Baked Chicken Veggie Ramen Cups, a Savory & Fuss-Free School Lunch

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• 150 grams dried egg noodles (ramen-style)
• 100 grams chicken breast, boiled and finely shredded
• 1 piece carrot, coarsely grated
• 50 grams cabbage, thinly sliced
• 2 stalks scallions, finely sliced
• 2 eggs
• 2 cloves garlic, finely minced
• 2 cloves shallots, finely minced
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp salty soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp shredded cheddar cheese
• 2 tbsp oil, for sautéing and greasing the pan

👩‍🍳 Instructions

1. 1 Boil the egg noodles in boiling water for 2-3 minutes until just half-cooked—don't let them get too soft. Drain and rinse with cold water to prevent sticking, then set aside.
2. 2 Heat a little oil and sauté the minced garlic and shallots until fragrant and softened.
3. 3 Add the shredded chicken, grated carrot, and sliced cabbage, and sauté briefly until the vegetables are slightly softened but still crunchy.
4. 4 Add the sweet soy sauce, salty soy sauce, salt, and pepper. Stir well, taste and adjust seasoning, then turn off the heat and let it cool slightly.
5. 5 In a large bowl, combine the boiled noodles with the sautéed chicken and vegetable mixture. Toss until the seasoning is evenly distributed throughout the noodles.
6. 6 Beat the eggs, add the sesame oil and sliced scallions, and mix well. Pour the beaten egg mixture into the noodle mixture, then mix again until everything is fully combined.
7. 7 Preheat the oven to 180°C (350°F). Lightly grease a muffin tin with oil so it doesn't stick.
8. 8 Spoon the noodle mixture into each muffin cup, pressing down slightly with a spoon, then sprinkle shredded cheese on top.
9. 9 Bake for 20-25 minutes, or until the tops are golden brown and the eggs are fully set.
10. 10 Remove from the oven and let cool slightly before taking them out of the tin so they keep their shape. Store in a lunch box once completely cooled.

💡 Tips

📊 Nutrition Facts / serving

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