Asian chicken and ramen noodle soup

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  • 70 ml soy sauce reduced in salt
  • 1 tablespoon of vegetable oil
  • 500 g (fillets) trimmed chicken drumsticks
  • 2 cups boiling water
  • 1 cup bean sprouts
  • 1 bunch of baby choy sum trimmed washed
  • 1.5L Massel * Chicken-style liquid broth
  • 600 g ramen noodles
  • 3 long green shallots, thinly sliced
  • 2 small fresh red chilies, thinly sliced


  1. Preheat grill or grill over medium-high heat.

  2. Chop the shallots and chilies and set aside.

  3. Combine 1 tablespoon of soy sauce with vegetable oil and brush chicken with soy mixture.

  4. Cook the preheated grilled chicken for 3-4 minutes per side, occasionally brush with the soy mixture.

  5. Set aside when cooking and keep warm.

  6. Pour 1 cup of boiling water over bean sprouts and let sit for 1 minute, then drain.

  7. Pour 1 cup of boiling water into the saucepan, add the choy sum, stirring constantly for 1-2 minutes until wilted.

  8. Drain and set aside.

  9. Pour the entire chicken stock into a saucepan with 1 tablespoon of soy sauce.

  10. Boil the mixture and then add the ramen noodles. Cook for 1-2 minutes, stirring frequently.

  11. Cut the chicken through the grain into medium slices.

  12. Transfer the noodles from the broth to a large serving bowl. Arrange the chicken, bean sprouts, shallots, chilies, and the amount of choy on top of the noodles.

  13. Pour in the broth to serve.


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