Chicken and Ramen Noodles

Chicken and Ramen Noodles – So here’s the thing—this Chicken and Ramen Noodles dish wasn’t some grand culinary plan. It came from one of those nights where you open the fridge, sigh at the random ingredients staring back at you, and think, How do I make this work?

I remember it clearly because I was running on fumes that day. My kids were complaining, “What’s for dinner?” and the pantry wasn’t exactly inspiring. But I had chicken thighs, some ramen (seriously, who doesn’t?), and a few veggies that were looking a little too soft around the edges. Desperation breeds creativity, right?

this Recipe

Turns out, it was one of the best “wing it” meals I’ve ever made. The chicken gets this golden caramelized crust, the sauce clings to the noodles like it was meant to be, and the veggies add just enough crunch to keep things interesting. It’s not fancy, but it’s satisfying in that cozy bowl of noodles kind of way.

And honestly, now it’s a family staple. My husband calls it “that noodle thing” and my kids fight over the last bite. I hope it becomes one of your go-to’s, too, because let’s face it—we all need a recipe like this in our back pocket.

Why You’ll Love This Chicken and Ramen Noodles Recipe?

• It’s Quick: Dinner on the table in 18 minutes? Yes, please.
• Budget-Friendly: Ramen noodles and chicken thighs are wallet-friendly but taste gourmet when done right.
• Flexible: Swap out the veggies, add more spice, or even change the protein—it’s all good.
• Flavor-Packed: The sauce is savory, sweet, and just the right amount of sticky.
• Minimal Cleanup: One pan, one happy cook.

Ingredient Notes:

Here’s what makes this recipe so darn good:

• Ramen Noodles: These are the unsung heroes of quick meals. Ditch the seasoning packets—they’re not needed here.
• Chicken Thighs: Juicier and more forgiving than breasts, they caramelize beautifully.
• Garlic and Onion: The dynamic duo that forms the backbone of most great dishes. Don’t skimp!
• Carrot, Bell Pepper, and Cabbage: Crunchy, colorful, and they make you feel a little better about eating noodles for dinner.
• Dark Soy Sauce: Adds depth and color. It’s like the MVP of this sauce.
• Hoisin Sauce: Sweet, tangy, and absolutely essential.
• Oyster Sauce: The umami bomb. If you don’t have it, double the hoisin, but promise you’ll try it someday.
• Mirin: A little sweet, a little tangy, and it ties the whole sauce together.

How To Make Chicken and Ramen Noodles?

This recipe is all about simplicity. Prep, stir-fry, and toss—it’s that easy.

1. Prep the Sauce:
   Start by mixing all your sauce ingredients in a small bowl. This way, when you’re in the heat of cooking (literally), everything’s ready to go. Plus, it’s one less thing to stress about mid-sauté.
2. Cook the Aromatics:
   Heat some oil in a large skillet over high heat. Toss in your onion and garlic, and let them sizzle. The goal? That golden, fragrant stage where everyone in the house starts sniffing the air and asking, “What smells so good?”
3. Sear the Chicken:
   Add the chicken to the skillet and cook until it’s beautifully golden. Then pour in the sauce and let it bubble up, coating the chicken in all that savory goodness.
4. Add the Veggies:
   In go the carrots and bell peppers. They only need a minute or two—you want them to stay crisp. Push everything to the side to make room for the noodles.
5. Cook the Noodles:
   Add water and pop the ramen noodles into the skillet. Let them soak up the water for about a minute before flipping them. Once they soften, untangle them with tongs and toss them with the chicken and veggies.
6. Finish with Cabbage:
   Add the cabbage last—it only needs a minute to soften while staying vibrant. By now, the sauce should have thickened perfectly, clinging to every strand of noodle.
7. Serve and Devour:
   Dish it up immediately. Sprinkle with green onions if you’re feeling fancy, and dig in.

Storage Options:

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of water to loosen the sauce—it’ll taste just as good as the first round. Freezing works too, but let it cool completely first. Thaw overnight in the fridge, then reheat on the stove for best results.

Variations and Substitutions:

This dish is super forgiving, so feel free to get creative:

• Switch Up the Protein: Try shrimp, tofu, or even leftover rotisserie chicken.
• Add Some Heat: A drizzle of sriracha or a sprinkle of chili flakes will spice things up.
• Different Veggies: Broccoli, mushrooms, or snap peas are great alternatives.
• Gluten-Free: Use rice noodles and tamari instead of ramen and soy sauce.
• Extra Flavor: A dash of sesame oil at the end adds a nutty finish.

What to Serve with Chicken and Ramen Noodles?

While this dish stands on its own, here are a few ideas for sides:

• Egg Rolls: Crispy, golden, and perfect for dipping.
• Spring Rolls: Fresh and light—a great contrast to the noodles.
• Miso Soup: Warm, cozy, and the perfect starter.
• Pickled Veggies: Tangy and crunchy for a nice balance.

Frequently Asked Questions:

Can I use different noodles?

Absolutely! Rice noodles, udon, or even spaghetti work in a pinch.

Can I make this ahead of time?

You can prep the sauce and chop the veggies, but the noodles are best cooked fresh.

What’s the best way to reheat?

A skillet with a splash of water works best—it keeps the noodles from drying out.

There you have it—Chicken and Ramen Noodles that’s quick, flavorful, and perfect for busy nights. It’s one of those recipes you’ll come back to again and again, tweaking it to make it your own. Let me know how it turns out—I’d love to hear your take on it!

Chicken and Ramen Noodles

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Chicken and Ramen Noodles: A flavorful stir-fry featuring tender chicken, vibrant vegetables, and a savory soy-hoisin sauce tossed with ramen noodles. Perfect for a quick and satisfying meal!

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3 Servings

Ingredients

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For the Noodles and Chicken:

• 2 packets ramen noodles instant noodles, discard seasoning packets
• 1 tablespoon oil vegetable or canola
• 2 garlic cloves minced
• ½ onion thinly sliced
• 200 g / 7oz chicken thighs cut into bite-sized pieces

For the Vegetables:

• 1 carrot cut into matchsticks
• 1 small red bell pepper thinly sliced
• 2 cups cabbage finely shredded

For the Sauce:

• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce or hoisin sauce
• 2 teaspoons hoisin sauce or substitute with more oyster sauce
• 1 tablespoon mirin
• 1¼ cups 315 ml water, plus additional if needed

For Garnish (Optional):

• Finely sliced green onions

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Instructions

 

Prepare the Sauce:

1. In a small bowl, combine the dark soy sauce, oyster sauce, hoisin sauce, and mirin. Whisk until smooth and set aside.

Cook Aromatics:

1. Heat the oil in a large skillet or wok over high heat. Add the minced garlic and sliced onion. Sauté for 1 to 2 minutes, or until fragrant and slightly golden.

Cook the Chicken:

1. Add the chicken pieces to the skillet and cook until the exterior turns white, approximately 2 to 3 minutes. Ensure even cooking by stirring occasionally.

Caramelize with Sauce:

1. Pour the prepared sauce into the skillet and stir well. Allow the chicken to cook for an additional 1 to 2 minutes, caramelizing slightly in the sauce.

Add Vegetables:

1. Incorporate the carrot and bell pepper slices. Stir-fry for 1 minute, maintaining a slight crunch in the vegetables. Push the chicken and vegetables to one side of the skillet to create space for the noodles.

Cook the Noodles:

1. Add the water to the skillet and bring to a simmer. Place the ramen noodles into the water. Allow the noodles to soften for 45 seconds, then flip them over. Continue cooking for another 30 seconds before gently untangling the noodles with tongs.

Combine and Finish:

1. Mix the softened noodles with the chicken and vegetables, ensuring they are evenly coated with the sauce. Add the shredded cabbage and stir-fry for 1 minute, allowing the sauce to thicken slightly and coat all ingredients.

Serve:

1. Transfer the noodles to serving plates or bowls. Garnish with finely sliced green onions if desired, and serve immediately.

Notes

To make this recipe gluten-free, substitute the ramen noodles with gluten-free rice noodles or gluten-free instant noodles. Replace the soy sauce with tamari or coconut aminos, and ensure the oyster sauce and hoisin sauce are certified gluten-free. Follow the same preparation steps for a delicious and gluten-free meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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