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Overhead close-up of saucy ramen noodles with tender chicken pieces, sesame seeds, and chopped green onions in a white bowl.
Elise Rae Griffith

Easy Saucy Ramen Noodles with Chicken

Quick and easy saucy ramen noodles made with simple pantry ingredients and real protein. Glossy soy garlic sauce, tender chicken, and ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner, Late Night, Quick Meals
Cuisine: Asian Fusion, Japanese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packs Instant ramen noodles Discard or use half seasoning packet
  • 6 oz Chicken breast Sliced thin (or shrimp/tofu)
  • 2 tbsp Soy sauce Adjust to taste
  • 1 tbsp Sesame oil For rich flavor
  • 1 tbsp Brown sugar or honey Balance the saltiness
  • 2 cloves Garlic Minced
  • tsp Chili paste or sriracha Optional, for heat
  • 2 Eggs Optional, for extra protein
  • tbsp Green onions Chopped, for garnish

Equipment

  • 1 Medium pot For boiling the ramen noodles
  • 1 Large skillet / pan For cooking protein and sauce
  • 1 Wooden spoon or tongs For tossing noodles in the sauce
  • 1 Knife For slicing chicken and veggies
  • 1 Cutting Board For prepping ingredients
  • 1 Small bowl For mixing sauce (optional)
  • 1 Ladle or mug To reserve noodle cooking water

Method
 

  1. Bring a pot of water to a boil. Add the ramen noodles and cook until just tender, slightly firm in the center.
  2. Before draining, reserve about 1/4 cup of the starchy noodle cooking water. Drain the noodles and set aside.
  3. While the noodles cook, heat a large skillet over medium heat. Add a little oil and cook the sliced chicken until golden and fully cooked. Remove from the pan and set aside.
  4. Lower the heat. Add minced garlic to the same pan and cook for about 30 seconds until fragrant, stirring constantly so it doesn’t burn.
  5. Stir in soy sauce, sesame oil, brown sugar (or honey), and chili paste. Mix well. Add a splash of the reserved noodle water and stir until the sauce becomes slightly glossy.
  6. Add the drained noodles to the pan. Toss well to coat evenly in the sauce. If the noodles look dry, add another small splash of noodle water.
  7. Return the cooked chicken to the pan and toss until heated through and fully coated.
  8. Add eggs by either soft boiling them separately or cracking them directly into the noodles and stirring until cooked.
  9. Transfer to a bowl. Top with chopped green onions and serve immediately.

Notes

• Do not overcook the noodles. They should stay slightly firm since they continue cooking in the sauce.
• Always reserve some noodle cooking water. The starch helps the sauce turn glossy and coat the noodles properly.
• If the sauce tastes too salty, add a small splash of hot water and toss again.
• For extra richness, stir in a spoon of peanut butter or add a soft-boiled egg on top.
• To make it vegetarian, swap chicken for crispy tofu and use the same sauce.
• Leftovers reheat best with a splash of water in a pan over medium heat.
• You can double the protein if you want a higher protein meal without changing the sauce ratio much.