Chicken Ramen

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This post may contain affiliate links. Please read my disclosure policy.

This 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!

Serve this chicken ramen alongside roasted brussels sprouts or roasted carrots. This mandarin orange salad would also make a great side dish.

Overhead photo of finished chicken ramen in a skillet with tongs holding some of the noodles

What started as a “clear out the fridge” meal a few weeks ago turned into a dinner my boys keep requesting. And I’m not complaining, because this is one of the easiest meals ever! It’s loaded with veggies, chicken, tons of noodles, and an addictive sauce coating it all!

I’ve shared a few ramen meals over the years that have become some of the most loved recipes on my site! If you haven’t had a chance to try them, put these on your list: garlic beef & veggie ramen AND broccoli beef ramen. SO good! πŸ™‚

But today we’re simplifying even more; this meal can truly be ready in 30 minutes or less!

How to make chicken ramen
Process shot of veggies being cooked in skillet

Step One: cook noodles and prepare veggies

  • Start some water boiling for the ramen noodles. You’ll want to discard the seasoning packets that come with the ramen noodles since we’re making our own sauce for this meal. Not sure about ramen noodles? Try one of these alternatives.
  • The nice thing about ramen noodles is they’re done in about 2-3 minutes. You want to err on the side of boiling them for less time. Drain the noodles and toss them in vegetable oil.
  • Meanwhile, it’s time to prep the veggies! For this chicken ramen, I use red pepper, broccoli, and mushrooms. But the great thing about this meal is it’s easy to customize! Grab your favorite veggies and chop them small.
    • Other veggie ideas: matchstick carrots, thinly sliced cabbage, yellow onion, sugar snap peas
  • Start by sauteing ginger and garlic (I grate both on a microplane!) in oil and then add in all those chopped veggies.

Process shot of chicken being added to the skillet and then the sauce added on top

Step Two: prep chicken and the sauce

  • The sauce is a just 5 ingredients that get whisked together in a small separate bowl. Add the sriracha to your heat preference. Just remember it adds a lot of flavor to this chicken ramen so don’t leave it entirely out!
  • And then chicken will get cooked in the same skillet with the veggies; chop the chicken into small bite sized pieces. This ensures chicken is interspersed more throughout the meal AND it cooks faster!
  • The 5-ingredient sauce gets poured right on top of those chicken and veggies

Process shots of noodles being added to skillet and being tossed with the ingredients

Step Three: toss everything together!

  • Add the drained ramen noodles right on top of everything. Use tongs to toss the noodles, veggies, and chicken incorporated into the sauce. A few drizzles of sesame oil gives this chicken ramen the perfect finishing touch of flavor.
  • Garnish: add toasted sesame seeds, green onions, and/or cilantro as desired. The herbs add a touch of “freshness” to this meal. You can also add in some chopped roasted cashews for a nice crunch and flavor add.

Up close photo of finished chicken ramen in a skillet with tongs holding some of the noodles

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Chicken Ramen

5 from 17 votes
This 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!
Print Recipe

Chicken Ramen

5 from 17 votes
This 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
Cuisine American
Keyword chicken ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4 servings
Calories 329kcal
Author Chelsea

Ingredients

  • 3 packages (3 ounces EACH) ramen noodles, seasoning packets discarded
  • 2 tablespoons vegetable oil, separated
  • 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
  • 1 tablespoon packed dark or light brown sugar (I like dark)
  • 1 large chicken breast OR thigh (1/2 pound), 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

Instructions

  • 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 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.
  • Chop up the chicken into small bite-sized pieces. Season chicken with salt and pepper to taste (both sides). 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 size it was cut to. 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: 329kcal

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Sauce adapted from Budget Bytes

Nutrition Facts for chicken ramen

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Recipe Rating




50 Comments

  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!

  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. 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!

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

  9. 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!

  10. 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

  11. 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™‚

  12. 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™‚

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