Chicken Ramen

5 from 2 votes

Chicken Ramen is an easy dinner made with tender chicken, fresh vegetables, and ramen noodles tossed in a savory homemade sauce. It’s a simple meal that tastes like takeout but comes together quickly with pantry ingredients. Perfect for busy weeknights when you need a filling meal on the table fast.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese

Servings:

Author: Carrie Barnard

Cost: $14.28, $3.57 per Servings

Ingredients

3 packets Instant Ramen Noodles ($1.50, approximately 3 ounces each, discard the seasoning packet)
2 Tablespoons Olive Oil ($0.40, divided)
2 Pounds Chicken Breasts or Thighs ($7.56, diced into small bite size pieces)
½ teaspoon Salt ($0.02)
½ teaspoon Pepper ($0.03)
½ Onion ($0.49, chopped)
1 Red Bell Pepper ($0.83, diced)
1 cup Diced Broccoli ($0.50)
1 cup Shredded Carrots ($0.75)
2 cloves garlic ($0.20, minced) (or 2 teaspoons minced garlic)
1 Inch Piece of Fresh Ginger ($0.15, grated)
Sesame Seeds ($0.15, optional, for topping)
Diced Green Onions ($0.25, optional, for topping)

For the Sauce:

¼ cup Soy Sauce ($0.30)
2 Teaspoons Sesame Oil ($0.40)
2 Tablespoons Hoisin Sauce ($0.40)
1 Tablespoon Rice Vinegar ($0.10)
1 Tablespoon Sriracha Sauce ($0.15)
2 Tablespoons Brown Sugar ($0.10)

Instructions

Boil 3 packets instant ramen noodles (about 3 ounces each) in a large pot of water for 1 minute less than the package instructions.
Drain the noodles and rinse with cold water to stop them from cooking further.
Toss the cooled noodles with 1 Tablespoons olive oil. Set aside.
In a small bowl, whisk together ¼ cup soy sauce, 2 teaspoons sesame oil, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sriracha sauce, and 2 tablespoons brown sugar until well combined. Set the sauce aside.
Heat the remaining olive oil in a large sauce pan over medium high heat.
Add 2 pounds diced chicken breasts or thighs and season with ½ teaspoon salt and ½ teaspoon pepper.
Sauté the chicken for 2-3 minutes per side until browned on both sides.
Remove the chicken from the pan to a separate plate.
Add ½ chopped onion, 1 diced red bell pepper, 1 cup diced broccoli, and 1 cup shredded carrots to the skillet. Sauté the vegetables for 4–5 minutes until tender but still crisp.
Stir in 2 cloves minced garlic and 1 inch grated fresh ginger and cook for about 60 seconds until fragrant.
Add the chicken and veggies and continue to cook until the chicken is cooked through (internal temperature of 165 degrees F).
Pour the sauce over the chicken and vegetables and toss to thoroughly coat them all with the sauce.
Add in the noodles and toss with tongs until the noodles are fully coated in the sauce and the chicken and vegetables are evenly distributed throughout the noodles.
Serve topped with the sesame seeds and green onions. Enjoy!

Video

Notes

I use an instant-read meat thermometer to make sure that the chicken is cooked through.

You can easily use any vegetables in this recipe that you prefer or leave them out all together.

Refrigerate the leftovers in an airtight container for up to 3 days. I do prefer this fresh since the noodles are small and get soggy quickly when stored.

Nutrition