Chicken Ramen Noodles
Glossy nuggets of chicken in the most sublime (easy) stir-fry sauce. Studded with onions, bell pepper, and garlic and tossed with instant ramen noodles, this will forever change your vision of a “quick weeknight meal”.
This dish is nutty, salty, and slightly sweet, so it hits your palate from every angle. The sauce is nutty from sesame oil, salty from soy sauce, and sweet from sweet bell pepper and mirin. You will adore this sauce as it does the perfect balancing act in every slippery mouthful.
This dish proves that “quick” meals can also be fabulous. I took two packets of instant ramen soup and transformed them into a wholesome, satisfying, finger-licking meal. I discarded the seasoning packets, created my own sauce (with 5 ingredients) and created the most incredible bowl of ramen you will ever slurp.
Here’s the quick process for making these chicken ramen noodles: Sauté chicken in a pan with onion, bell pepper, and garlic. Add a quick stir-fry sauce of chicken broth, soy sauce, mirin, sriracha, and sesame noodles. Fold in cooked ramen noodles. Top with cilantro and sesame seeds and serve!
It’s easy to add more veggies to this dish. If you want to load up this bowl of noodles (or stretch the meal to feed a crowd), add broccoli, snap peas, asparagus, green peas, green beans, or whatever vegetables you have hanging around in your produce drawer or freezer.
Choose any package of ramen you want – we toss the seasoning packet anyway. That means, you can buy what’s on sale – beef, shrimp, chicken, pork. This meal is super easy, super affordable and ready in under 20 minutes.
Chicken Ramen Noodles
Ingredients
- 2 3-ounce packages instant ramen noodles, flavor packets discarded or saved for another use
- 1/3 cup chicken broth or chicken stock
- 1/4 cup soy sauce
- 1 tablespoon mirin, Japanese rice wine, or sherry wine
- 1 teaspoon sriracha, or more/less to taste
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 1/2 cup chopped onion
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Chopped fresh cilantro for serving, optional
- Toasted sesame seeds for serving, optional
Equipment
Instructions
- Cook the ramen noodles in a large pot of boiling water for 3 to 4 minutes, until tender. Drain and set aside.
- Meanwhile, in a small bowl, whisk together the broth, soy sauce, mirin, sriracha, and sesame oil. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink. Add the onion, bell pepper, and garlic and cook for 3 to 5 minutes, until the vegetables soften. Season the chicken and vegetables with salt and black pepper.
- Add the broth mixture to the pan and bring to a simmer. Fold in the ramen noodles and cook for 1 minute to heat through (if the noodles clumped together while sitting, separate them with a fork while coating them with the sauce). Season to taste with salt and black pepper.
- Top with cilantro and sesame seeds, if using, and serve.