Easy Ramen Noodle Recipe
You can make this Easy Ramen Noodle Recipe in less than 30 minutes. This is not the cheap ramen package that you ate in college, but it does use the noodles. Throw that salty preservative package away and make a delicious and homemade meal everyone will love.
I love Ramen. But I love what I call “Grown-Up” ramen. Meaning fresh vegetables, a lot of flavor and not made in the microwave or in 3 minutes. Living in Portland, OR there are a ton of restaurants with gourmet ramen. You can spend up to $15 for a bowl of ramen!!! Why, because it’s flavorful, fresh and delicious. So, why not make it at home??
I started to see recipes for ramen at home and took notes. How were people making this happen? Where did they get the noodles? What ingredients did I need? After doing this research and checking out some recipes, I tried a few versions with ingredients I love (and my family) and put together a quick, delicious and easy ramen noodle recipe.
If you follow me on social media, you probably saw my post about my toddler asking for broccoli. Yes, he actually asked for broccoli ?. How did I accomplish this amazing feat? Well, I made this ramen recipe and he was hooked. I mean, who doesn’t love long curly noodles, soy sauce and broccoli?!?
Easy Ramen Noodle Recipe
- 2 packages ramen noodles (any flavor)
- 1 tbsp sesame oil or vegetable oil
- 1 lb chicken breast, cut into small pieces
- 2 handfuls brocolli, cut into florets
- ½ bell pepper, diced
- ¼ cup soy sauce (I use low sodium)
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or shredded *see tip below
- 3-4 cups chicken stock (you can also use vegetable)
- 2-3 stalks green onion, chopped
- 1-2 tbsp sesame seeds
- 3-4 large eggs, hard-boiled (optional)
- Remove the noodles from the ramen packages and soak in a bowl of hot water while you are preparing everything else. Discard the spice packet that comes with the noodles, you won't be needing it.
- Add the soy sauce, cornstarch, rice vinegar, brown sugar, garlic, ginger and chicken stock in a bowl and whisk to combine. Set the sauce aside.
- In a large saucepan or wok over med-high heat, add the oil and chicken to cook through. Once the chicken is fully cooked, remove from the pan in a small bowl and set aside.
- In the same pan, add the broccoli and bell pepper (or any vegetable you choose) and cook for 2-3 minutes. Add prepared sauce and cooked chicken to the pan with vegetables and stir together.
- Drain the noodles and add them to the pan. Stir everything to combine and allow to heat up and cook for another 4-5 minutes.
- Remove the pan from the heat and serve in bowls. Sprinkle the top with sesame seeds and green onion. IF you are adding the hard-boiled egg, cut it in half and place it on top. Enjoy!
- I always have a ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. Its so easy, there is less mess and I don’t even peel it (optional). It still maintains it’s amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand.
- I don’t add any chili sauce or peppers to this recipe, but of course, you can. Since I don’t like spice, I make it mild and allow others to add chili sauce if desired.
- You can add any vegetables you want to this dish, try cauliflower, carrots, or eggplant!
- You can also use any meat you would like or make vegetarian.