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One-Pan Chicken and Veggie Ramen Bowls

One-Pan Chicken and Veggie Ramen Bowls

I’m posting this because I shared some step-by-step photos of these chicken and veggie ramen bowls on my Instagram stories last week, and my messages got flooded with requests for the recipe!

This is from the October/November 2017 issue of Cook’s Country, and I’ve made it lots of times over the last year.

I especially like that you can customize it pretty easily to use up whatever veggies you have on hand, just like you can in this Sausage and Orzo dish.

I’ve used broccoli, asparagus, and red, orange, or yellow peppers and I’m sure there are more veggies that would work!

This recipe originally called for pork, but we all like chicken better than pork. So chicken it is.

To make this, you marinate some thinly sliced chicken or pork.

And you make a broth/hoisin sauce/soy sauce mixture to use at the end of the recipe.

You’ll need some packages of ramen, but you’ll just be using the noodles, not the sauce packets.

So, you saute the mushrooms, add the ginger and garlic,

add the broth mixture, and the noodles.  You cook them for a few minutes, stir the noodles, then add the veggies on top to steam.

Then you dump the whole noodle mixture into a big bowl, wipe out the skillet, and use it to cook the chicken pieces.

(Yay for one and only one dirty skillet!)

Combine the chicken and the noodle mixture, dish it up into bowls, and top the bowls with sliced green onions.

(and Sriracha if you like.)

(I like.)

One-Pan Chicken and Veggie Ramen Bowls

One-Pan Chicken and Veggie Ramen Bowls

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These noodle bowls require only one skillet, and they're a great way to use up veggies. Feel free to substitute peppers and/or asparagus for the broccoli.


  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 12 ounces chicken breasts, sliced thin
  • 2 1/4 cups chicken broth
  • 2 tablespoons vegetable oil
  • 4 ounces white mushrooms, trimmed and sliced thin
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 3 (3 ounce) packages ramen noodles, seasoning packets discarded
  • 12 ounces broccoli florets, cut into one-inch pieces
  • 3 scallions, sliced thin on bias


  1. In a medium bowl, mix 1 tablespoon hoisin, 1 tablespoon soy sauce, and cornstarch. Add chicken and stir to coat; set aside.
  2. In a separate bowl, whisk chicken broth, 3 tablespoons hoisin, and 2 tablespoons soy sauce.
  3. Heat 1 tablespoon oil in large skillet over medium high heat until oil is shimmering. Add mushrooms and cook until browned. Stir in ginger and garlic and cook for 30 seconds.
  4. Add broth mixture; bring to boil. Add ramen noodles; cover and cook 3 minutes. Noodles will have softened slightly.
  5. Use a pair of tongs to separate noodles; spread evenly in pan. Sprinkle broccoli atop noodles; cover and cook until broccoli is tender, about 3 minutes.
  6. Pour noodle mixture into large serving bowl. Wipe out skillet, return to heat, and add remaining tablespoon oil. When oil is hot, add chicken and cook until browned on bottom (no stirring!), about one minute. Then stir and continue to cook until chicken is no longer pink.
  7. Divide noodle mixture between individual bowls; top with chicken and scallions. Serve with Sriracha if desired.


One of my kids is allergic to sesame, so I just have to be careful which hoisin sauce I buy. I linked to a sesame-free option below, but there are others out there too.

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P.S. It’s Pi day (3.14), but if you hate making pie as much as I do, here’s a cookie pie alternative!

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Monday 18th of March 2019

Made this tonight for dinner and it was delicious! The chicken was so tender and the entire dish had great flavor. I love that you could change this up with different veggies and proteins-so many possibilities! Thanks for sharing the recipe.


Tuesday 19th of March 2019

Yay! I'm so glad it was good!


Monday 18th of March 2019

Oh my goodness, those were really good ramen bowls! My family said that should be a regular dinner. We used some beef we had in the frig, cut into small pieces. I subbed in half coco aminos for half the soy sauce. I love ramen but hate the salt taste from the packets. This was perfect - thanks for sharing!


Tuesday 19th of March 2019

Ooh, that's so great that your family wants this regularly...I always am so happy when I find a recipe like that for my family!


Thursday 14th of March 2019

Ooooh I'm definitely going to try this! I'm pescatarian so I'll add either shrimp or just keep it veggie. Also, I found a recipe for homemade hoisin sauce because that is the one ingredient that I do not have in the house. It was on and looks easy. Thanks for posting! YUM!


Thursday 14th of March 2019

Happy Pi Day!

We are fortunate enough to have won "Pie for a year" at our local Pie Eatery, so I think we'll use this month's pie today. (Pie for a year is rather deceiving... its only one pie a month.)

Also, this recipe looks delicious!

You could easily make it gluten free too! (For those celiac or gluten sensitive peeps out there) Simply substitute rice vermicelli in place of the ramen and make sure to use gluten-free soy sauce (Braggs is great) and hoisin sauce.


Thursday 14th of March 2019

Totally agree with you on the gf option. I've gotten gf ramen noodles at costco. They don't come with seasoning packets. Looks like a good option for a quick meal using them.

Jennifer Y.

Thursday 14th of March 2019

Thanks for the recipe. I really love recipes that call for cooking meat separately. I am a vegetarian, but my husband and son eat meat. And since I cannot reasonably cook two different dinners each night, my solution is to find layered type of meals (or vegetarian options that please all of us).

Also, I do love sriracha!

Jennifer Y.

Monday 18th of March 2019

I made ramen bowls last night using your recipe / cooking method. We all enjoyed the meal! Thanks!

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