Chicken Ramen Noodles

4.89 from 17 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

These garlicky chicken ramen noodles with sugar snap peas and sweet carrots are a simple 30-minute dinner. They’re better, heartier, and fresher than take-out and packet ramen.

Chicken ramen noodles with snap peas and carrots in the skillet.


Why I Love This Chicken Ramen Noodles Recipe

  • 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.
Chicken ramen noodles in the skillet.

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.

  1. 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.
  2. 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.
  3. Serve. Remove it from the heat. Garnish the noodles with green onions. Serve and enjoy!
Garlicky homemade noodles in the skillet.

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.
Take-out style chicken ramen in the skillet.

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 Chicken and Ramen Noodles

  • 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

Pin this now to find it later

Pin It
4.89 from 17 votes

Chicken Ramen Noodles

This 30-minute chicken ramen noodles recipe with sugar snap peas, carrots, and green onions is an effortless weeknight dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 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.


Calories: 376kcal | Carbohydrates: 40g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 992mg | Potassium: 681mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9049IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 4mg

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.

Did you make a recipe? Leave a rating
4.89 from 17 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Janelle says:

    This was so much better than your standard ramen. YUM!!

    1. Katerina says:

      I’m thrilled to hear you enjoyed it so much! It’s great to know it stood out as better than standard ramen. Enjoy the yumminess! Thank YOU! πŸ™‚

  2. April says:

    This was so quick and easy – I loved that it was all done in one pot. And it was DELICIOUS, I think it’s going to be one of our new go to recipes!

    1. Katerina says:

      I’m very glad to hear you found the recipe quick, easy, and delicious! It’s great that it’s becoming one of your new go-to options. Thank YOU! πŸ™‚

  3. Erin | Dinners, Dishes and Desserts says:

    It’s incredibly delicious! I made this and my family loves it!

    1. Katerina says:

      I’m very glad to hear that! It’s wonderful that your family loved it and you found it incredibly delicious. Thank YOU! πŸ™‚

  4. Sandra says:

    This was a hit! Bursting with so much flavor and packed with healthy veggies! I really liked it!

    1. Katerina says:

      I’m so pleased to hear it was a hit! It’s great that you enjoyed the burst of flavors and the healthy veggies. Glad you liked it! Thank YOU! πŸ™‚

  5. Amanda says:

    This made for a fantastic dinner and everyone loved it!

    1. Katerina says:

      That’s great to hear! I’m very glad it was a hit and everyone enjoyed the dinner. Thank YOU! πŸ™‚

  6. Mary says:

    Made this for dinner tonight. It was great!
    I added one ear of sweet corn to the veggies.Delicious!

  7. Sarah says:

    Can I just use 6 oz of regular ramen noodles rather than 2 3-ounce packages? Or does it need to be the packaged ramen?

    1. Katerina says:

      You can use other noodles as long as the cooking time on the ramen noodles that you are using is close to the 3 minutes cooking time that this recipe suggests.

  8. CATHERINE says:

    I appreciate ramen after a splurge of overindulgence! That’s a time when ALL the sodium is very much needed. Great recipe! I imagine this would be kinda good for a cold or flu too. So yummy and I want to try it with shrimp as well. Thank you!

  9. Jessica says:

    WOW just what I was searching for.

  10. Jassica says:

    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!

    1. Katerina Petrovska says:


      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 –> I hope this helps.