Chicken ramen noodles is a light tasty healthy dinner. It’s very easy and quick to make, and also very flexible. You can cook it in advance and heat it up and add the noodles later. Or you can have it ready to eat in 30 minutes, or less if using cooked chicken. You can also use a range of ingredients depending on what you have available.
What you'll love about the recipe
- You can have dinner on the table in 30 minutes with just a few simple ingredients
- A complete one pot meal (less washing up!)
- With less than 400 calories per portion, these chicken ramen noodles are also very low in saturated fat
- Plenty of protein and fibre to keep you feeling full
A good stock is important for chicken ramen noodles . A homemade bone broth has a fantastic flavour and is very nutritious. One of the easiest ways to make bone broth or stock is with whole cooker slow poached chicken. If you are using bought stock, check it for saltiness – you may want to omit the soy sauce. If using a stock cube, I would suggest making it up to half the recommended strength. Aromatics such as grated fresh ginger will add extra flavour, or you could also include finely chopped chilli if you’d prefer some heat.
I like to make chicken ramen with soba noodles that are made from buckwheat. They have a slightly nutty taste. Buckwheat is high in fibre, minerals and antioxidants. It's not actually related to wheat, nor is it a cereal, but a grain like seed. This article contains information about buckwheat if you would like to find out more. I buy soba noodles from the supermarket are made from part buckwheat and part wheat flour, so they are not gluten free. However, it is possible to get gluten free buckwheat noodles online. They take just a few minutes to cook. If you don’t have soba noodles, don’t let that put you off making the dish – just use egg noodles instead.
For this chicken ramen noodles recipe, you can either use raw chicken and cook it in the stock, or use cooked chicken and add near the end with the noodles to warm through. For this recipe I usually use chicken breasts or left-over cooked chicken. If cooking the chicken breasts from raw, they’ll need 20-25 minutes in total.
If you’d prefer not to add chicken to the ramen, you could also top it with a couple of boiled eggs. Sliced cooked pork is also traditional.
I’ve used carrots, broccoli and leeks in this recipe, but you could add other vegetables too. Spring onions would be great, and kale, pak choi or green cabbage would be a good replacement for the broccoli. If you want to include spinach, add it at the very end as it'll need very little cooking.
How to make chicken ramen noodles
This dish is incredibly easy to make, and you just need one pot.
Tip the stock into a large pan, and add the soy sauce and grated ginger. Bring the stock up to the boil, and add the whole chicken breasts. Simmer gently for 12 minutes.
Whilst the chicken is cooking, prepare the vegetables. Slice the carrots and leek thinly, and cut the broccoli into small florets. You can also use the broccoli stalk - cut it into thin slices.
After the chicken has been cooking for 12 minutes, add the veg to the pan. Simmer for a further 5 minutes.
Add the noodles to the pan. You might need to break them in half to fit them in the pan. Simmer for 5 minutes, then remove from the heat.
Remove the chicken breasts with a slotted spoon, and cut into slices. Place in serving dishes and add the cooked veggies, noodles and broth. Enjoy!
Serving and storage
Serve your chicken ramen noodles piping hot. Chopsticks are optional!
If you've got any leftovers, they'll store in the fridge for up to 3 days. Heat through on the stove top.
If you want to prepare the chicken ramen noodles in advance, or store leftovers, I think it's nicer to cook the noodles separately and add them to the chicken broth just before eating.
Frequently asked questions
Yes! The dish is high in protein and low in fat. This version also has 2 portions of your 5 a day, plus plenty of fibre, vitamins and minerals.
Chicken ramen broth is made of chicken stock. A good chicken stock is made from bones which have been simmered to release their flavour and goodness. Soy sauce is added for seasoning and aromatics such as ginger add extra flavour.
That depends on the noodles that have been used. Standard noodles from the supermarket are usually made from wheat that contains gluten. Soba noodles are made from buckwheat which is gluten free - however many soba noodles also contain wheat, although it is possible to get them made from 100% buckwheat. If you are celiac or sensitive to gluten make sure your noodles are clearly marked gluten free.
Other healthy chicken dinners
If you've got some chicken in the fridge, you're never too far away from a healthy meal! This chicken traybake is very easy to cook, and the veggies are included. Or try this healthy chicken curry recipe which is cooked in the slow cooker with just 10 minutes prep. With this spatchcock chicken recipe and whole poached chicken, it's also really easy to cook a whole chicken for a midweek meal.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Chicken Ramen Noodles
- 2 small chicken breasts or use 200 g cooked chicken, see notes above
- 500 ml chicken stock see notes
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 2 medium carrots finely sliced
- ½ large leek washed and sliced
- ½ small head of broccoli cut into small florets
- 80 g soba noodles
- Add the stock, ginger and soy sauce to a large pot and bring to the boil. Add the chicken breasts and bring back to a simmer.
- Meanwhile chop your veggies. After the chicken has cooked for 12 minutes, add the veggies, and simmer for a further 5 minutes.
- Add the noodles and simmer for 5 minutes.
- Remove and slice the chicken breasts, and serve the meat with the veggies and broth in large bowls.