Chicken Ramen is a quick, flavor-packed 30-minute dinner! Loaded with veggies, noodles, chicken, and a crave-worthy sauce, it’s a meal your family will love!
Chicken Ramen
This is a go-to meal at my house! My family can’t get enough, and I’ve made it so often, I could whip it up in my sleep. It’s the perfect easy weeknight dinner or a great way to use up those leftover odds and ends in the fridge!
Ingredients
Here’s what you’ll need to make this easy Chicken Ramen:
- Ramen Noodles: Toss out seasoning packets or save them for later.
- Garlic: Fresh adds more flavor, but pre-minced works fine.
- Ginger: Paste is quick, or use fresh for a stronger flavor.
- Red Bell Pepper: Dice small for even cooking.
- Broccoli: Smaller florets cook faster and mix in better.
- Mushrooms: Dice small or skip if your family doesn’t like them.
- Soy Sauce: Reduced-sodium keeps the dish from getting too salty.
- Worcestershire Sauce: Adds a rich flavor.
- Ketchup: Brings a little sweetness to balance the savory.
- Sriracha: Add to your heat preference.
- Brown Sugar: Balances the heat and savory flavors.
- Chicken: Breast, tenders, or thighs work; smaller pieces cook faster.
How To Make Chicken Ramen
- Cook Noodles: Cook the ramen, drain, and toss with oil. Set aside.
- Sauté: Sauté garlic and ginger in a skillet with oil.
- Cook Veggies: Add bell pepper, broccoli, and mushrooms; cook until tender.
- Make Sauce: Mix the sauce ingredients in a small bowl.
- Cook Chicken: Season chicken with salt and pepper, then cook in the skillet until no longer pink.
- Combine Ingredients: Stir chicken, veggies, and sauce together.
- Add Noodles: Toss noodles in until fully coated with the sauce.
- Garnish & Serve: Top with sesame seeds, green onions, cilantro, and sesame oil. Enjoy!
Tips For Making Chicken Ramen
- Cut Veggies Evenly: Smaller, evenly cut veggies will cook faster and blend better into the dish.
- Don’t Overcook Noodles: Cook one minute less than the package indicates. They’ll cook more as they’re tossed with the veggies and chicken!
- Prep Ingredients Early: Chop veggies and chicken ahead for easier cooking.
- Adjust Spice: Add Sriracha to match the spice level you enjoy.
- Stir Gently: Mix ingredients carefully so the noodles don’t get mushy.
Storage
Chicken Ramen is best enjoyed right out of the pan! If you have leftovers:
- Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or microwave with a splash of water.
- Freezing: Not recommended—noodles may get mushy.
Chicken ramen sauce adapted from Budget Bytes
More Easy 30-Minute Meals
- Sausage and Potatoes Skillet with a red bell pepper
- Lemon Garlic Shrimp with a delicious garlic butter sauce
- Dragon Noodles with roasted cashews
- Sweet and Sour Chicken Stir-Fry with fresh pineapple
- Chicken Chow Mein with a tasty stir-fry sauce
Chicken Ramen
Chicken Ramen is an easy and flavorful 30-minute dinner the whole family will love!
Equipment
- Large pan or wok
Ingredients
- 9 ounces ramen noodles 3×3-ounce packets, discard seasoning packets
- 2 tablespoons vegetable oil divided
- 1/2 teaspoon minced garlic
- 1-1/2 teaspoons ginger paste
- 2/3 cup diced red bell pepper
- 3/4 cup diced broccoli
- 3/4 cup diced mushrooms 2 ounces
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 to 3 teaspoons Sriracha sauce
- 1 tablespoon light brown sugar firmly packed
- 1 large (1/2 pound) chicken breast or thigh, diced into small bite-size pieces
- Salt and pepper to taste
- Sesame oil optional, for topping
- Sesame seeds optional, for topping
- Fresh cilantro or green onions, optional, for topping
Instructions
- Boil ramen noodles for 1 minute less than package indicates. Drain noodles, run under cold water for 10 seconds, then toss with 1 tbsp vegetable oil. Set aside.
- Meanwhile, in a large pan, heat the remaining 1 tbsp oil over medium heat. Add garlic and ginger. Sauté for 2 minutes or until fragrant. Add bell pepper, broccoli, and mushrooms. Cook for 3–5 minutes, until veggies are crisp-tender.
- In a small bowl, whisk together soy sauce, Worcestershire sauce, ketchup, Sriracha (to taste), and brown sugar. Set aside.
- Season the chicken with a small sprinkle of salt and pepper. Push the vegetables to one side of the pan and add the chicken to the empty side. Cook for 2–3 minutes, stirring, until chicken is no longer pink on the outside.
- Stir the chicken and veggies together in the pan and finish cooking the chicken through (see note 1). Pour the sauce over the mixture and toss to evenly coat.
- Add the drained noodles to the pan and toss with tongs until the noodles are fully coated in the sauce and mixed with the chicken and veggies. Add a few drizzles of sesame oil to taste, if using.
- Garnish with toasted sesame seeds, green onions, and cilantro, if using. Serve immediately and enjoy!
Video
Recipe Notes
Note 1: Break apart a piece of chicken in the pan. If it’s pink or juices aren’t clear, cook until fully opaque and juices run clear.
Storage: These noodles are best eaten right away for the best texture and flavor. If you have leftovers, let dish cool, then store in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet or microwave with a splash of water to help loosen the noodles. Freezing is not recommended, as the noodles may become mushy when thawed.
Nutrition
Serving: 11serving | 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this several times now, i typically throw in some frozen vegetables cooking and draining them along with the ramen and making a bit more sauce. It’s great and easily adaptable
I am thrilled to hear you’re loving this Chicken Ramen, Mindy! What a great way to get more veggies in and cut down prep time. Thank you!
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
So thrilled to hear this! Thanks Teressa! 🙂
With finicky eaters, this is the ONE dish that our entire family enjoys. Great, fast meal that we’ve had many times now.
So thrilled to hear this! Thanks so much Brian! 🙂
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.
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!
I used gluten free Lotus noodles. I used a can of chicken. Used frozen stir fry vegetables. Nice flavor and went together really fast.
Delicious! So glad you enjoyed this Chicken Ramen! 🙂
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.
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,
So happy you enjoyed it! Thanks for the comment Kendra 🙂
made this for supper…super good… definitely going in my rotation
So glad you enjoyed it! 🙂