Chicken and Veggies Ramen Noodles Skillet – Delicious ramen noodles tossed with leftover chicken, carrots and snap peas make for an easy and super quick weeknight meal.
These are Ramen Noodles, AKA my college BFFs, but gourmet-tized. And if you’re new to Ramen Noodles Skillet, welcome to your new favorite din din!
Hi Hi Hello! How are YOU? How was your wonderful weekend? I ain’t gonna lie. I am still in a girl-gone-wild-wine-and-cheese-party-weekend coma. My God, what was I thinking?! It hurts!
Remember when we were 23 and could drink and eat all the things?? Then we’d go back for tequila shots!? Great times!
Did I tell you that I am only 25? Yep. That ain’t a lie, either.
One more truth; ramen noodles at 3 am in a dorm room? Best thing, everrrr!
But now that it’s Monday and we’re all grown up, ramen noodles in a skillet with chicken and veggies is the easiest dinner, everrrr. You just throw everything into one skillet and done. Who has time to boil pasta when there is reality TV trash to watch.
Who’s with me?!
A good week ago, I found myself standing in the kitchen, eating bread-crusts smothered with cream cheese and thinking about what to do with 4 pounds of snap peas I just bought because they were on sale. A quick scan of the pantry and fridge led me to boxes of ramen noodles, leftover rotisserie chicken, and carrots. My brain quickly went into foodie-mode, the lights lit up in my head, the disco balls turned, and my food-brain just got out of control. In a good way. Not in a she’s-lost-her-damn-mind! way.
But the thing is… since we are soul sisters and brothers. I know that some of you are really going to appreciate this one. Especially those that love their ramen. And those that love their super quick, but always delicious meals.
In all honesty, this dish kind of left us speechless. Not because we didn’t have anything to say – we ALWAYS talk – but because it was so darn good and no one wanted to come up for air.
Having said that, it would probably be a great idea for you to go and make this today. All we’re doing is sauteeing the veggies and chicken, adding the noodles with some broth, and voila. Done and done!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion , diced
- 2 garlic cloves , minced
- 4 carrots , cut in long ribbons (use a vegetable peeler)
- salt and fresh ground pepper , to taste
- 1 bag (8 ounces) fresh sugar snap peas
- 2 cups cubed cooked chicken breasts (rotisserie chicken works great)
- 2 packages (3 ounces each) any flavor ramen noodles, broken (discard flavor-package)
- 2 cups low-sodium organic chicken broth
- 2 green onions diced , green parts only, for garnish
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Heat olive oil in a large skillet.
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Add onions, garlic, and carrots; season with salt and pepper and sautee for 3 minutes.
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Stir in snap peas and continue to cook for 3 to 4 minutes, or until the sugar snap peas are crisp tender. If mixture is dry, add a tablespoon of extra virgin olive oil.
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Add cooked chicken, broken noodles and chicken broth; bring to a boil.
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Cook and stir about 3 minutes, or until noodles are tender and most of the liquid is absorbed.
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Remove from heat.
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Garnish with green onions.
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Serve.
WW SmartPoints: 9
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CHEESY CHICKEN AND VEGETABLES SKILLET
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Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Gluten Free
Keto
Beef
Hello,
This looks delicious! One clarifying question: are these chicken thighs boneless or bone-in? If bone-in, how much would you adjust the cooking time?
Thanks for posting! I love recipes like these: easy, delicious, healthy weeknight meals that make both me and my boyfriend happy. A winner all around!
Hi!
For this recipe, I almost always use cooked rotisserie chicken. In the recipe it states to just use cooked chicken breasts and to cut those into cubes. However, if you need an easy recipe for boneless chicken thighs, this one is perfect –> https://diethood.com/stove-top-chicken-thighs/ I hope this helps.
I was low on chicken so I addedmushrooms. Turned out great
How many servings?
Hi Susy! That’s 4 servings.
I googled “what to make with leftover chicken” and this recipe popped up. I was a little skeptical at first but it was DELICIOUS!! Thank you for sharing it with me!
I remember being in my twenties and being able to eat/drink anything. The good old days, hehe. This skillet looks perfect for dinner tomorrow night. Yum!!
This seriously does look so gourmet! So much better than my college diet of packaged ramen!
A great weeknight dinner! This looks so flavorful!
Ah yes… I remember those days… it was fun reminiscing while reading your post. Looks like a tasty and budget friendly dinner. Something I can always use.
My oldest son is completely addicted to ramen noodles. If I make this for him, you can bet I’ll be mom of the year (or mom of that night anyway). It looks fantastic…your pictures always make me wish what was on the page could just jump off on to my dinner table!
Ramen in dorm rooms in the middle of the night were the best! That and not being hung over forever. Getting old kind of sucks. But we get to make and eat delicious meals like this skillet, so it isn’t all bad.
Leftover chicken … what’s that? 🙂
Very nice noodle and veggie dish.
HAHAHA!! I know, right?! 😀 That’s why I pick up a rotisserie chicken from the grocery store and make a couple different recipes with it for the week. 🙂
I remember buying 2 rotisserie chickens … one for my mom and I to eat for suppers and the other so I could shred it and make something with it. Came home from work the next day and both of the wings were missing. Mom got peckish and decided to snag them for lunch. (“They were small,” she said.)