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 teaspoon 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
- 2-3 teaspoons Sriracha sauce
- 1 tablespoon light brown sugar 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 the 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
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.
Adding this to my menu – it looks so easy and delicious! My boys love plain ramen, and this looks about a hundred times better! 🙂
Ahh yay your boys are going to love this! Thanks! 🙂
This was a huge hit at my house! A perfect meal for weeknights!
This quickly became a favorite meal at our house! Delicious dinner idea!
I am soo happy to hear this!! Thanks for your comment! 🙂
A weeknight favorite! Easy, delicious and super flavorful!
Yay!! So happy you love this! Thanks so much! 🙂
Could you add some chicken or vegetable broth to this to make it more soupy?
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.
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.
Omg that sounds DELICIOUS! So glad you enjoyed it 🙂 Thanks for the comment Helene!
Another winner for dinner! I swear most of my cookbook is your recipes! Thank you for sharing with us!
Awe I LOVE hearing that! And love getting your comments. Thanks so much Amanda! 🙂
Will this be just as tasty without the chicken and with tofu instead?
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! 🙂
Love this recipe. I often switch up the vegetables depending on what i have on hand. We Love the sauce. Thank you.
Yay! I love it! So glad you’re enjoying! 🙂
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.
Yay!! I’m soo glad you enjoyed! I need to try it with shrimp. YUMMY! Thanks for the suggestion and comment! 🙂
Made the recipe for the 3rd time tonight, So now will have some leftovers!!!
Yes!! 🙂 Thanks for your kind comments Elliott 🙂
So good!!!
Yay! So happy to hear it! Thanks Becca 🙂