Wren’s best chicken instant noodles

Calories: 372
Carbs:  14 | Fats: 4 | Protein: 21
Serves 6


  • 6 instant noodle cakes
  • 3 x OX chicken stock cube.
  • 500g chicken tenderloins
  • 400gm corn
  • 3 tbsp soy sauce
  • spring onions to garnish


  1. In a frying pan, over medium heat, cook the chicken with 2 tablespoons of soy sauce. Once the chicken is cooked through, remove to a heatproof bowl.
  2. In a large pot, heat two litres of water. Once simmering, crush and add the stock cubes.
  3. While the stock is simmering, rough;y shred the chicken into bite-size pieces.
  4. Add shredded chicken, corn and 1 tablespoon of soy sauce to the stock. Allow liquid to simmer.
  5. Cook the instant noodles separately.
  6. Either add the chicken broth to the cooked instant noodles or freeze a portion to have on a rainy day.
  7. Garnish with spring onions.

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