This Chicken and Veggies Ramen Noodles Skillet is perfect for weeknight dinners. Delicious ramen noodles tossed with leftover chicken, carrots and snap peas make for an easy and quick dinner idea.
Ramen Noodles with Chicken
These are Ramen Noodles, AKA my college BFFs, but gourmet-itized. And if you’re new to Ramen Noodles Skillet, welcome to your new favorite din-din!
Ramen noodles were popular in my life back then AND now because they are delicious, comforting, and magical! They are versatile, relatively easy to prepare, and can be used in various dishes. One delightful way to enjoy ramen noodles is by pairing them with chicken and vegetables for a tasty meal.
This dish is not only delicious but also a great way to enjoy some nutrients from the vegetables and lean protein from the chicken. Best of all, it’s a quick and easy meal to prepare, making it an excellent option for busy weeknights.
What Can I Combine with Ramen?
You can customize this ramen meal by adding or substituting different vegetables or proteins. You could add sliced mushrooms or broccoli florets or substitute the chicken with salmon, tofu, or shrimp. Adding peas, corn kernels, and shelled edamame also comes to mind. Kimchi, too.
How To Make Chicken Ramen Noodles Skillet
Ramen noodles with chicken and vegetables in a skillet is the easiest dinner ever. You throw everything into the skillet, and you’re done. Who has time to boil pasta when there is reality TV trash to watch?
- Heat cooking oil in a large skillet.
- Add onions, garlic, and carrots to the oil, season with salt and pepper, and cook for 3 minutes.
- Stir in the snap peas and continue to cook until the sugar snap peas are crisp and tender. If the mixture is dry, add a tablespoon of oil.
- Add in the cooked chicken, broken ramen noodles, and chicken broth; bring to a boil.
- Cook and stir about 3 minutes, or until noodles are tender and most of the liquid is absorbed.
- Remove from heat and serve.
This dish leaves us speechless. Not because we have nothing to say – we ALWAYS talk – but because it is so darn good, and no one dares to come up for air. 🥢
What to Serve with Ramen
How To Store
- Place leftovers in an airtight container and keep them refrigerated for 2 to 3 days.
- I don’t recommend freezing cooked ramen as it dries out quickly.
Chicken Ramen Noodles
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 small carrots, cut in long ribbons (use a vegetable peeler)
- salt and fresh ground black 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) ramen noodles, broken, (discard flavor-package)
- 2 cups low-sodium chicken broth
- 2 green onions, diced, green parts only, for garnish
- Heat oil in a large skillet.
- Add onions, garlic, and carrots; season with salt and pepper and saute for 3 minutes, stirring frequently.
- Stir in the snap peas and continue to cook for 3 to 4 minutes or until the sugar snap peas are crisp-tender. If the mixture is dry, add a little more oil.
- Add in the cooked chicken, broken noodles, and chicken broth; bring the mixture to a boil.
- Cook and stir for about 3 minutes, or until noodles are tender and most of the liquid is absorbed.
- Remove from heat.
- Garnish with green onions.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.