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Creamy Chicken Cup Noodles

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Creamy Chicken Cup Noodles

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  • Author: Kevin Lee


  • 1 Creamy Chicken immi cup ramen
  • 4 sugar snap peas, sliced at an angle
  • ½ tbsp carrots, thinly sliced
  • 1 tbsp frozen corn, thawed


  1.  Open the immi cup ramen and add the spice packet, carrots and corn.
  2. Boil water and add to the fill line inside the cup.
  3. Cover and let stand for 5 minutes. In the last 2 minutes of cook time, add the sugar snap peas.
  4. Once done, give the ramen a good stir and enjoy!