Take your ramen to the next level with juicy chicken, fresh herbs, and a savory homemade sauce. This Upgraded Ramen is ready in under 30 minutes and transforms an ordinary packet of instant noodles into a satisfying, flavorful bowl of comfort.
Why you’ll love Upgraded Ramen
If you enjoy simple weeknight meals, this upgraded ramen is a game changer. It takes the familiar convenience of instant ramen and elevates it with homemade sauce, extra protein, and plenty of vegetables. What once might have been a late-night college staple becomes a balanced, tasty dinner that’s both comforting and fresh. The combination of savory sauce, tender ground chicken, and crisp-tender veggies makes this bowl satisfying and filling — and it’s all done in about 30 minutes.
I was inspired by a chicken ramen recipe I saw on Instagram and developed my own version with a few pantry-friendly swaps and a focus on one-pan convenience.
Recipe Ingredients
- Ground chicken: Adds lean protein and cooks quickly in the skillet.
- Instant ramen noodles: Two packages — we keep the noodles whole so they cook evenly in the pan.
- Vegetables: Bell pepper, frozen broccoli florets, edamame, and green onion are used here, but other veggies work well too.
- Sauce: The packet seasoning is supplemented with soy sauce, honey, sesame oil, rice vinegar, fish sauce, and a little cornstarch mixed into water to thicken and enrich the broth.
See the recipe card below for exact measurements and full ingredient details.
Substitutions and Variations
- Protein: Swap ground chicken for ground turkey, beef, or a vegetarian option like crumbled tofu or tempeh. Doubling the edamame is an easy vegetarian choice.
- Vegetables: Try shredded carrots, cabbage, baby bok choy, thinly sliced mushrooms, or bean sprouts for different textures and flavors.
- Sauce: A store-bought teriyaki or hoisin-based sauce can replace the homemade mix for convenience. Adjust sweetness and saltiness to taste.
- Toppings: Finish with chopped cilantro, basil, chives, sesame seeds, crushed peanuts, chili oil, or a soft-boiled egg for richness. A drizzle of soy sauce or a spoonful of peanut butter whisked into the sauce adds extra umami.
How to Make This Recipe
1. Heat a deep skillet over medium and add oil. Add the ground chicken and break it apart. Cook 2–3 minutes, then add frozen broccoli, sliced onion, and sliced bell pepper. Cook until the vegetables begin to soften and the chicken is nearly done.
2. Whisk together all sauce ingredients except the cornstarch. In a small bowl, combine 1 tablespoon water with the cornstarch to make a slurry, then stir the slurry into the sauce to thicken slightly.
3. When the vegetables are wilted and the chicken is almost cooked through, push the mixture to one side of the skillet and place two whole blocks of uncooked ramen into the pan.
4. Pour the chicken broth and about one-quarter of the sauce into the skillet. Cover with a lid and let the noodles cook for 3–5 minutes, until al dente and beginning to separate.
5. Once the noodles are al dente, add the edamame and the remaining sauce. Stir to coat the noodles and distribute the chicken and vegetables evenly. Garnish with diced green onion, fresh herbs, and chili flakes if desired. Serve immediately.
PRO TIPS
- Keep the ramen blocks whole and let them cook in the broth so you get long, slurpable noodles rather than tiny broken pieces.
Recipe FAQs
This dish stores and reheats well. Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave for 60–90 seconds. If the noodles have absorbed most of the liquid, add a few tablespoons of chicken broth before reheating to loosen the sauce.
Yes. Use vegetable broth instead of chicken broth and replace the chicken with extra edamame, crumbled tofu, or tempeh.
For a thicker sauce, reduce or omit the extra broth used for cooking the noodles and rely on the sauce (with the cornstarch slurry) to coat the noodles. This produces a saucier, less brothy dish.
Serving suggestions
Pair this ramen with light appetizers or simple sides like fresh spring roll bowls or a side of glazed Asian-style carrots for a colorful, balanced meal.
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Upgraded Ramen
Equipment
- Always pan or other deep skillet
- Whisk
- Measuring cups and spoons
- Tongs
- Meat masher or spatula
Ingredients
- 1/2 tbsp oil
- 1 lb ground chicken
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 bag frozen broccoli (about 12 oz)
- 1 cup edamame
- 2 packages instant ramen noodles
- 1 cup chicken broth
- 1/4 cup green onion, diced
- 1/4 cup cilantro or other fresh herbs, diced
Sauce
- 1/4 cup soy sauce
- 1/2 cup chicken broth
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 packet chicken ramen seasoning
- 1/2 tsp fish sauce (optional)
- 1 tsp cornstarch (or tapioca flour) mixed with 1 tbsp water
Instructions
- Heat a skillet to medium heat and add oil. Once warm, add the ground chicken and break it apart. Cook 2–3 minutes, then add frozen broccoli, sliced onions, and sliced bell pepper. Cook until vegetables soften and the chicken is almost cooked through.
- Whisk together all sauce ingredients except the cornstarch. In a small bowl, combine 1 tablespoon water with the cornstarch to make a slurry, then stir the slurry into the sauce.
- Push the chicken and vegetables to one side of the skillet and place two whole blocks of uncooked ramen into the pan.
- Pour the cup of chicken broth and about one-quarter of the sauce into the skillet. Cover and let the noodles cook 3–5 minutes until al dente.
- When the noodles are cooked, add the edamame and the remaining sauce. Stir to combine and coat the noodles evenly.
- Garnish with green onion, fresh herbs, and chili flakes if desired. Serve immediately.
Nutrition
Notes
Tip: Keep the ramen blocks whole and let them soften in the broth so your noodles remain long and slurpable.
Leftovers: Store in an airtight container for 3–4 days. Reheat and add a splash of broth if needed.
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