Chicken ramen noodles is a light tasty healthy dinner. It’s very simple 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 half an hour, or less if using cooked chicken. You can also use a range of ingredients depending on what you have available.
A good stock is important for 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.
Ramen is usually made 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. The soba noodles I buy them 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 ingredients. Spring onions would be great, and kale, spinach or green cabbage would be a good replacement for the broccoli.
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!
Other quick midweek dinners
Chicken Ramen Noodles
- 2 small chicken breasts or use 200 g cooked chicken, see notes above
- 400 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 8 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.