Dinner,  Lunch,  Nutrition,  Recipes

5-Spice Chicken Ramen

Served steaming hot so you have plenty of time to search through Neflix (over and over and over again 🙄) until you finally find something you wanna watch. Someone tell me this isn’t just me?!


  • 500g pack chicken breast, sliced
  • Thumb sized piece of ginger peeled and grated
  • 2 garlic cloves, finely chopped
  • 2 tsp lemongrass paste
  • 1L chicken stock
  • 2 star anise
  • 1 tsp Chinese 5 spice
  • 1 tsp ground cumin
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 3 nests of rice noodles
  • Baby sweet corn sliced
  • Mangetout
  • Beansprouts
  • 3 spring onions, sliced
  • Handful of fresh coriander, chopped 

1️⃣ Add the chicken stock to a pan with the ginger, garlic, star anise, Chinese 5 spice, cumin, soy, fish sauce and lemongrass paste and keep on a medium heat 
2️⃣ Cook off the sliced chicken in a separate pan (you can cook it in the stock but sometimes the chicken can let off a bit of water as it cooks) for about 10mins until more or less cooked. Then take out of pan and shred (just use 2 forks)
3️⃣ Add the chicken back to the pan of stock along with the baby corn and mangetout 
4️⃣ Meanwhile cook the noodles. Once cooked add to the stock mixture and you’re ready to serve! 
5️⃣ Serve portions into bowls and add a handful of beansprouts on top, then top with spring onions, coriander and chilli! 

You can use any veg in this, it’d be lovely with pak choi, mushrooms, spring greens etc. You can also make it veggie or plant based by using tofu or tempeh – I would cook these separately and then add as you serve. Or drop the meat and add a soft boiled egg!