Fitness / September 25, 2024

Chicken Ramen Noodles

This is how you maximize the flavor potential of ramen noodles.

Table of Contents

For some people, making ramen noodles just means heating up some water and throwing in a flavor packet from the store. But don’t you want to do better than that? If so, this recipe for chicken ramen noodles is ideal. It’s far more flavorful than the store-bought packets, with a variety of ingredients that will all bring something to the table. At the same time, preparing this dish isn’t going to take a lot of time or cooking acumen. It’s quick and easy, not to mention a lot healthier than using the flavor packets from the store.

In addition to the noodles, you’re cooking chicken and vegetables in a pan rather than trying to imitate their flavors. The chicken broth and soy sauce also add far more flavor than the store-bought packets. Granted, this recipe isn’t quite the same as making authentic Japanese ramen. However, you get a meal that tastes like it has been simmering for hours but can be prepared in a fraction of the time.

Are Chicken Ramen Noodles Healthy?

This recipe for chicken ramen noodles is definitely healthier than using store-bought packets, which tend to be high in sodium. Keep in mind that this recipe uses real vegetables that are filled with vitamins and minerals. The chicken also provides a good source of protein, helping to make this a nutritious, well-balanced meal.

Extra Additions

With a dish like this, there is always a little room for extra items if you want to customize it. For example, a soft-boiled egg is a common ingredient in ramen that adds a different flavor and makes the dish a little creamier. On the other hand, if you’re a fan of vegetables or want a little extra crunch, both carrots and zucchini are excellent options. Finally, if you’re like me, you’ll appreciate something that adds some spice and zing. I would recommend sriracha or chili spice, although gochujang sauce is also a good addition to chicken ramen noodles.

INGREDIENTS

1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups low-sodium chicken broth
2 cups water
3 packets ramen noodles, seasoning packets discarded
1 large carrot, julienned
1 red bell pepper, sliced
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 green onions, chopped for garnish

INSTRUCTIONS

Sauté

Cook garlic, onion, and chicken.

Boil

Add broth, water, noodles, and vegetables; cook until tender.

Season

Mix in sauces and oil, garnish with green onions.

Devour!

FAQs & Tips

How to Make Ahead and Store

If you’re preparing ahead of time, you can cook the broth without adding the chicken or the noodles. Even if you cook the noodles in advance, store them separately from the broth to prevent them from becoming soggy.

What else can I add to ramen?

Ingredients like kimchi, furikake, miso paste, and peanut butter are all delicious additions to ramen dishes.

Serving Suggestions

Salad and rice are the most obvious side dishes for chicken ramen noodles. For those who prefer salad, I would recommend Thai Cucumber Salad or perhaps Cucumber Avocado Salad. For those who prefer rice, my suggestion would be Vegetable Fried Rice or Cauliflower Fried Rice. If you want to make the meal extra special, I would make Spring Rolls to accompany the chicken ramen noodles.

If you’re looking for similar recipes, I would recommend Honey Garlic Instant Pot Noodles, which is an ideal dish for picky eaters or those who need a gluten-free meal. Another interesting dish that’s worth trying is Vegan Mac And Cheese With Butternut Squash Noodles. Finally, I would also suggest Soba Noodles, which is another great dish for vegetarians.

Chicken Ramen Noodles

This is how you maximize the flavor potential of ramen noodles.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 293kcal

Author Bryan Zarpentine

Ingredients

1 tablespoon vegetable oil
2 cloves garlic minced
1 medium onion sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups low-sodium chicken broth
2 cups water
3 packets ramen noodles seasoning packets discarded
1 large carrot julienned
1 red bell pepper sliced
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 green onions chopped for garnish

Instructions

Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until just translucent. Add the garlic for a minute. Then set onions and garlic aside.
Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
Pour in the chicken broth and water, and bring the mixture to a boil. Add the ramen noodles, carrot, and red bell pepper. Cook for 5-7 minutes, or until the noodles are tender.
Stir in the soy sauce, oyster sauce and sesame oil, return the onion and garlic to skillet. Cook for an additional minute to combine the flavors.
Serve the noodles hot, garnished with chopped green onions.