Chicken and mushroom ramen

Chicken and mushroom ramen

My husband used to work in the City and was used to having some lovely places to visit at lunchtime.

He’s also done a fair bit of travelling with work and there are a few recipes that he’s tried that we’ve introduced into our mealtimes and this is one of those recipes.

It was simple, didn’t take very long and I thoroughly enjoyed it!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g chicken breast, chopped into chunks
58 g dried mushrooms
46 g spring onion, finely chopped
1 chilli, sliced, seeds or no seeds up to you!
1 chicken stock cube
76 g dried rice noodles
150 ml boiling water
149 g broccoli
6 g coconut oil
39 ml soy sauce


  • Put a small frying pan on a medium heat, add the coconut oil and the chicken chicken.
  • Sprinkle the chicken with a little salt to help colour and cover the pan to cook.
  • Put the dried mushrooms in a bowl and add 75ml of boiling water to rehydrate them.
  • Next put a saucepan on a heat with boiling water and cook the noodles to the manufacturers instructions.
  • When cooked, use tongs to remove the noodles from the water and set aside in a colander and give them a splash with cold water to stop them from over cooking.
  • Using the same water, cook the broccoli to your liking, drain and set aside.
  • Check the chicken and turn it over to colour the other side.
  • Add 75ml of boiling water to a small saucepan, put it on a medium heat and add the stock cube and the rehydrated mushrooms along with the mushroom liquid.
  • Check that the chicken is cooked and set it aside, but pour the chicken juices into your stock for added flavour!
  • Turn the heat down and let it simmer for a couple of minutes before adding the chopped chilli at the end.
  • Start to plate up by adding the noodles, then the broccoli, spring onion and the chicken.
  • Pour over the mushroom stock, there should be enough to almost cover the food.
  • Add a dash of soy sauce and dig in!

Recipe Notes

  • For a more intense flavour I’ve used dried mushrooms but half of the amount I would normally use as they will increase in size after rehydrating.
  • I like to use low salt stock cubes.

Nella Foulds
Nella Foulds

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