Chicken Ramen is a quick and easy meal that’s ready in just 30 minutes. You get tender chicken, soft noodles, and crisp veggies all mixed in a tasty sauce. It’s perfect for a simple lunch or dinner, and you don’t need any hard-to-find ingredients to make it.
Why We Love This Chicken Ramen Recipe
There are plenty of reasons to love this dish. First, it’s ready in about half an hour, which makes it perfect when you’re short on time but still want something homemade. You get the soft chew of ramen noodles, the juicy bites of seasoned chicken, and the crunch of fresh veggies, all tied together with a flavorful sauce.
The sauce is a perfect balance of sweet, salty, and spicy, with soy sauce, Worcestershire, Sriracha, and a hint of brown sugar. You’re not just boiling noodles; you’re building real flavor. Another reason this recipe shines is its flexibility. You can swap in other vegetables or even change the spice level to suit your taste. Best of all, it’s made in one pan, which makes cleanup a breeze.
Ingredients for Chicken Ramen
You’ll find that the ingredients for this Chicken Ramen are simple, but when brought together, they create an impressive depth of flavor. Everything can be found in most grocery stores, and you might already have some of these in your kitchen.
- 9 ounces instant ramen noodles (3 packets, discard the seasoning)
- 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 (about 2 ounces)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 to 3 teaspoons Sriracha (adjust to taste)
- 1 tablespoon firmly packed light brown sugar
- 1 large chicken breast or thigh (about 1/2 pound), cut into small bite-size pieces
- Salt and pepper to taste
- Sesame oil (optional, for drizzling)
- Sesame seeds (optional, for garnish)
- Fresh cilantro or green onions (optional, for garnish)
How to Make Chicken Ramen Directions
Start by boiling the ramen noodles. Cook them for one minute less than what the package says. Once they’re done, drain them and rinse under cold water for about 10 seconds. Toss them with a tablespoon of vegetable oil to prevent sticking, then set them aside.
In a large pan or wok, heat the remaining tablespoon of oil over medium heat. Add the minced garlic and ginger paste. Let it cook for about two minutes, just until it smells fragrant. Now add your vegetables — the bell pepper, broccoli, and mushrooms. Stir everything around and cook for about three to five minutes, or until the veggies are crisp but slightly tender.
In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, Sriracha (adjust to your spice preference), and brown sugar. Mix it well until everything blends into a smooth sauce. This will be your flavor base.
Now, season your diced chicken lightly with salt and pepper. Push the cooked veggies to one side of the pan and add the chicken to the other side. Cook it for two to three minutes until the outside is no longer pink. Stir the chicken and veggies together and cook everything until the chicken is fully done. You can check by cutting a piece — if there’s no pink inside and the juices are clear, it’s ready.
Pour your prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Then, add the noodles back into the pan. Use tongs to mix everything — the noodles, sauce, chicken, and veggies should come together into one delicious tangle. If you like, drizzle some sesame oil on top for a richer taste.
Finally, garnish your Chicken Ramen with sesame seeds, chopped green onions, or fresh cilantro for extra flavor and color. Serve it right away while everything is hot and fresh.
How to Serve Chicken Ramen
The best way to serve Chicken Ramen is fresh from the pan, while the noodles are still warm and coated in the rich sauce. You can portion it into deep bowls, giving each serving a balanced mix of noodles, chicken, and vegetables. If you’re serving guests or family members with different tastes, you can offer toppings like extra Sriracha, lime wedges, or a soft-boiled egg on the side.
If you want to make it even more filling, pair it with a small side of steamed edamame or a light cucumber salad. But honestly, this dish is complete all on its own. The vibrant colors, mix of textures, and bold flavors make it satisfying without needing anything extra. Just grab your chopsticks or a fork and dig in.
Expert Tips: Chicken Ramen
To get the best results, cook the noodles just slightly underdone since they’ll finish cooking in the sauce later. This keeps them from becoming too soft or mushy. You should also cut your chicken into equal-sized pieces so they cook evenly and quickly.
Don’t overcrowd the pan when you’re cooking the vegetables and chicken. If your pan is small, consider cooking in batches. Use high heat for a bit of char and deeper flavor, especially on the vegetables. Also, make sure your sauce ingredients are pre-mixed so you can add them quickly at the right time.
Want to boost the taste? Toast your sesame seeds before adding them — it brings out their nutty flavor. And for even more flavor, add a dash of lime juice or a tiny splash of rice vinegar just before serving to brighten everything up.
How to Store Chicken Ramen
Chicken Ramen tastes best when eaten right after cooking. However, if you have leftovers, allow the dish to cool completely before storing. Transfer it to an airtight container and place it in the refrigerator. It will keep well for up to three days.
To reheat, use a skillet over medium heat with a splash of water to loosen the noodles. You can also reheat it in the microwave in short bursts, stirring in between. Avoid freezing this dish, as the noodles tend to get soft and lose their texture when thawed.
Variation of Chicken Ramen
This recipe is super flexible, so you can make it your own based on what you have on hand. Want a vegetarian version? Skip the chicken and add tofu or extra mushrooms. You can also swap the vegetables — try using snap peas, shredded carrots, spinach, or baby corn.
If you want a different protein, cooked shrimp or sliced beef works great here too. Prefer more spice? Add extra Sriracha or some crushed red pepper flakes. You can even crack an egg into the pan while the noodles are cooking for a richer, more filling bowl.
For a nuttier flavor, toss in a spoonful of peanut butter into the sauce. It adds creaminess and depth. You can also switch out ramen noodles for rice noodles or soba for a new texture. Every change gives the dish a slightly new twist, so feel free to experiment.
FAQ: Chicken Ramen
Can I use fresh ramen noodles instead of instant?
Yes, fresh ramen noodles work well in this recipe. Just cook them according to the package instructions, then follow the rest of the recipe the same way.
Is this Chicken Ramen very spicy?
The spice level depends on how much Sriracha you add. Start with a small amount and increase it if you like more heat. You can also serve it with extra on the side for those who want more kick.
What’s the best chicken to use?
Both chicken breast and thigh meat work well. Thighs are more flavorful and stay juicier, while breasts are leaner. Use whichever you prefer or have on hand.
Can I make this Chicken Ramen ahead of time?
You can prep the ingredients in advance, like chopping the vegetables and mixing the sauce. But for the best texture, cook and serve the noodles fresh.
What toppings go well with Chicken Ramen?
Some great options include sesame seeds, chopped green onions, cilantro, a soft-boiled egg, or even crushed peanuts. These add flavor and texture.
Chicken Ramen
Ingredients
- 9 ounces instant ramen noodles (3 packets, discard the seasoning)
- 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 (about 2 ounces)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 to 3 teaspoons Sriracha (adjust to taste)
- 1 tablespoon light brown sugar (firmly packed)
- 1 large chicken breast or thigh (about 1/2 pound, cut into small bite-size pieces)
- to taste salt
- to taste black pepper
- sesame oil (optional, for drizzling)
- sesame seeds (optional, for garnish)
- fresh cilantro or green onions (optional, for garnish)
Instructions
- Boil the ramen noodles for one minute less than the package instructions. Drain and rinse under cold water, then toss with 1 tablespoon of vegetable oil.
- In a large pan or wok, heat the remaining tablespoon of oil over medium heat. Add the garlic and ginger paste, cooking for about two minutes until fragrant.
- Add the bell pepper, broccoli, and mushrooms. Cook for 3 to 5 minutes until the veggies are crisp but tender.
- In a small bowl, mix together the soy sauce, Worcestershire sauce, ketchup, Sriracha, and brown sugar until smooth.
- Season the chicken with salt and pepper, then push the veggies to one side of the pan and add the chicken. Cook for 2 to 3 minutes until the chicken is no longer pink.
- Stir the chicken and veggies together and cook until the chicken is fully cooked. Pour the sauce over everything and stir to coat.
- Add the noodles back into the pan, mixing everything together. Drizzle with sesame oil if desired.
- Garnish with sesame seeds and fresh herbs before serving.
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