Spicy Bangkok Market Noodles

  • 0:30 TIME
  • 10 portions
  • 243 calories



Chicken thigh without bone, bite size strips16 oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tbsp.1 fl.oz
Chicken Broth made with Minor's Gluten Free Natural Chicken Base, 2 tbsp.1 fl.oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tbsp.1 fl.oz
Oyster sauce, 2 tbsp.1 oz
Fish sauce2 tsp
Ramen noodles, ckd14 oz
Vegetable oil, 6 tbsp.2 fl.oz
Garlic, minced, 2 tbsp.1 oz
Ginger, minced, 2 tbsp.1 oz
Cilantro, minced, 2 tbsp.0.5 oz
White pepper, ground0.25 tsp
Bok-choy, Asian greens or Water spinach, large bite size pieces, 4 cups9 oz
Carrot, julienned, 1/2 cup1.5 oz
Basil leaf, dried, 1/2 cup15 g


  1. Toss chicken in Spicy Seasoning and marinate for at least 30 minutes or up to 48 hours.
  2. Whisk the water, Spicy Seasoning, oyster sauce, sweet soy sauce, and fish sauce together.
  3. Boil the ramen noodles for 2 minutes, drain, and rinse with water until cool. Drain very well and set aside.
  4. 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.
  5. Mix in the noodles, but only stir occasionally so the noodles brown some. (add some oil if needed)
  6. Mix in the Asian greens and carrots. Pour in the sauce mixture, and gently stir and cook until you can mix all the ingredients evenly.
  7. 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