Name: Chicken Ramen Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 3 packs ramen noodles (3 ounces each), seasoning packets discarded; 1 pound boneless, skinless chicken thighs or breasts, thinly sliced; 2 tablespoons neutral oil (canola or avocado); 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 red bell pepper, thinly sliced; 1 medium carrot, cut into matchsticks; 2 cups small broccoli florets (or snap peas); 3 green onions, sliced (whites and greens separated); 1 tablespoon toasted sesame seeds, for garnish; 1/3 cup low-sodium soy sauce; 2 tablespoons hoisin sauce (or oyster sauce); 1 tablespoon brown sugar or honey; 1 tablespoon rice vinegar (or lime juice); 1–2 teaspoons sriracha or chili-garlic sauce (to taste); 1 teaspoon toasted sesame oil; 1 teaspoon cornstarch; 1/3 cup water or low-sodium chicken broth

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I make these chicken ramen noodles when I’m craving a fast, slurpy stir‑fry with tender chicken, bouncy noodles, and a glossy, garlicky sauce. I keep it weeknight‑friendly with pantry staples and one big skillet.

Chicken Ramen Noodles

Why You’ll Love This Recipe

I love that I can pull this off in 30 minutes with simple ingredients and customize the heat level for my mood. I cook the ramen just shy of al dente so it soaks up a savory soy‑garlic sauce without going mushy, and I toss in whatever veggies I have so it’s a complete meal in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 packs ramen noodles (3 ounces each), seasoning packets discarded
1 pound boneless, skinless chicken thighs or breasts, thinly sliced
2 tablespoons neutral oil (I use canola or avocado)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, thinly sliced
1 medium carrot, cut into matchsticks
2 cups small broccoli florets (or snap peas)
3 green onions, sliced (divided: whites for cooking, greens for garnish)
1 tablespoon toasted sesame seeds, for finishing

Sauce

1/3 cup low‑sodium soy sauce
2 tablespoons hoisin sauce (or oyster sauce)
1 tablespoon brown sugar or honey
1 tablespoon rice vinegar (or lime juice)
1–2 teaspoons sriracha or chili‑garlic sauce (I adjust to taste)
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1/3 cup water or low‑sodium chicken broth

Directions

I whisk the sauce ingredients in a bowl until the cornstarch dissolves; I set it aside.
I bring a pot of water to a boil and cook the ramen for 2 minutes—just shy of al dente. I reserve 1/2 cup cooking water, drain the noodles, and toss them with a few drops of oil so they don’t stick.
I heat a large skillet or wok over medium‑high heat, add 1 tablespoon oil, and sear the chicken in a single layer until just cooked, 3–4 minutes. I season lightly with salt and pepper, then transfer to a plate.
I add the remaining oil to the pan and stir‑fry the bell pepper, carrot, and broccoli until crisp‑tender, about 3 minutes. I add the garlic, ginger, and the white parts of the green onions and cook 30 seconds until fragrant.
I return the chicken and any juices to the pan, pour in the sauce, and stir as it bubbles and thickens, 1–2 minutes.
I add the drained noodles and toss to coat, splashing in some reserved noodle water as needed so everything stays glossy and saucy.
I remove from heat, scatter over the green onion tops and sesame seeds, and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

I keep the heat fairly high so the veggies stay crisp and the sauce reduces quickly without overcooking the noodles.

Variations

Spicy miso ramen: I whisk 1–2 tablespoons white miso into the sauce and add extra chili paste for heat.
Teriyaki‑style: I swap hoisin for teriyaki sauce and add a splash of pineapple juice; I reduce the brown sugar.
Peanut ramen: I whisk 2 tablespoons creamy peanut butter into the sauce and thin with extra broth for a silky finish.
Veg‑forward: I double the vegetables or add mushrooms, cabbage, or spinach. I sauté hearty veg first and quick‑cook greens at the end.
Sesame‑ginger chicken: I add extra ginger and finish with more sesame oil and a squeeze of lime.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. I reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, tossing just until hot. I avoid microwaving too long so the noodles don’t turn soft. For freezing, I prefer to freeze the cooked chicken and sauce only for up to 2 months and boil fresh ramen when reheating.

FAQs

Can I use instant ramen packets?

I do—I just discard the seasoning packets and use the noodles. I cook them slightly under so they don’t get mushy when I toss them in the sauce.

What chicken cut works best?

I like thighs for juiciness, but I use thinly sliced breasts when I want a leaner dish and cook them quickly to keep them tender.

How do I keep the noodles from sticking or getting soggy?

I undercook the ramen by a minute, toss with a few drops of oil after draining, and combine with the sauce right away. I also add a splash of noodle water to keep things loose and glossy.

Can I make it gluten‑free?

I use gluten‑free tamari and swap the ramen for rice noodles or gluten‑free ramen. I check my hoisin/teriyaki labels too.

How can I make it saucier (or less saucy)?

I add more broth for extra sauce, or I simmer a minute longer to reduce. If it thickens too much, I loosen with noodle water.

Conclusion

I reach for these chicken ramen noodles when I want quick comfort with restaurant‑style flavor. With tender chicken, crisp veggies, and a simple homemade sauce, I get a fast, flexible dinner that I can dial up with spice, peanutty richness, or extra greens depending on my mood.