Top Ramen With Chicken Recipes

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RAMEN CHICKEN STIR FRY

A frozen pasta-vegetable blend and ramen noodles make Lois McAtee's specialty a cinch to toss together. "This ramen noodle recipe is a filling meal is so easy to fix that teenagers can make it themselves," she writes from Oceanside, California.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Ramen Chicken Stir Fry image

Steps:

  • In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

Nutrition Facts :

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles
1 package (16 ounces) frozen stir-fry vegetable blend
1 sweet red pepper, julienned
2 tablespoons soy sauce

CHICKEN RAMEN BOWL

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Provided by Tonja Engen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19



Chicken Ramen Bowl image

Steps:

  • Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  • While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  • Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
  • Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g

1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1 cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4 eggs
1 jalapeno pepper, sliced, or to taste
2 green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8



Easy Ramen with Chicken and Teriyaki Sauce image

Steps:

  • Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
  • Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
  • Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

CHICKEN RAMEN NOODLE DUMP DINNER

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6



Chicken Ramen Noodle Dump Dinner image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
  • Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

Six 3-ounce packages chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar

TOP RAMEN WITH CHICKEN

This is how I make Top Ramen. For some reason, I like the texture of Top Ramen better than proper soba noodles.

Provided by Abi Fae

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13



Top Ramen With Chicken image

Steps:

  • Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
  • Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
  • Brown chicken until it is very dark. I like mine just before it burns.
  • Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
  • Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
  • This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
  • Add the konbu (a type of seaweed) to the soup, if desired.
  • Add the frozen veggies.
  • Heat to a boil. Remove konbu.
  • Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
  • Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

Nutrition Facts : Calories 787.2, Fat 30.1, SaturatedFat 8.9, Cholesterol 68.4, Sodium 4837.9, Carbohydrate 89.7, Fiber 3.2, Sugar 25.2, Protein 41.9

2 boneless skinless chicken breasts
2 tablespoons sesame oil
3 tablespoons shoyu
1 tablespoon rice vinegar
1 garlic clove, minced
2 teaspoons honey
2 (3 ounce) packages Top Ramen noodles
1/3 cup shoyu or 1/3 cup dark soy sauce
1/3 cup rice vinegar, unseasoned
2 teaspoons ground ginger
2 tablespoons honey
1 piece konbu, about 2 inches square
1 cup frozen broccoli or 1 cup mixed vegetables

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