High Flying Spicy Asian Chicken Ramen

High Flying Spicy Asian Chicken Ramen

Cashew nuts are a great source of zinc which is believed to support a healthy immune system and keep depression at bay. They are also a good source of omega 3 which can increase mood, alertness and boost concentration. Chicken contains tryptophan, an amino acid that helps promote serotonin, the feel-good brain chemical.


  • 300g of Udon/ Ramen Noodles (e.g. Amoy straight to wok)
  • 1tbsp. of sesame oil
  • 1 clove garlic
  • ½ red chilli (optional)
  • 3cm piece ginger, peeled and chopped
  • 100g mange tout, sliced
  • 100g baby sweet corn, halved
  • 100g red pepper, deseeded and sliced
  • 1 litre of chicken stock
  • 40g cashew nuts
  • 230g cooked chicken breast, cut into small pieces
  • 40g spinach leaves
  • 1 tbsp. soy sauce
  • Squeeze of Lime

Preparation time:

Cooking time:

Skill level:





  1. Heat the sesame seed oil in a large pan and add the ginger, garlic and chilli. Cook gently for a few minutes before adding the other vegetables. Cook for a further 2-3 minutes.

  2. Put a small frying pan on a medium heat and add the nuts. Toast them gently and then put to one side.

  3. Add the chicken stock to the vegetables along with the cooked chicken, noodles and soy sauce. Bring to the boil and cook for 4-5 minutes. Now stir through the spinach leaves and squeeze in some lime to taste. Serve in large bowls and sprinkle with the nuts and some extra chilli if you wish. 

Nutritional information per serving:









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