Chicken Ramen

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Chicken Ramen is an easy and flavorful 30-minute skillet dinner. With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love!

Pair this with Roasted Brussels Sprouts, Roasted Carrots, or a Mandarin Orange Salad as sides.

Chicken Ramen in a skillet with tongs holding some of the noodles.

Why We Love This Chicken Ramen

  1. Quick and Easy: Ready in 30 minutes, perfect for busy days.
  2. Flexible: Easily customizable with various vegetables and ingredients.
  3. Nutritious: Offers a healthy mix of veggies, protein, and carbs.
  4. Flavorful: Homemade sauce enhances taste with adjustable spice levels.
  5. Family-Friendly: Appeals to adults and children alike, its a weeknight dinner everyone will love.

Veggies being cooked in skillet.


  • Ramen Noodles: Form the base and texture.
  • Vegetable Oil: Used for sautΓ©ing and coating noodles.
  • Garlic and Ginger: Enhance flavor.
  • Vegetables: Add crunch and nutrition.
  • Soy, Worcestershire, Ketchup: Create the sauce’s base.
  • Sriracha and Brown Sugar: Provide heat and sweetness.
  • Chicken: Adds protein to your chicken ramen.
  • Garnishes (Sesame Seeds, Green Onions, Cilantro, Sesame Oil): Offer extra flavor and texture.

Chicken being added to the skillet and then the sauce added on top.

How To Make Chicken Ramen

  1. Boil and oil ramen noodles.
  2. SautΓ© garlic, ginger, and veggies.
  3. Whisk soy sauce, Worcestershire, ketchup, Sriracha, and sugar.
  4. Cook seasoned chicken in the skillet.
  5. Combine noodles, chicken, veggies, and sauce.
  6. Garnish with sesame oil, seeds, green onions, and cilantro.

Noodles being added to skillet and being tossed with the other ingredients.

Tips For Success

  • Avoid Overcooking Noodles: Cook just until tender to maintain texture.
  • Prep Ingredients First: Chop vegetables and chicken beforehand for easy cooking.
  • Adjust Heat: Tailor Sriracha amount to your spice preference.
  • Taste and Adjust Sauce: Balance flavors in the sauce before adding to the dish.
  • Stir Gently: Combine ingredients carefully to avoid breaking noodles.
  • Serve Immediately: Enjoy chicken ramen fresh for the best flavor and texture.

Fnished Chicken Ramen in a skillet with tongs holding some of the noodles.

Chicken ramen sauce adapted from Budget Bytes

More Easy 30-Minute Meals

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Chicken Ramen

4.86 from 34 votes
Chicken Ramen is an easy and flavorful 30-minute skillet dinner! With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love!
Fnished Chicken Ramen in a skillet with tongs holding some of the noodles.
Print Recipe

Chicken Ramen

Fnished Chicken Ramen in a skillet with tongs holding some of the noodles.
4.86 from 34 votes
Chicken Ramen is an easy and flavorful 30-minute skillet dinner! With veggies, noodles, chicken, and an addictive sauce coating it all, this is a dinner the whole family will love!
Course Dinner, Main Course
Cuisine American
Keyword chicken ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4 servings
Chelsea Lords
Calories 341kcal


  • 3 packages (3 ounces EACH) ramen noodles, seasoning packets discarded
  • 2 tablespoons vegetable oil deleted
  • 1 clove garlic
  • 1 and 1/2 teaspoon ginger paste (or ~1 inch fresh ginger)
  • 1/2 of 1 large red bell pepper (~2/3 cup), chopped into small pieces
  • 3/4 cup chopped broccoli chopped into small pieces
  • 2 ounces chopped mushrooms (~3/4 cup) chopped into small pieces
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 2-3 teaspoons Sriracha sauce
  • 1 tablespoon packed dark or light brown sugar (I like dark)
  • 1 large chicken breast (1/2 pound), or thigh, chopped into small bite-size pieces
  • Fine sea salt and freshly cracked pepper
  • Garnish with sprinkle of toasted sesame seeds, 3-4 green onions, 1-2 tablespoons chopped cilantro, and a few drizzles of sesame oil


  • Follow package directions to cook the ramen noodles. Discard seasoning packets. Drain noodles and toss with 1 tablespoon vegetable oil. Set aside.
  • Meanwhile, in a large skillet, add the remaining 1 tablespoon oil and heat over medium heat. Add garlic and ginger. (I grate fresh garlic and ginger on a microplane or if I'm in a hurry I use ginger paste. If sensitive to ginger feel free to reduce) Saute for about 2 minutes until soft. Add the red bell pepper, broccoli, and mushrooms. Saute for 3-5 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, sriracha (to taste; we add in all 3 teaspoons but it does have a bit of heat!), and brown sugar. Whisk until combined and set aside.
  • Cut the chicken into small bite-sized pieces. Season chicken(both sides) with salt and pepper to taste. Push the vegetables to one side of the skillet and add the chicken to the other side. Cook the chicken, stirring until no longer pink, about 2-3 minutes depending on the size of the pieces. Now combine everything and pour the sauce over it all; stir.
  • Add drained noodles on top and toss with tongs until noodles are coated in sauce and all ingredients are incorporated in. Add a few drizzles of sesame oil to taste. Add toasted sesame seeds, green onions, and cilantro as desired. Enjoy immediately.


Nutrition Facts

Calories: 341kcal | Carbohydrates: 20g | Protein: 27g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1053mg | Potassium: 801mg | Fiber: 2g | Sugar: 12g | Vitamin A: 285IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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4.86 from 34 votes (10 ratings without comment)

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Recipe Rating


  1. 5 stars
    Made the Chicken Ramen 1/3 recipe last week, so Good!!! But no leftovers, bummer. Last night made it as SHRIMP Ramen 2/3 recipe so good and leftovers!!! This is a basic recipe that can be used with; beef, pork, chicken, and seafood!!!!! Used frozen Stir Fry vegetables and Shrimp.

    1. Yay!! I’m soo glad you enjoyed! I need to try it with shrimp. YUMMY! Thanks for the suggestion and comment! πŸ™‚

    1. I haven’t personally tried tofu in this dish, so I couldn’t say what it would exactly taste like. But I’m sure it would work fine! πŸ™‚

  2. 5 stars
    Another winner for dinner! I swear most of my cookbook is your recipes! Thank you for sharing with us!

    1. Awe I LOVE hearing that! And love getting your comments. Thanks so much Amanda! πŸ™‚

  3. Hi Chelsea! Recently I was trying to make dinner with some left overs I had and came across your Chicken Ramen recipe. I made it but with one substitution – I had left over prime rib. Uses the prime rib instead of chicken and it was delicious!!! Can’ t wait to try it with chicken!
    Thanks for a great recipe.

    1. Omg that sounds DELICIOUS! So glad you enjoyed it πŸ™‚ Thanks for the comment Helene!

    1. Hmm. I’m not sure the sauce would taste good with the extra liquid. You’d probably also need to increase seasonings to compensate for the extra liquid.

  4. 5 stars
    Adding this to my menu – it looks so easy and delicious! My boys love plain ramen, and this looks about a hundred times better! πŸ™‚

  5. sorry! my computer is a bit touchy at times. i meant to say ramen instead of amen, but i’m sure you figured that out! : )

  6. 5 stars
    Made this recipe twice in the last week! So good! I double the veggies, add whatever veggies need to be used up, and make a 1.5 sauce recipe and it’s perfect. I think I’ll make a batch to eat for lunch at work all week. Who needs takeout when you have this? This dish hits all of my favorite points: noodles, fresh vegetables, meat optional, and just enough sauce for flavor but not too much that it floods the dish. Thanks so much!

    1. Yay!! SO thrilled to hear this recipe has been a hit! Thanks so much for the comment and review Whitney! πŸ™‚

  7. 5 stars
    Sooo delicious!!! But…I got distracted when making the sauce and added 3 TABLESPOONS instead of TEASPOONS of sriracha…whew! luckily i love spicy stuff lol

  8. 5 stars
    Delicious! Next time I’m going to use only 2 packages of ramen but otherwise definitely on repeat.

  9. Flavorful, easy recipe that can be easily adjusted with regards to level of spiciness and veggies/meat….it’s a winner! Thanks so much!

  10. 5 stars
    Easy weeknight meal. I used 4 packs of noodles and doubled the veggies and sauce to get left overs! I also suggest making the noodles last so they don’t stick while the chicken and vegetables cook! Excellent recipe will make it again!

  11. 5 stars
    So good. I had ground turkey on hand so I browned that off first and seasoned with salt, pepper, chili powder and oregano. Then, I did the veggies as described in the recipe. Combined them both w the sauce. So good. The sesame oil on top of everything is a nice touch. This recipe is a keeper

  12. 5 stars
    Made this tonight for dinner. It was good but I think I’ll double the veggies next time. Great recipe. There was nothing left.

    1. I am so happy you guys loved this Chicken Ramen! It’s always a good sign that dinner was a success when there is no leftovers! Thanks for your comment! πŸ™‚

  13. It looks amazing but isn’t this more of a stir fry? You have talent either way I intend on making this just think name is wrong. Thanks for sharing the recipe πŸ™‚

  14. We love this meal! So easy and yummy! Would you be able to clarify the calories listed? Is this per serving? If so, how big is a serving. Thanks so much πŸ™‚

    1. Yes! So the calories are for if you divided this dish into four servings. Each serving comes out to around 341 calories! πŸ™‚

  15. I thought this was easy and tasted great. I used precooked chicken that was a few days from done and that made a ten minute meal that I packed into six good sized Tupperware bowls to last me a few work days. I’d say you could easily double vegetables or meat and just make twice the sauce according to your tastes. Thanks for another winning recipe,

  16. I am definitely wanting to try this, but the serving adjustments are confusing me a bit. I have a family of 4 and so I put 4 in and it wants 6 packages of ramen, is that right? I don’t want too many leftovers just yet.

  17. 5 stars
    I used gluten free Lotus noodles. I used a can of chicken. Used frozen stir fry vegetables. Nice flavor and went together really fast.

  18. Can these be made as a make-ahead freezer meal? It sounds delicious and I’m trying to prep for a new baby (while having 2 others already). My hubby doesn’t cook so, trying to make things ahead of time for him that he can throw in the crockpot or is super easy on the stove.

    1. Sorry Caitlin; this isn’t a great freezer meal. The noodles will end up pretty mushy I’d imagine! Most of my (non-creamy) soups and casseroles do really well as freezer meals though; hopefully that helps! Good luck and congrats on the 3rd!

  19. 5 stars
    With finicky eaters, this is the ONE dish that our entire family enjoys. Great, fast meal that we’ve had many times now.

  20. 5 stars
    Oh, wow! This is delicious; it’s now in my rotation. Easy to make, easy to adjust for picky eaters, & the chicken was so tender & flavorful. And the sauce! Thank you for sharing this recipe

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