Easy Chicken Ramen Noodle Bowls

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4


  1. 4 eggs
  2. 2 pkg (85 g each) instant noodles (chicken flavour)
  3. 1/2 cup (125 mL) frozen peas
  4. 1 tsp (5 mL) sesame oil
  5. 1 1/2 cups (375 mL) shredded rotisserie chicken
  6. 1 cup (250 mL) baby spinach
  7. 1 cup (250 mL) matchstick carrots
  8. 2 green onions, thinly sliced
  9. 1/4 cup (60 mL) Compliments Fresh Cilantro sprigs


  1. Eggs can be prepared soft boiled or fried. To make soft boiled eggs, bring saucepan of water to a simmer over medium heat. Add eggs. Simmer 6 min. (about 7 min. if the eggs are cold). Drain. Run eggs under cold water to stop cooking before peeling. To make fried eggs, drizzle oil into skillet, crack in eggs, cover and cook over medium-low heat about 3 min., or until whites and edges of yolks are set. Set aside.
  2. Meanwhile, prepare noodles according to package directions (including flavour packets), adding frozen peas in last 2 min. of cooking. Stir in sesame oil.
  3. Divide noodles and broth into 4 large bowls. Arrange chicken, spinach, carrots, green onions and cilantro overtop. Halve soft boiled eggs, if using, and place on top. Or add fried eggs to bowls. Serve immediately.
For added umami, drizzle noodles with Sriracha or oyster sauce.