Home > Dinner > Chicken Ramen Chicken Ramen April 23, 2019 | 66 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Chicken Ramen alongside Roasted Brussels Sprouts or Roasted Carrots. This Mandarin Orange Salad would also make a great side dish. 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! But today we’re simplifying even more. This meal can truly be ready in 30 minutes or less! How to make Chicken Ramen 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 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 is it’s 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 a bit of vegetable oil. Meanwhile, it’s time to prep the veggies. For this recipe, I use red pepper, broccoli, and mushrooms. But the great thing about this meal is it’s easy to customize! Pick your favorite veggies and chop them small. Other veggie ideas: matchstick carrots, thinly sliced cabbage, yellow onion, and sugar snap peas. Start by sauteing ginger and garlic in oil and then add in all those chopped veggies. (I grate both on a microplane!) QUICK TIP Question: What’s the secret to cutting broccoli (or cauliflower) into small, neat florets? Answer: Never cut the dark green buds. Always cut the stems and keep cutting down smaller and smaller until you have the size that suits your recipe. Step Two: prep chicken and the sauce The sauce has just five ingredients that are whisked together in a separate bowl. Add 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 cook the chicken in the same skillet with the veggies. Chop the chicken into small bite-sized pieces–to ensure it’s interspersed more throughout the meal and it cooks faster! The 5-ingredient sauce gets poured right on top of those chicken and veggies Step Three: toss everything together! Add the drained ramen noodles right on top of everything. Use tongs to toss the noodles, veggies, and chicken so they’re incorporated into the sauce. A few drizzles of sesame oil give 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 nice crunch and flavor. Sauce adapted from Budget Bytes More easy 30-minute meals Sausage and Potatoes Skillet made in one skillet Lemon Garlic Shrimp Southwest Ranch Chicken made in one skillet Black Bean Corn Salad Chimichurri Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Ramen 4.84 from 31 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chicken Ramen 4.84 from 31 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 2 -4 servings Calories 341kcal Author Chelsea Ingredients▢ 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 oilUS - Metric USMetric InstructionsFollow 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. Video Nutrition FactsCalories: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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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. Reply
Yay!! I’m soo glad you enjoyed! I need to try it with shrimp. YUMMY! Thanks for the suggestion and comment! 🙂 Reply
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! 🙂 Reply
Love this recipe. I often switch up the vegetables depending on what i have on hand. We Love the sauce. Thank you. Reply
Another winner for dinner! I swear most of my cookbook is your recipes! Thank you for sharing with us! Reply
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. Reply
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. Reply
Adding this to my menu – it looks so easy and delicious! My boys love plain ramen, and this looks about a hundred times better! 🙂 Reply
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! : ) Reply
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! Reply
Yay!! SO thrilled to hear this recipe has been a hit! Thanks so much for the comment and review Whitney! 🙂 Reply
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 Reply
Do you have Sambal Oelek? I’d use that if possible. This article might help! https://www.pepperscale.com/sriracha-substitute/ Reply
Delicious! Next time I’m going to use only 2 packages of ramen but otherwise definitely on repeat. Reply
Flavorful, easy recipe that can be easily adjusted with regards to level of spiciness and veggies/meat….it’s a winner! Thanks so much! Reply
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! Reply
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 Reply
Made this tonight for dinner. It was good but I think I’ll double the veggies next time. Great recipe. There was nothing left. Reply
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! 🙂 Reply
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 🙂 Reply
Naming recipes is a challenge in it’s own haha! You can call it whatever you’d like, hope you love it! Reply
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 🙂 Reply
Yes! So the calories are for if you divided this dish into four servings. Each serving comes out to around 341 calories! 🙂 Reply
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, Reply
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. Reply
I used gluten free Lotus noodles. I used a can of chicken. Used frozen stir fry vegetables. Nice flavor and went together really fast. Reply
