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These garlicky chicken ramen noodles are a simple 30-minute dinner. With sugar snap peas and sweet carrots, they’re better, heartier, and fresher than take-out and packet ramen.
Why I Love Chicken Ramen Noodles
- Quick. They’re perfect for when you’re craving take-out but only have the energy to make something like instant ramen.
- Wholesome. You get onions, tender carrots, snap peas, and plenty of noodles in every bite.
- Better than take-out. Add more chicken, make them spicy, and have as many servings as you want.
- One-pot. Less clean-up means you’re more likely to actually prepare this recipe on a weeknight.
- Convenient. The noodles are ready in just 30 minutes and don’t require much more effort compared to instant ramen.
p.s. Want even more ways to eat ramen noodles? Try my Beef Ramen Noodles or this Peanut Butter Ramen recipe!
What You’ll Need
There’s actual chicken broth and real, fresh veggies, unlike in packet ramen. Scroll to the recipe card at the bottom of the post for exact amounts.
- Oil – Vegetable, corn, and canola oil are great. You can also go for coconut or avocado oil.
- Yellow onion – White onion or shallots work too.
- Garlic – Fresh garlic is best, but you can also use garlic paste.
- Carrots – Leftover baby carrots are perfect for this.
- Salt and pepper – I prefer salt and freshly-cracked black pepper.
- Sugar snap peas – Green beans are a good swap.
- Chicken – Shredded rotisserie chicken is my favorite.
- Instant ramen noodles – Make sure to discard the spice packet.
- Chicken broth – Low-sodium versions are great, but use beef or veggie broth if that’s all you’ve got on hand.
- Green onion – Chives work too.
How To Make Chicken Ramen Noodles
These 3-step chicken ramen noodles are as easy as the packet ones but significantly more delicious and nutritious.
- Sautée the veggies. Add the oil to the skillet over medium-high heat. Add the onions, garlic, carrots, salt, and pepper. Cook everything for 3 minutes, stirring frequently. Stir in the snap peas and cook them for another 3-4 minutes.
- Add the noodles. Mix in the chicken, noodles, and broth. Bring it to a boil. Cook everything for 3 minutes or until the noodles are tender and most of the liquid is absorbed. Add more broth as needed.
- Serve. Remove it from the heat. Garnish the noodles with green onions. Serve and enjoy!
Recipe Tips And Variations
Use udon, leftover veggies, and even swap the protein. These ramen are about creating a hearty dinner with a combination of ingredients you already have at home.
- Swap the protein. Use beef, pork, turkey, salmon, or shrimp to make this dish instead of chicken.
- Make them vegetarian. Swap the chicken for extra-firm tofu or tempeh. You will also need to use veggie broth to make this recipe vegetarian.
- Add heat. Chop up 1/4-1/2 jalapeño and mix it with the veggies. You can also add chili oil to taste to make the ramen spicy.
- Change the noodles. Use soba, udon, rice noodles, or whichever you have on hand.
- More veggies. 1-2 cups baby spinach, broccoli florets, and chopped bell peppers are great ways to add more flavor and texture.
- Make them extra savory. Stir 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1/2 tablespoon peanut or sesame oil into the broth for some extra savoriness.
- Add more toppings. Sesame seeds, crunchy tempura pearls, and a soft-boiled egg can make this meal extra hearty.
- Coconut-curry ramen. Dissolve 1 tablespoon red or green curry paste into 1/4 cup coconut milk. Stir it into the broth for some creamy, spiced goodness.
- Miso ramen. Dissolve 2 tablespoons red or yellow miso paste into 1/4 cup broth or water. Add it to the skillet and stir in 1-2 teaspoons dashi powder for a miso-inspired ramen.
Serving Suggestions
Chicken ramen noodles are a great dinner on their own or as a base for Mandarin Chicken and Pepper Steak Stir Fry. Don’t forget to serve some Spicy Asian Cucumber Salad and Vegetable Spring Rolls on the side. Leftover Chicken Fried Rice or Shrimp Fried Rice are other good options.
How To Store & Reheat Extras
- Fridge: Store it in an airtight container for up to 4 days.
- To reheat it: Microwave it for up to a minute or until warm. A pan over medium-high heat for 7-8 minutes works too.
More Easy Chicken Dinner Ideas
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Chicken Ramen Noodles
Ingredients
- 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
Instructions
- 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.
- Serve.
Nutrition
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.
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.)