Chicken Curry Ramen Noodles

by thecurrytheory

This has to be one of my family’s favorite recipes. It’s a simple yet very fulfilling noodle soup for any school night.

Chicken Curry Ramen Noodles

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 packs of any brand Ramen noodles
  • 3 chopped scallions
  • 1 tablespoon of fresh chopped Cilantro
  • 4 boiled eggs into halves
  • 2 lbs of Chicken breast or tenderloins cut into thin cubes
  • (To marinate the chicken you need: 2 tablespoons of sesame oil or olive, salt, freshly grounded black pepper, 1/2 teaspoon of turmeric powder and 1 teaspoon of ginger and garlic, cilantro paste)
  • 4 tablespoons of Sweet rice soy sauce
  • 1/2 tablespoon red curry powder
  • 7 cups of water
  • 3 large cubes of sodium-free Chicken bouillon
  • (You can substitute this with 4 of 14. Oz cans of Swanson chicken broth)


  1. In a large stainless pot start by boiling 7 cups of water. Add in the 3 large cubes of sodium-free Chicken bouillon and let it boil away on a low medium flame for 8-12 mins.
  2. In a smaller pot add in your eggs to boil for about 10 mins on high flame. As soon as the eggs are boiled drop them in ice water ( this keeps them from cooking any further.) Peel and set aside.
  3. In a non-stick pan add in 1 tablespoon of Sesame oil or any oil to stir fry chicken cubes uncovered for about 10 mins or until cooked. Add in Cilantro as its cooking.
  4. Add in the Ramen noodles to the chicken broth and let it cook for 4-6 mins, also add in sweet rice soy sauce, curry powder (you can add more if you like it spicy) and scallions.
  5. Serve it in a bowl with the Ramen soup, boiled egg halves, and cooked turmeric chicken.
  6. Garnish with cilantro and scallions.
  7. what your taste buds are going to say šŸ™‚

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