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 that everyone will love.
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I love Ramen. I grew up eating those rectangular packages of noodles and flavoring. Now that I’m older and wiser, I now love what I call “Grown-Up” ramen. Meaning fresh vegetables, more flavor, and not made in the microwave in 3 minutes. You can spend up to $15 on a bowl of ramen! Why, because it’s flavorful, fresh, and delicious. So, why not make this Easy Ramen Noodle Recipe at home??
What is Ramen?
According to Wikipedia, ramen is a Japanese adaptation of Chinese wheat noodles. Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients and some modern ramen broths can also be vegetable-based. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods, and was named the greatest Japanese invention of the 20th century.
Ingredients to Make Homemade Ramen Noodle Soup
- 2 packages ramen noodles (any flavor)
- 1 tbsp sesame oil or vegetable oil
- 1 lb chicken breast
- 2 handfuls broccoli
- ½ bell pepper
- ¼ cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cloves garlic
- 1 tbsp fresh ginger
- 3-4 cups chicken stock
- 2-3 stalks green onion
- 1-2 tbsp toasted sesame seeds
- 3-4 large eggs, hard-boiled (optional)
How to Make this Easy Ramen Noodles Recipe
- Remove the noodles from the package and soak in a bowl of hot water while you are preparing everything else.
- Add the soy sauce, cornstarch, rice vinegar, brown sugar, garlic, ginger, chili paste, and chicken stock to a bowl and whisk to combine. Set the sauce aside.
- In a large saucepan or pot over med-high heat, add the oil and chicken and stir together. Once the chicken is fully cooked, remove it 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!
Instant Ramen Noodles vs. Ramen Noodles
Instant Ramen noodles are inexpensive (ok, let’s be honest, they are cheap!), convenient, and easy to cook. However, they do not add a lot of health benefits so they aren’t something you should eat every day. There are other alternatives to Instant Ramen Noodles you can find at some grocery stores and online. The addition of fresh vegetables and your own ingredients versus a packet of preservatives and other interesting things is what makes this dish much better for you. Here are a few ideas from Amazon, although I have not tried them yet.
This Ramen Recipe Is Kid-Friendly!
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?!?
Other Ingredient Ideas
I always like to say, the great thing about homemade is you can add whatever you like (and not add what you don’t like). This Easy Ramen Noodle Recipe makes it easy to do just that.
You can add any vegetables you want to this dish, try cauliflower, green pepper, or eggplant to name a few. You can also use any meat you would like instead of chicken or make vegetarian with tofu or no meat at all. Lastly, I add a tiny bit of chili paste for flavor and kick. You can always add more if you love spice and take it out completely if you don’t.
More Easy Dinner Recipes to Try
- Thai Red Curry Noodle Soup
- Easy Drunken Noodle Recipe
- Easy French Onion Soup
- Instant Pot Mac and Cheese
- Instant Pot Korean Burritos
Easy Ramen Noodle Recipe
- Deep saucepan or pot
- large bowl
- 2 small-med bowls
- 2 packages ramen noodles (any flavor)
- ¼ cup soy sauce (I use low sodium)
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated (see tip below)
- 1 tablespoon ground chili paste (I use Sambal Oelek)
- 3-4 cups chicken stock (you can also use vegetable or beef)
- 1 tablespoon sesame oil or vegetable oil
- 1 pound chicken breast, cut into small pieces
- 2 handfuls broccoli, cut into florets
- ¾ cup carrots, cut lengthwise or diced
- 2-3 stalks green onion, chopped
- 1-2 tablespoon toasted sesame seeds
- 3-4 large eggs, hard-boiled or soft boiled (optional and prepared ahead of time)
- Remove the noodles from the package and soak in a bowl of hot water to soften 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, chili sauce, and chicken stock in a bowl and whisk to combine. Set the sauce aside.
- In a large saucepan or pot over med-high heat, add the oil and chicken to cook through. Once the chicken is fully cooked, remove it from the pan into a small bowl and set aside.
- In the same pan, add the broccoli and carrots (or any vegetable you choose) and cook for 2-3 minutes to soften. Add the sauce and the 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 back 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 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. It’s so easy, there is less mess and I don’t even peel it. It still maintains its amazing aroma and taste but you don’t end up throwing away any unused ginger and you always have it on hand.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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