Quick Chicken Ramen with Pan-Seared Chicken and Soft-Boiled Egg
⏱ 10 min prep · 🍳 20 min · 🍽 4
Quick chicken ramen is a 30-minute dinner built around hot broth, pan-seared sliced chicken breast, and a soft-boiled egg split in half — simple staples you likely already keep some version of in the fridge. Everything else comes home in a single supermarket run: chicken breast, eggs, fresh or dried noodles, and a bag of stir-fry vegetable mix.
It's the kind of dinner that holds up on weeknights when there's not much runway between school pickup and bedtime. The chicken sears while the noodle water comes to a boil, and the broth simmers in its own pot at the same time, so the whole meal is ready in under thirty minutes.
Serve the broth and noodles in individual bowls with the chicken and egg on top, so everyone at the table builds their own — some kids want it all together, others just want noodles and egg, no broth required.
Ingredients
- 4.000 pose Nudler med biffsmak
- 500.000 g Kyllingfilet
- 4.000 stk Egg
- 1.000 pose Fersk wokmiks
- klype Salt og pepper
- 2.000 ss Olje til steking
- 2.000 stk Buljongterning
- Koriander
- 1.000 ts Chilisaus
- Hakket chili
Instructions
Stek kyllingbrystene gylne og gjennomstekte i olje med salt og pepper. La hvile litt, skjær i skiver.
Kok 4 egg i 7–8 minutter avhengig av størrelse. Skrell og del i to.
Kok 1,5 liter vann og løs opp 2 buljongterninger. Tilsett 4 nudelpakker med smakspulverpakker og wokmix.
Fordel suppen i 4 boller. Topp med kyllingskiver og 2 eggehalvdeler. Pynt med koriander, chili og chilisaus etter ønske.
This is the recipe for families where two kids at the same table want completely different things. One wants everything piled into the broth — chicken, noodles, egg, the works. The other wants a bowl of plain noodles and half an egg, no broth in sight, thank you. Because the broth, chicken, noodles, and egg are all cooked separately and only combined at the table, nobody has to negotiate what goes in their bowl — you just set out the components and let each kid build their own. It also quietly absorbs a hungry extra kid who tags along after practice: throw in another handful of noodles and top up the broth, and the pot stretches without anyone noticing. We keep this one in the weeknight rotation specifically because it survives last-minute headcount changes better than almost anything else we make.
FAQ
Can I use leftover roast or grilled chicken instead of pan-searing a fresh breast?
Yes — leftover chicken from a weekend roast or last night's grilled dinner works great here and saves you a step. Slice it and warm it through in the hot broth while the noodles cook, rather than searing raw chicken. Use about 14–16 oz of cooked chicken in place of the raw breast, and skip the pan-searing step entirely.
How do I make this milder for kids who don't like spice?
Serve the kids' bowls of broth, noodles, chicken, and egg without any chili or chili sauce, and put the chili sauce and cilantro in the middle of the table so the adults can add their own. Plenty of kids skip the broth altogether and just want noodles with half an egg, so it's worth holding some of each back before you season the adult portion.
How long does this keep in the fridge, and should everything be stored together?
The broth and chicken keep for about 2 days in a sealed container in the fridge. Store the noodles separately from the broth if you have leftovers, or they'll soak up liquid and turn mushy. A soft-boiled egg keeps in its shell for 2–3 days and makes a good grab-and-go lunch the next day.
Can I swap fresh stir-fry vegetables for a frozen mix?
A frozen stir-fry or Asian vegetable mix works just as well as fresh, and it's usually the cheaper option too. Add it straight from frozen into the simmering broth along with the noodles — no need to thaw first. If you've got half-wilted vegetables sitting in the crisper drawer, this is also a good way to use them up before the next grocery run.
How do I fit this into the weekly meal plan without an extra shopping trip?
Slot it in on a day when you're already buying chicken and eggs for something else, and pick up noodles and stock at the same time — both keep well in the pantry regardless. It works especially well the day after a roast chicken or grilled chicken dinner, since you're using up leftovers instead of cooking a fresh breast from scratch. That way dinner is basically already decided before you set foot in the kitchen.
Can I prep any of this the night before?
Boil the eggs and sear the chicken the evening before, then cool and refrigerate them in a sealed container. That way dinner itself only takes the 5–7 minutes it takes to bring the broth and noodles to a boil once everyone's home. Hold off on slicing the chicken until you reheat it, though — pre-sliced chicken dries out overnight in the fridge.