Chicken and Ramen Noodles
Transform your weeknight dinner routine with this flavorful Chicken and Ramen Noodles recipe—a one-pot wonder that’s as comforting as it is quick to prepare! Tender, golden-seared chicken breasts are simmered in a savory broth infused with garlic, ginger, soy sauce, and hoisin, creating the perfect base for springy ramen noodles and vibrant julienned carrots. With just 15 minutes of prep time, this dish delivers the perfect balance of umami-rich flavors and wholesome ingredients like fresh scallions, sesame oil, and a sprinkle of cilantro for a refreshing finish. Customize the spice level with a touch of sriracha, and enjoy restaurant-quality ramen made effortlessly at home in under 30 minutes. Perfect for busy weeknights, this easy recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 2 packages Ramen noodle blocks
- 1 medium Carrot, julienned
- 3 stalks Scallions, thinly sliced
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Sriracha (optional)
Instructions
Season the chicken breasts with salt and ground black pepper on both sides.
Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Pour the chicken broth into the skillet, scraping the bottom to deglaze. Stir in soy sauce and hoisin sauce.
Bring the broth to a simmer, then return the chicken breasts to the skillet. Cover and let it cook for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
While the chicken is cooking, prepare the ramen noodles by discarding the seasoning packets and breaking the noodle blocks in half.
Once the chicken is cooked, remove it from the broth and shred it into bite-sized pieces using two forks.
Add the shredded chicken back into the broth, along with the ramen noodles and julienned carrots. Cook for 3-4 minutes until the noodles are tender.
Stir in sesame oil and half of the sliced scallions. Adjust the seasoning to taste with additional soy sauce or sriracha for heat.
Divide the ramen noodles and chicken into bowls. Garnish with the remaining scallions, sesame seeds, and chopped cilantro before serving.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
