Your cart is empty
Cook
30m
Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cooking the chicken. If the breasts are quite thick, lightly flatten them so they cook evenly. Season with salt and pepper, then cook in a hot non-stick pan for 5-6 minutes per side until cooked through and lightly golden.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Broth
2
tsp
Garlic, chopped
1
tsp
Ginger purée
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
572kcal
Fat
18.9g
Carbs
62.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Subs & Swaps
You can swap the chicken breast for chicken thigh for a juicier result, or use pre-cooked chicken to save time.
The peanut butter gives a light satay-style flavour you can leave it out if needed, but it does add depth to the broth.
If you prefer it milder, reduce the curry paste slightly or skip the chilli oil at the end.
You can swap the red pepper for mushrooms, pak choi or greens depending on what you’ve got.
Cook the noodles separately and add to the bowl at the end this keeps the broth cleaner and stops them going too soft.
Or use straight-to-wok noodles to skip boiling altogether and save an extra step. You can also prep the broth in advance and just reheat and assemble when needed.
To make it vegetarian - swap the chicken for extra gyoza or tofu, use vegetable stock and skip the fish sauce (or replace with soy).
Only visible to you
Made it?
Cancel
Lisa P
a month ago
Pls excuse the presentation🤣 but this is delicious, 10/10 meal, the broth is especially tasty😍😍
Like
Reply
Hayleigh L
a month ago
Took advice from below and went easy on the coconut and water measurements which I really benefited from. It was GORGOEUS and can’t wait to have it again.
Like
Reply
Ayshe S
3 months ago
Better second time round as used less water & coconut milk
Like
Reply
Krista B
3 months ago
My first ever ramen and won’t be my last 😋
Like
Reply
Emma L
3 months ago
Like
Reply
C
Cara M
4 months ago
Sensational!
Like
Reply
Kerrylee
4 months ago
Like
Reply
K
Kylie M
4 months ago
Noodles and gyoza are always a win.
Like
Reply
C
Carina M
4 months ago
This was really tasty and easy to make! 10/10
Like
Reply
Ayshe S
4 months ago
Like
Reply
Chelsea C
5 months ago
Defo giving Wagamamas a run for their money! We really enjoyed this!
Like
Reply
A
Amy P
5 months ago
This is going to be in my top 5 recipes that I love!!! It’s was unreal
Like
Reply
Darcy F
5 months ago
Absolutely stunning. Couldn't get any ramen so used egg noodles instead. First time having the frozen gyoza, couldn't believe how tasty they are.
Like
Reply
E
Em
5 months ago
Super tasty 😋
Like
Reply
Beth D
5 months ago
Easy and really tasty!
Like
Reply
A
Aime C
5 months ago
So tasty and really easy to make!
Like
Reply
D
Deborah R
5 months ago
So so tasty and filling! Loved this and will 100% make again
Like
Reply
