This 30-minute meal is easy for weeknights! Full of saucy chili-garlic noodles, juicy chicken and fresh veggies. Serve up some fresh, colorful and delicious ramen bowls – even picky kid approved!
Easy Chicken Ramen with Veggies
There is nothing better than a flavor bomb weeknight meal… easily cooked in under 30 minutes!
This saucy, melt-in-your-mouth pan of noodles has become one of my favorite new family meals. Surprisingly, it is even picky kid approved. Every bite is chock full of juicy chicken, tender veggies, and a rich, sweet and savory sauce that make those noodles extra slurpy!
You don’t have to use your noodle for this one – it is completely foolproof. The ingredients are fresh, budget-friendly, and easily available at most grocery stores. The end result of this easy meal is a flavor-packed bowlful of goodness that you will go to again and again. We are addicted to these noodle bowls – especially with a runny egg (optional, of course).
Let’s fire up your skillet and start cooking!
Ready to cook your own Chicken Ramen with Veggies?
• Unwrap ramen noodles and discard seasoning packet. In a medium pot set to high heat, boil 6 cups water. Stir in ramen noodles. Cook noodles for about 2 minutes, until still chewy. They will continue cooking in the sauce once combined. Drain noodles and rinse with cold water; set aside.
• Drizzle oil in a large skillet to medium-high heat. Add chopped chicken, carrots, bell pepper, broccoli and mushrooms. Sauté for 7-8 minutes, until chicken is fully cooked and veggies are tender. Remove from heat. Add ramen to skillet.
• In a small bowl, mix cornstarch and 2 Tbsp. water; set aside.
• In a small pot, whisk water, soy sauce, maple syrup, rice vinegar, sesame oil, chili garlic sauce and minced garlic together. Bring to a boil, then reduce heat to low. Stir in cornstarch-water mixture. Simmer and stir until thickened, 2-3 minutes. Mixture should coat the back of a spoon.
• Pour sauce over noodle mixture. Mix to coat everything evenly in the sauce.
• Set skillet to medium-high heat and cook mixture, until noodles are tender, about 3 minutes.
• Garnish with sesame seeds and chopped scallions, if desired.
• Serve hot and enjoy!
Keep reading for full ingredient list + recipe, below
What other proteins can I substitute?
Swap the chicken for chopped pork, ground beef or turkey, tofu, plant-based meats, or even shrimp. Anything goes here!
What other veggies can I substitute?
Want to change up the veggies? Add zucchini, snap peas, corn, green beans, or any color bell pepper. Add some nuttiness with cashews, or a little sweetness with chopped pineapple or mango.
Can I make this recipe ahead?
Yes! You can make this recipe up to 1 day ahead of serving.
How do I store and reheat this recipe?
Allow to cool slightly, then scoop into a resealable container. Refrigerate for up to 3 days, or freeze for up to 1 month. Reheat individual servings in a microwave-safe bowl. Or, reheat entire dish in a skillet set to medium-low heat for 10 minutes, stirring often. Add water or broth to thin the sauce, if desired. Heat through and serve warm.
More easy noodle recipes:
• Simple Asian Soy-Peanut Noodles
• 10-Minute Saucy Ramen Noodles
• Cold Sesame Cucumber Noodle Salad
I hope you enjoy this scrumptious, saucy noodle dish with chicken and veggies. This recipe became a fast family favorite, and I guarantee you will love it, too.
Please feel free to leave a comment and a star rating, if you try it out. I would love to hear from you!
Easy Chicken Ramen with Veggies
Ingredients
- 3 (3-oz. packages) dry ramen noodles
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1 Tablespoon canola oil
- 1-1/2 lbs. chicken breast, chopped
- 2 carrots, finely chopped
- 1 red bell pepper, finely chopped
- 1 head fresh broccoli, chopped into small pieces
- 2 cups mushrooms, chopped into small pieces
For the sauce:
- 1 cup water
- 1/3 cup soy sauce
- 2 Tbsp. maple syrup
- 2 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- 1/2 Tbsp. chili garlic sauce
- 1 clove garlic, minced
For topping, optional:
- Chopped green onions
- Sesame seeds
Instructions
Unwrap ramen noodles and discard seasoning packet. In a medium pot set to high heat, boil 6 cups water. Stir in ramen noodles. Cook noodles for about 2 minutes, until still chewy. They will continue cooking in the sauce once combined. Drain noodles and rinse with cold water; set aside.
Drizzle oil in a large skillet to medium-high heat. Add chopped chicken and vegetables. Sauté for 7-8 minutes, until chicken is fully cooked and veggies are tender. Remove from heat. Add ramen to skillet.
In a small bowl, mix cornstarch and 2 Tbsp. water; set aside.
In a small pot, whisk all sauce ingredients together. Bring to a boil, then reduce heat to low. Stir in cornstarch-water mixture. Simmer and stir until thickened, 2-3 minutes. Mixture should coat the back of a spoon.
Pour sauce over noodle mixture. Mix to coat everything evenly in the sauce.
Set skillet to medium-high heat and cook mixture, until noodles are tender, about 3 minutes.
Garnish with sesame seeds and chopped scallions, if desired.
Serve hot and enjoy!
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Best weeknight meal!! These are so yummy with all the fresh veggies we have leftover. The sauce is to-die-for!