Chicken and Dill Instant Ramen Noodles

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.0
  • Total Fat: 7.8 g
  • Cholesterol: 61.5 mg
  • Sodium: 1,530.7 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.2 g

View full nutritional breakdown of Chicken and Dill Instant Ramen Noodles calories by ingredient
Submitted by:


great way to use leftover cooked chicken great way to use leftover cooked chicken
Number of Servings: 4


    2 packages Marachan Ramen Noodle Soup - Chicken Flavor
    14 ounces Chicken Breast (cooked), shredded
    1 cup Peas, Birdseye Frozen Select Sweet Garden Peas
    1/2 cup Sweet Corn
    3 Green Onions, white and green parts chopped
    2 Shallots, thinly sliced
    4 tablespoons chicken base (or 4 teaspoons instant chicken stock)
    4 tbsp minced fresh dill


1. Bring a small pot of water to a boil. Discard flavor packets for ramen noodles and boil noodles 1 minute. Dran, then rinse under cold water.
2. Divide shredded chicken, frozen peas, baby corn, chopped green onions evenly among the jars. Season each with a dash of salt and pepper. Divide dill between 4 re-sealable bags; remove all air from bags and seal tightly. Place one bag on top of mixture in each jar and seal jars tightly. Jars can be stored in the fridgefor up to 4 days.
3. To prepare, open jars, remove dill packet and pour in boiling water to the bottom of the lip of the jar. Reseal and let sit 3 minutes. Add fresh dill, stir to distribute ingredients and serve immediately.

Serving Size: makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZPOST72.

Rate This Recipe