Why Make This Recipe
Chicken ramen noodles are not only a comforting and hearty dish, but they also come together quickly and easily. This recipe is great for busy weeknights or when you’re craving a warm bowl of deliciousness. The combination of tender chicken, fresh vegetables, and flavorful sauce makes it an irresistible favorite.
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How to Make The Best Chicken Ramen Noodles
Ingredients:
- 2 Tbsp Light Soy Sauce (low sodium)
- 2 Tbsp Dark Soy Sauce (low sodium)
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Sriracha
- 2 tsp White Vinegar
- 2 Tbsp Hoisin sauce
- 1/2 Tbsp Brown Sugar
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Water
- 1 Cup Chicken Thigh/Breast (pieces)
- Salt (to taste)
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Light Soy Sauce (low sodium)
- 1/2 tsp Cornstarch
- 3 Packets/Blocks Ramen Noodles/Instant Noodles (discard seasoning packet)
- 2 Tbsp Vegetable Oil/Sesame Oil
- 5 cloves Garlic (minced)
- 1 Inch Ginger (minced)
- 1 small Red Bell Pepper (chopped)
- 1 small Green Bell Pepper (chopped)
- 1 small Onion (chopped)
- 2 Spring Onion (chopped, whites and greens separated)
- 1/3 Cup Broccoli florets (chopped)
- 1/3 Cup White Button Mushrooms (sliced)
- 1/4 Cup Carrot (sticks)
Directions:
- Boil a pot of water and cook the ramen noodles for 1 to 2 minutes. Drain and rinse under cold water. Toss with a teaspoon of oil to prevent sticking.
- In a bowl, marinate chicken pieces with salt, black pepper powder, cornstarch, and light soy sauce.
- Prepare the vegetables by chopping them to your liking.
- In a wok or pan, heat oil and sauté minced ginger and garlic. Add the vegetables one by one and sauté until they are slightly soft.
- Move the veggies to one side and add the marinated chicken. Sauté until the chicken is cooked through.
- In a separate bowl, mix the ingredients for the sauce.
- Add the stir fry sauce to the wok and mix everything thoroughly.
- Finally, add the cooked ramen to the pan and toss everything well together.
- Serve immediately, garnished with sesame oil and chopped spring onion greens.
How to Serve The Best Chicken Ramen Noodles
This dish is best served hot. Place the chicken ramen noodles in a bowl and garnish it with a drizzle of sesame oil and some chopped spring onion greens. You can also add a sprinkle of sesame seeds for extra flavor and crunch.
How to Store The Best Chicken Ramen Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to help loosen them up.
Tips to Make The Best Chicken Ramen Noodles
- Make sure to cook the ramen noodles separately to prevent them from getting mushy.
- Feel free to add more vegetables like snap peas or spinach for even more flavor and nutrition.
- Adjust the amount of Sriracha in the sauce to fit your heat preference.
Variation
You can substitute chicken with tofu or shrimp for a different protein option. Both will add unique flavors and textures to your ramen noodles.
FAQs
1. Can I use other types of noodles?
Yes, you can use other noodles like udon or wheat noodles, but cooking times may vary.
2. Is this recipe suitable for meal prep?
Absolutely! You can prepare the chicken and veggies in advance and store them separately until you’re ready to cook the noodles.
3. How can I make this dish vegetarian?
To make this dish vegetarian, simply replace the chicken with tofu and use vegetable broth instead of water in the sauce.
Chicken Ramen Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty dish that combines tender chicken, fresh vegetables, and flavorful sauce in a quick and easy recipe.
Ingredients
- 2 Tbsp Light Soy Sauce (low sodium)
- 2 Tbsp Dark Soy Sauce (low sodium)
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Sriracha
- 2 tsp White Vinegar
- 2 Tbsp Hoisin sauce
- 1/2 Tbsp Brown Sugar
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Water
- 1 Cup Chicken Thigh/Breast (pieces)
- Salt (to taste)
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Light Soy Sauce (low sodium)
- 1/2 tsp Cornstarch
- 3 Packets/Blocks Ramen Noodles (discard seasoning packet)
- 2 Tbsp Vegetable Oil/Sesame Oil
- 5 cloves Garlic (minced)
- 1 Inch Ginger (minced)
- 1 small Red Bell Pepper (chopped)
- 1 small Green Bell Pepper (chopped)
- 1 small Onion (chopped)
- 2 Spring Onion (chopped, whites and greens separated)
- 1/3 Cup Broccoli florets (chopped)
- 1/3 Cup White Button Mushrooms (sliced)
- 1/4 Cup Carrot (sticks)
Instructions
- Boil a pot of water and cook the ramen noodles for 1 to 2 minutes. Drain and rinse under cold water. Toss with a teaspoon of oil to prevent sticking.
- In a bowl, marinate chicken pieces with salt, black pepper powder, cornstarch, and light soy sauce.
- Prepare the vegetables by chopping them to your liking.
- In a wok or pan, heat oil and sauté minced ginger and garlic. Add the vegetables one by one and sauté until they are slightly soft.
- Move the veggies to one side and add the marinated chicken. Sauté until the chicken is cooked through.
- In a separate bowl, mix the ingredients for the sauce.
- Add the stir fry sauce to the wok and mix everything thoroughly.
- Finally, add the cooked ramen to the pan and toss everything together.
- Serve immediately, garnished with sesame oil and chopped spring onion greens.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: ramen, chicken, quick meal, comfort food, stir fry
