Chicken and Ramen Noodles
Discover four versatile chicken and ramen noodle recipes that provide quick, satisfying meals for any occasion: a soul-warming soup, a lightning-fast stir-fry, a creamy one-pot wonder, and a crispy noodle salad.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs Thighs provide more flavor, while breasts offer leaner protein.
- 4 packages (3 oz each) instant ramen noodles Look for various brands for authentic flavor.
- 3 tablespoons neutral cooking oil (avocado or canola)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 carrots julienned
- 2 stalks celery, thinly sliced
- 1 lime juiced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
Recipe-Specific Ingredients
- 4 cups chicken broth For soup and one-pot versions.
- 1/4 cup creamy peanut butter For the stir-fry.
- 1/2 cup coconut milk For the one-pot creamy version.
- 2 tablespoons rice vinegar For the salad.
Instructions
Soul-Warming Chicken Ramen Soup
- Heat 1 tablespoon of oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Add thinly sliced chicken and cook for 3-4 minutes until no pink remains. Consider using chicken thighs for enhanced flavor.
- Pour in chicken broth and bring to a gentle boil. Optional: add ramen seasoning packets. Add sliced carrots and celery, reduce heat, and simmer for 5 minutes.
- Break ramen noodles into the broth and cook for exactly 2 minutes.
- Stir in soy sauce, sesame oil, and lime juice. Serve topped with green onions, red pepper flakes, and cilantro.
Lightning-Fast Chicken Ramen Stir-Fry
- Whisk together soy sauce, water, honey, rice vinegar, sesame oil, and peanut butter in a small bowl.
- Boil ramen noodles per package directions, but reduce cooking time by one minute, then drain and rinse.
- In a wok, heat 2 tablespoons of oil and cook diced chicken until golden, about 3-4 minutes. Set aside.
- Add onions to the wok and stir-fry for 1 minute; add bell pepper, carrots, and any other vegetables, cooking for 2-3 minutes.
- Return chicken and drained ramen noodles to the wok, pour the peanut sauce over, and toss until coated and heated through.
Creamy One-Pot Chicken Ramen
- Heat oil in a large skillet or Dutch oven over medium heat. Cook diced onion until softened, about 3 minutes. Add garlic, ginger, and curry powder, cooking for another minute.
- Add chicken and cook for 4-5 minutes until slightly pink in the center.
- Pour in chicken broth and coconut milk, simmer. Break ramen blocks into the liquid, cover and cook for 3 minutes.
- Add more coconut milk and butter; simmer until thickened.
- Stir in baby spinach until wilted. Adjust seasoning before serving.
Crispy Chicken Ramen Noodle Salad
- Cook ramen noodles per package directions, drain, and rinse. Toss with oil and bake at 375°F until crisp for 5-7 minutes.
- Cook seasoned chicken until golden and cooked through, then rest before slicing.
- Whisk together dressing ingredients in a small bowl.
- Combine crispy noodles, chicken, shredded cabbage, carrot, bell pepper, edamame, and green onions in a large bowl.
- Drizzle dressing over the salad and toss gently before serving.
Notes
These recipes can be customized to feature seasonal vegetables or personal preferences. Meal prep by slicing chicken and chopping vegetables in advance.