Spicy Bangkok Market Noodles

  • 0:30 TIME
  • 10 portions
  • 243 calories



Chicken thigh, boneless, cut into bite-size strips16 oz
Maggi Spicy Seasoning 6 x 400 ml1 fl.oz
Chicken Broth made with Minor's Gluten Free Natural Chicken Base1 fl.oz
Maggi Spicy Seasoning 6 x 400 ml1 fl.oz
Oyster sauce1 oz

Sweet soy sauce

2 tsp
Fish sauce2 tsp
Vegetable oil2 fl.oz
Garlic, minced1 oz
Ginger, minced1 oz
Cilantro stems, minced1/2 oz
White pepper, ground1/4 tsp
Ramen noodles, cooked and drained14 oz
Bok-choy, Asian greens or water spinach, large bite-size pieces9 oz
Carrot, julienned1/2 cup
Basil leaves1/2 oz



  1. Toss chicken in Spicy Seasoning and marinate for at least 30 minutes or up to 48 hours.
  2. Whisk the chicken broth, Spicy Seasoning, oyster sauce, sweet soy, and fish sauce together.
  3. Heat a large sauté pan or wok over high heat until very hot and add oil. Add chicken, garlic, ginger, cilantro stems, and white pepper until aromatic and chicken is about half cooked.
  4. Mix in the noodles, but only stir occasionally so the noodles brown slightly (add oil if needed)
  5. Mix in the Asian greens and carrots. Pour in the sauce mixture, and gently stir and cook, mixing all the ingredients evenly.
  6. Stir in the basil leaves until just wilted.

Taste and adjust seasoning with Maggi Spicy Seasoning and a touch of sugar If needed.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy243 kcal
Protein14 g
Fats, total8 g
Carbohydrate, total29 g
Sugars, total1 g
Fats, saturated4 g
Fiber, total dietary2 g
Sodium1492 mg
Calcium85 mg
Cholesterol43 mg
Iron4 mg
Vitamin C13 mg
Vitamin D1 IU