Ultimate Chicken Ramen – Must Try!

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is typically less expensive.

Discard the seasoning packet that comes with the ramen.

Bring 6 cups of water to a boil and add the ramen noodles; cook for about 2 minutes as per package instructions.

Drain the ramen noodles in a colander and shock them with cold water to stop the cooking process.

Toss the drained ramen noodles with a little olive oil to prevent sticking.

Prepare the vegetables: chop green and red bell peppers, and cut carrots into matchsticks.

Cut the broccoli into florets.

Cut boneless skinless chicken thighs into bite-sized pieces.

Season the chicken with kosher salt, black pepper, cornstarch, and soy sauce; mix well to coat.

Heat a wok over medium-high heat and add extra virgin olive oil (or sesame oil).

Add the matchstick carrots to the wok and stir-fry for a couple of minutes.

Add the chopped bell peppers and broccoli to the wok; stir-fry until tender-crisp.

Add minced garlic and ginger powder to the wok; stir-fry until fragrant.

Add the marinated chicken to the wok; cook until the chicken is fully cooked (to 170-172°F).

Add the cooked ramen noodles to the wok; toss everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens