Take your ramen to the next level with juicy chicken, some herbs, and a savory homemade sauce. This Upgraded Ramen is ready in under 30 minutes and the result is an enhanced bowl of comfort.
Why you’ll love Upgraded Ramen
Jack and I enjoy take out often, but I’m always looking for fun ways to jazz up what’s in our pantry. Insert: this Upgraded Ramen. A not-so good bowl of ramen reminds me of late nights in my dorm room studying, but this homemade ramen is a long way from that and has quite honestly has changed the game. Homemade sauce with the classic spice packet included, added veggies, and juicy chicken – just comfort food in a bowl. This fancy ramen a delicious, easy, satisfying and filling meal. Really, what’s not to love!
I recently saw a chicken ramen recipe Instagram, and I was DROOLING. I knew immediately that I wanted to put my own spin on it.
Plus, I’m a big fan of a one pot meal and this is no exception. Some of my favorites (and reader favorites, too!) include this One Pot Ground Turkey Skillet, this TikTok Lasagna Soup, or this tasty Mexican Spaghetti! More flavor, less mess! And if you love this ramen, I think you’ll also love this Ramen Curry, this Easy Wonton Soup or this 15 minute Udon Noodles recipe, too.
Recipe Ingredients
- Ground Chicken: I like addig extra protein to my ramen. I used chicken since I chose chicken flavored ramen.
- Instant Ramen Noodles: We won’t have on classic Top Ramen. We’ll use two packages in this recipe and just jazz them up!
- Veggies: I used bell peppers, broccoli florets, edamame, and green onion.
- Sauce: The hot broth will be elevated from just they typical seasoning packet + water mixture to also include a drizzle of soy sauce, honey, a little oil, fish sauce and cornstarch to thicken up the whole thing.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Meat: Ground turkey or ground beef are also options. Or keep it vegetarian by swapping the chicken for crumbled tempeh/tofu or just double the edamame!
- Veggies: Try adding your favorite fresh vegetables like baby bok choy, shredded carrots, cabbage, thinly sliced mushroom or bean sprouts.
- Sauce: Use your favorite bottled sauce. I’m providing a homemade option, but there are great store bought options, like this Honey Teriyaki, if you wish!
- Toppings: Ramen is served with all sorts of run toppings. Add herbs like diced cilantro, basil, or chives. Add more texture with crunchy toppigs sesame seeds or peanuts. Add some heat with a drizzle of chili oil or hot sauce. Or more umami flavor with a splash of soy sauce or even a dollop of peanut butter to be whisked into the sauce. Consider adding a soft-boiled egg, too. The runny yolk of jammy eggs is delicious mixed into the sauce.
How to Make This Recipe
1. Heat a skillet to medium heat and add oil. Once warm, place the ground chicken in the skillet and break apart. Allow to cook for 2-3 minutes, then add frozen vegetables, sliced onions, and sliced bell pepper into the skillet.
2. Whisk together all of the ingredients to the sauce other than the cornstarch. In a small bowl, add 1 tablespoon of water to cornstarch and whisk together so it’s a slurry. Then pour it into the sauce.
3. After the vegetables are wilted and ground chicken is almost fully cooked, push the chicken/vegetables to one side and place two packets of uncooked ramen into the skillet.
4. Pour the broth and ¼ of the sauce into the pan, cover the skillet with a lid, and allow the noodles to cook for 3-5 minutes.
5. Once noodles are al dente, add in edamame and the rest of the sauce. Stir so the sauce evenly coats noodles. Garnish with fresh green onion, diced herbs, and chili flakes (optional). Enjoy!
PRO TIPS
- Leave the ramen blocks whole and allow the broth to cook them down and break them apart. This will ensure long, slurpable cooked noodles instead of short little pieces of instant noodles.
Recipe FAQs
This dish holds up GREAT as leftovers. Have you ever had Thai takeout as leftovers – DELICIOUS. And this ramen is just the same. Store in an airtight container for 3-4 days. Reheat for 60-90 seconds and enjoy! If you prefer a more brothy ramen, add a few tablespoons of chicken broth to the dish before reheating because a lot of it will get soaked up by the noodles when stored.
Absolutely! Just swap the chicken broth with vegetable broth and use double the amount of edamame (or add crumbled tempeh or tofu) in place of the chicken.
Ramen is typically a broth-y dish; however, if you prefer a saucy-er noodle dish, you can skip the broth in the sauce ingredients and you’ll have a thicker Asian Noodle dish. Or check out this Sheet Pan Chow Mein, which has similar flavors with a bit more crunch.
Serving suggestions
Serve this ramen with these Mango Spring Rolls as a fun appetizer and maybe make a side of Asian Carrots. You’ll have such a colorful and nourishing meal!
More Recipes You’ll Love
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Upgraded Ramen
Equipment
- Always pan or other deep skillet
- Whisk
- measuring cups / spoons
- Tongs
- Meat masher
Ingredients
- 1/2 tbsp oil
- 1 lbs ground chi8cken
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 bag frozen broccoli, 12 oz
- 1 cup edamame
- 2 packages instant ramen noodles
- 1 cup chicken broth
- 1/4 cup green onion, diced
- 1/4 cup cilantro (or other herb), diced
Sauce
- 1/4 cup soy sauce
- 1/2 cup chicken broth
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 packet chicken ramen seasoning
- 1/2 tsp fish sauce
- 1 tsp cornstarch, or tapioca flour
Instructions
- Heat a skillet to medium heat and add oil. Once warm, place the ground chicken in the skillet and break apart. Allow to cook for 2-3 minutes, then add frozen broccoli, sliced onions, and sliced bell pepper into the skillet.
- Whisk together all of the ingredients to the sauce other than the cornstarch. In a small bowl, add 1 tablespoon of water to cornstarch and whisk together so it’s a slurry. Then pour it into the sauce.
- After the vegetables are wilted and ground chicken is almost fully cooked, push the chicken/vegetables to one side and place two packets of uncooked ramen into the skillet.
- Pour the broth and ¼ of the sauce into the pan, cover the skillet with a lid, and allow the noodles to cook for 3-5 minutes.
- Once noodles are al dente, add in edamame and the rest of the sauce. Stir so the sauce evenly coats noodles.
- Garnish with fresh green onion, diced herbs, and chili flakes (optional). Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Upgraded Ramen calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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WOW i didnt know how badly i needed this. Perfect for a cozy weeknight in