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Spiced Chicken Udon Ramen

Spiced Chicken Udon Ramen

Serves 2 | with Sweetcorn, Spring Onion and Sesame-Sambal Drizzle
4.0(26)
Recipe Development Team
Recipe Development TeamUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
503 kcal
Protein
: 
47.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Cereals containing gluten
  • Wheat
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Spring Onion

100 grams

Radishes

160 grams

Sweetcorn

15 grams

Sambal Paste

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Mix

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

25 grams

Asian Broth Paste

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

400 milliliter(s)

Water

¼ tsp

Salt for the Broth

Energy (kJ)2103 kJ
Energy (kcal)503 kcal
Fat19.9 g
of which saturates2.6 g
Carbohydrate42.9 g
of which sugars7.9 g
Dietary Fibre6.5 g
Protein47.3 g
Salt4.3 g
Potassium195.5 mg
Calcium25.7 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small Bowl
•Large Frying Pan
•Large Bowl
•Medium Saucepan
•Kettle

Instructions

PDF
Prep Time
1

a) Trim the spring onion and thinly slice on an angle.

b) Trim and thinly slice the radishes.

c) Drain the sweetcorn in a sieve. 

d) In a small bowl, combine the sambal paste and sesame oil.

e) Slice the chicken breasts into 1cm strips. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spice the Chicken
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, stirring occasionally, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add the Thai style spice mix to the chicken. Fry for 1 min more, until fragrant.

Cook the Noodles
3

a) While the chicken is frying, boil a full kettle. 

b) Pop the udon noodles into a large heatproof bowl. Pour over the boiling water from the kettle to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.

c) Meanwhile, in a medium saucepan, combine the Asian broth paste with the water and the salt for the broth (see pantry for both amounts). Stir and bring back to the boil, 1-2 mins.

Serve the Ramen
4

a) When everything is ready, divide the ramen broth between 2 serving bowls, then top with the udon noodles.

b) Drizzle over the sesame-sambal sauce.

c) Top with the spring onion, sweetcorn, radishes and spiced chicken in sections to finish.

Enjoy!

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