Curry Ramen Noodles

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Prep Time: 15 minutes
Servings: 2 servings
Calories: 366kcal


  • 1 veg stock cube
  • 20 g curry powder
  • 200 g diced chicken breast or tofu
  • 100 g noodles (2 nests)
  • 100 g chestnut mushrooms (or any type)
  • 150 g broccoli florets
  • 1/2 diced red pepper (approx. 75g)
  • 1 tablespoon soy sauce
  • Handful of spinach


  • Heat a pan on a medium heat and spray well with one kcal spray.
  • Dice your chicken breast/tofu and season well with salt and pepper.
  • Add to the pan and fry until starting to brown and cooked throughout (about 5-7 minutes).
  • Remove the chicken/tofu from the pan and leave aside.
  • Meanwhile, add 600mls of cold water, the stock cube and curry powder to a sauce pan, and put on a medium heat.
  • Stir well to break up the stock cube and bring to a simmer.
  • Add the noodles, broccoli and mushrooms to the stock and cook for 5 minutes until the noodles are cooked (or according to noodle instructions). You will need to stir it from time to time to break up the noodles.
  • Taste and season as required with soy sauce and black pepper.
  • ️In two bowls, add a handful of spinach and the diced pepper to each.
  • Top with the ramen broth, noodles, veg and add the chicken/tofu on top.


Serving: 1serving | Calories: 366kcal | Carbohydrates: 44g | Protein: 34g | Fat: 5g