Chicken Ramen

Fnished Chicken Ramen in a skillet with tongs holding some of the noodles.

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4.86 from 34 votes

Chicken Ramen is an easy and flavorful 30-minute dinner the whole family will love!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: chicken ramen

Servings: servings

Author: Chelsea Lords

Cost: $4.55

Equipment

Large pan or wok

Ingredients

9 ounces ramen noodles 3x3-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

US - Metric

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

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