Craving a delicious, easy chicken ramen recipe? This homemade ramen is packed with bold flavors, coated in a savory soy-garlic sauce, and comes together in just 20 minutes. Whether you keep it simple or make it creamy chicken ramen, this dish is perfect for a quick meal that’s better than takeout.
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Why This Recipe Is Fantastic
- Quick & Easy – Ready in just 20 minutes.
- Versatile – Use chicken, tofu, shrimp, or just the noodles.
- Homemade Flavor – More depth than instant ramen packets.
- Customizable – Want a richer broth? Turn this into creamy chicken ramen!
- Great for Meal Prep – Reheats well for lunches or leftovers.
Ingredients You’ll Need
Noodles
- Instant ramen noodles (Nongshim or similar)
- Udon or rice noodles (optional substitutes)
Protein Options
- Chicken (thighs or breast, sliced)
- Tofu (cubed and pan-fried)
- Shrimp or beef (optional)
Sauce Ingredients
- Soy sauce (or tamari for gluten-free)
- Brown sugar or honey (for sweetness)
- Garlic & Ginger (fresh for best flavor)
- Sesame oil (adds depth)
- Rice vinegar (balances sweetness)
- Cornstarch (for thickening)
Optional Add-ins
- Bell peppers
- Broccoli
- Carrots
- Scallions & sesame seeds for garnish
Want to Make It Creamy?
- Heavy cream (2-3 tbsp for a rich broth)
- Coconut milk (for a lighter, dairy-free option)
- Cream cheese (1 tbsp stirred in for a velvety texture)
Substitutions & Ingredient Swaps
- Gluten-Free Swap: Use rice noodles or gluten-free ramen instead of wheat-based ramen.
- Soy Sauce Alternative: Try low-sodium soy sauce, tamari (gluten-free), or coconut aminos.
- Meat-Free Option: Use tofu or extra vegetables instead of chicken.
- No Sesame Oil? Use olive oil or avocado oil for a milder flavor.
- Thickening Alternative: If you don’t have cornstarch, use arrowroot powder or omit for a thinner sauce.
How to Make Chicken Ramen
Step 1: Cook the Noodles
- Boil ramen noodles according to package instructions.
- Drain and rinse under cold water to prevent sticking.
Step 2: Cook the Protein
- Heat oil in a pan.
- If using chicken, cook until golden brown and fully cooked.
- If using tofu, pan-fry until crispy.
Step 3: Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and cornstarch.
- Simmer in a pan until thickened.
Step 4: Toss Everything Together
- Add noodles and protein to the pan with the sauce.
- Stir-fry for 2-3 minutes until everything is coated.
- For creamy chicken ramen: Stir in heavy cream or coconut milk at the end.
- Garnish with sesame seeds and scallions.
Customization & Variations
- Vegetarian/Vegan – Use tofu or mushrooms instead of meat.
- Gluten-Free – Swap soy sauce for tamari or coconut aminos.
- Spicy Chicken Ramen – Add sriracha or red pepper flakes.
- Creamy Chicken Ramen – Stir in heavy cream or coconut milk for a luscious texture.
Expert Tips for Perfect Chicken Ramen
- Use fresh garlic and ginger for maximum flavor.
- Stir-fry over high heat to keep noodles from getting soggy.
- Adjust the sauce – If using store-bought teriyaki sauce, reduce soy sauce in the recipe to avoid over-salting.
- For extra creaminess, stir in a spoonful of cream cheese or coconut milk at the end.
Serving Suggestions
Looking for the perfect sides to serve with your chicken ramen? Here are some great options:
- Instant Pot Chicken Lettuce Wraps – A light, flavorful side that pairs well with the savory ramen broth.
- Air Fryer Frozen Egg Rolls – Crispy and golden brown, these are an easy and delicious appetizer.
- Air Fryer Potstickers – Perfectly crisp potstickers that complement the flavors of the ramen.
Storage & Reheating
How to Store
- Store in an airtight container in the fridge for up to 4 days.
How to Reheat
- Stovetop: Stir-fry over medium heat with a splash of water.
- Microwave: Heat in 30-second intervals, stirring in between.
FAQ
To make homemade chicken ramen, cook your choice of noodles, prepare a broth with soy sauce, garlic, ginger, and sesame oil, and add cooked chicken. Finish with toppings like scallions and sesame seeds.
The key ingredients for chicken ramen include ramen noodles, chicken, soy sauce, garlic, ginger, sesame oil, and broth. You can also customize with vegetables and optional seasonings like miso or sriracha.
Yes! Store-bought broth works great for chicken ramen. Use chicken or vegetable broth as a base, then enhance the flavor with soy sauce, garlic, and ginger.
Boost flavor with miso paste, chili oil, sriracha, sesame seeds, or fresh lime juice. Adding a soft-boiled egg or crispy garlic can also enhance depth.
Instant ramen noodles work best, but you can also use udon or lo mein.
Yes! Use tamari or coconut aminos for a soy-free version.
More Common Questions
Yes, this recipe is great for meal prep! Just store in portioned containers and reheat as needed.
Stir in heavy cream, coconut milk, or cream cheese for a rich and creamy broth.
If you’re looking for a quick, easy, and flavorful homemade ramen, this recipe is a must-try. Whether you go classic or creamy, it’s packed with bold flavors and ready in just 20 minutes. Give it a try and share your results on social media using #StuffMattyCooks. I’d love to see how it turned out!
Kitchen Essentials and Items Used
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Nongshim Shin Noodle Ramyun, Gourmet Spicy Picante, 4.2-Ounce
Samyang Jjajang Hot Chicken Ramen
365 Everyday Value, Toasted Sesame Seed Oil, 8.4 fl oz
365 Everyday Value, Organic Rice Vinegar, Seasoned, 12.7 oz
San-J – Organic Gluten Free Tamari Soy Sauce with 25% Less Sodium
Easy Chicken Ramen Recipe
Ingredients
- 1 Pack Nongshim Instant Ramen Noodles 4.2 oz
- 1 Cup Water or Broth
- 3 Tbsp. Soy Sauce Reduced Sodium
- 1 Tbsp. Fish Sauce Optional
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Cornstarch
- 2 Scallions Chopped White part separated and chopped
- 2 Cloves Garlic Chopped
- 1 Cup Cooked Chicken
- 2 Tbsp Raw or Brown Sugar or to taste
- 1 Tbsp. Sesame Oil
- 2 Water for Cornstarch Slurry
- 1/2 tsp Black Sesame Seeds
Instructions
- In a large skillet or wok add Sesame Oil. Swirl to coat bottom. Saute garlic 2 minutes until fragrant. Add water to the pan. Bring to a boil. Add Soy Sauce, Fish Sauce, Rice Vinegar and White Part of Chopped Scallions to pan and stir. Add noodles to liquid. After a minute or so break up noodles with a spoon. Once noodles are broken up add cooked chicken and cook noodles 4 minutes. Mix cornstarch with water and then pour into pan. Let come to boil and cook one minute until sauce thickens. Add to bowl and top with the green part of chopped scallions and sesame seeds.
Matt Freund
This is so good.
Srees
Good recipe. It doesn’t say how much water for the slurry (it says 2 water…I assumed 2 tbs) and it doesn’t say when to add the brown sugar (I just mixed it with the soy sauce as that’s how my favorite teriyaki recipe says to do it). It turned out fine and was very yummy.
Matt
Glad you enjoyed it. I will take a look and make sure it is more clear. Happy New Year.
Matty.