to the Napa cabbage version. I used the steam-cook method for the eggs that you posted recently and, as advertised, the eggs were perfectly done and EASY TO PEEL! Thanks for two great recipes.


  5. Dawn

    What an inspiring recipe! I made this last night with rice noodles (low FODMAP) and garlic oil. I added some miso paste for umami flavor, and I had some kaffir lime leaves and Thai basil in the freezer, so those went in too with a little mint. The egg was perfect in it. I am not usually a noodle “soup” person, but this was addictive. Thank you so much.


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