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The Best Chicken Ramen Noodles Of All Time

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This chicken ramen noodles recipe turns simple instant noodles into a flavorful stir-fry with tender chicken, crisp vegetables, and a bold homemade sauce. A perfect 30-minute one-pan meal for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

  • For the stir-fry sauce:
  • 2 tablespoons light soy sauce (low sodium)
  • 2 tablespoons dark soy sauce (low sodium)
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons sriracha sauce
  • 2 teaspoons white vinegar
  • 2 tablespoons hoisin sauce
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon black pepper powder
  • 1 tablespoon water
  • For the chicken:
  • 1 cup chicken breast or thigh pieces
  • Salt, as needed
  • 1/2 teaspoon black pepper powder
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon cornstarch
  • Additional ingredients:
  • 3 packets ramen noodles (seasoning discarded)
  • 2 tablespoons vegetable or sesame oil
  • 5 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small onion, chopped
  • 2 spring onions, chopped (whites and greens separated)
  • 1/3 cup broccoli florets, chopped
  • 1/3 cup white button mushrooms, sliced
  • 1/4 cup carrot sticks

Instructions

  1. Cook ramen noodles in boiling water for 1–2 minutes until just tender. Drain and rinse under cold water. Toss with a little oil to prevent sticking.
  2. In a bowl, combine chicken, salt, black pepper, soy sauce, and cornstarch. Mix and marinate briefly.
  3. Chop all vegetables and set aside.
  4. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; sauté until fragrant.
  5. Add vegetables and stir-fry until slightly tender but still crisp.
  6. Push vegetables to one side and add marinated chicken. Cook until fully done and lightly caramelized.
  7. In a bowl, mix all sauce ingredients. Pour into the pan and stir to coat chicken and vegetables.
  8. Add cooked ramen noodles and stir-fry until everything is evenly coated and heated through.
  9. Serve hot, garnished with spring onion greens if desired.

Notes

  • Reduce sriracha for a milder version.
  • Use tofu or paneer for a vegetarian twist.
  • Prep sauce and vegetables ahead of time for faster cooking.
  • Add chicken stock for a soupy version.
  • Use udon or pasta if ramen isn’t available.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 75mg

Find it online: https://cooksplash.com/the-best-chicken-ramen-noodles-of-all-time/