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Spicy Chicken Ramen with Vegetables and Sesame Recipe

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4 from 6 reviews

This Chicken Ramen recipe is a quick and flavorful meal combining tender chicken breast, crisp vegetables, and perfectly cooked instant ramen noodles tossed in a savory and slightly spicy sauce. Ready in just 30 minutes, it’s a comforting bowl perfect for a satisfying lunch or dinner.

Ingredients

Noodles

  • 9 ounces instant ramen noodles (3 (3-ounce) packets, discard seasoning packets)
  • 1 tablespoon vegetable oil (for tossing noodles)

Vegetables and Aromatics

  • 1/2 teaspoon minced garlic
  • 1-1/2 teaspoons ginger paste
  • 2/3 cup diced red bell pepper
  • 3/4 cup diced broccoli
  • 3/4 cup diced mushrooms (2 ounces)

Sauce

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 2 to 3 teaspoons Sriracha (adjust to taste)
  • 1 tablespoon light brown sugar (firmly packed)

Protein

  • 1 large (1/2 pound) chicken breast or thigh, diced into small bite-size pieces
  • Salt and pepper to taste

Optional Toppings

  • Sesame oil (for drizzling)
  • Sesame seeds (toasted)
  • Fresh cilantro or green onions

Instructions

  1. Cook Noodles: Boil the ramen noodles for 1 minute less than the package instructions to keep them slightly firm. Drain and rinse under cold water for 10 seconds to stop the cooking process. Toss with 1 tablespoon vegetable oil to prevent sticking and set aside.
  2. Sauté Aromatics and Vegetables: Heat the remaining 1 tablespoon vegetable oil in a large pan over medium heat. Add the minced garlic and ginger paste, sautéing for 2 minutes until fragrant. Add the diced red bell pepper, broccoli, and mushrooms, cooking for 3 to 5 minutes until the vegetables are crisp-tender.
  3. Prepare Sauce: In a small bowl, whisk together the reduced-sodium soy sauce, Worcestershire sauce, ketchup, Sriracha (adjust depending on your spice preference), and light brown sugar. Set this sauce aside.
  4. Cook Chicken: Season the diced chicken with a small sprinkle of salt and pepper. Push the sautéed vegetables to one side of the pan and add the chicken to the other side. Cook for 2 to 3 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  5. Combine Chicken and Vegetables: Stir the chicken and vegetables together in the pan and continue cooking until the chicken is cooked through completely.
  6. Add Sauce: Pour the prepared sauce over the chicken and vegetable mixture in the pan. Toss to evenly coat everything in the sauce.
  7. Add Noodles: Add the drained noodle to the pan and use tongs to toss them with the chicken, vegetables, and sauce until well combined and noodles are evenly coated. Drizzle a few drops of sesame oil over the top for added flavor, if desired.
  8. Serve and Garnish: Transfer the ramen to serving bowls and garnish with toasted sesame seeds, fresh cilantro or green onions. Serve immediately and enjoy your homemade Chicken Ramen!

Notes

  • Cooking the noodles slightly under the package time helps prevent overcooking when combined with the stir-fry mixture.
  • Feel free to substitute chicken thigh for a juicier texture.
  • Adjust the amount of Sriracha to control the spice level according to your preference.
  • Adding sesame oil at the end enhances the flavor but is optional.

Find it online: https://cookedbysarah.com/spicy-chicken-ramen-with-vegetables-and-sesame-recipe/