Frixos Personal Chefing


Chicken Ramen Noodles


A delicious and flavourful dish that combines Chinese 5-Spice, ginger, carrots, pepper, scallions and coriander to create a unique flavour profile that will tantalise your taste buds. For a tasty meal that’s sure to please everyone in the family, try Chicken Ramen Noodles!


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Chicken Ramen Noodles

Prep Time30 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Chinese
Servings: 6 People


  • 600 g Ramen Noodles
  • 6 Chicken Fillets , about 1.4 kg
  • 3 tbsp Rapeseed Oil , or Peanut Oil
  • 1 tbsp Chinese 5-Spice
  • 2 large Carrots , julienned
  • 1 Red Bell Pepper , julienned
  • 2- inch Ginger , julienned
  • 1 Medium Green Cabbage , shredded
  • 1 cup Fresh Coriander , leaves picked and hand torn, plus more for garnish
  • 6 Spring Onions , white and green parts, halved and thinly sliced diagonally
  • 2 tbsp EVOO , Extra Virgin Olive Oil
  • ½ tsp Fine Sea Salt
  • ¼ tsp freshly ground Black Pepper

For the Sauce:

  • 2- inch Ginger , roughly chopped
  • 1 Cup Fresh Coriander
  • 3 Spring Onions , white and green parts, roughly chopped
  • 1 Clove Garlic , minced
  • 30 ml Soy Sauce
  • 50 ml Rice Vinegar
  • 15 ml Lime Juice , or lemon juice
  • 2 tbsp Chili Sauce , such as Sambal Oelek
  • 1 tbsp Hot Chili Paste , roasted one
  • 30 ml Fish Sauce
  • 2 tbsp Sesame Oil
  • 4 tbsp Caster Sugar


  • Start with the sauce where we add all the ingredients in a bowl of a food processor with the metal blade attached and we work well. Refrigerate for an hour and when ready to use give it a mix.
  • Preheat the oven to 190°C degrees C, air circulation, rack in the middle. Use a large non-stick oven proof dish and add the chicken fillets and drizzle with the olive oil, season with the salt and pepper and sprinkle with the Chinese 5-spice and cook for 30’. Place the chicken breasts on a carving board and cut in small chunks. Keep aside covered.
  • Preferably use a wok, or a large pan/pot/casserole, place on high fire and once hot add the rapeseed oil, allow to heat up and add the ginger cooking for a minute or so. Add the carrots and peppers, toss and stir fry for about 2’. Add the cabbage and the spring onions, pour 4-5 tbsp of the sauce and toss for another 1’.
  • Bring back to the wok the cooked chicken, pour all-over some more sauce and mix well. Remove immediately from the heat and place in a large serving bowl.
  • In the meantime, bring a large pot filled with water to a boil and add the ramen noodles. Cook according to package instructions, about 3’, remove from the heat, strain from the water and add them to the serving bowl. Pour some more of the sauce, toss well and serve.
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