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Mummy's Ramen Noodles


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  • 2 1/2 ounces box chinese-style dried thin egg noodles (lo mein)
  • 1/2 cup chicken broth
  • 1 1/2 teaspoon soy sauce
  • 1/3 cup frozen peas
  • 1/3 cup drained canned corn or frozen corn
  • 1/2 cup shredded cooked chicken
  • 1/2 teaspoon cornstarch
  • 1 scallion, thinly sliced



Step 1

Cook the noodles according to the packet instructions . Drain and set aside.

Put the broth, soy sauce, peas, corn and chicken in a pan over medium heat. Bring to a simmer and cook for 2 minutes.

In a small cup, mix the cornstarch with 1 tsp cold water and add to the contents of the pan, then cook, stirring for another minute or until the liquid thickens slightly.

Add the noodles and scallion and reheat briefly, stirring. Transfer to a bowl or small cup to serve.


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