Chicken Ramen Noodles

These delicious chicken ramen noodles are low-calorie and full of nutritious ingredients which make them the perfect choice for a snack or simple meal.

Chicken Ramen Noodles
Chicken Ramen Noodles

Chicken Ramen Noodles


3 cups chicken or vegetable stock

1 tbsp dried parsley

1 tbsp dried chives

1 tbsp ground fresh ginger

1 clove garlic, minced (1 tsp)

2 tbsp soy sauce

1 cup cubed chicken breast

1 carrot, thinly sliced (1 cup)

2 celery stalks, thinly sliced (1 cup)

2 oz dry ramen noodles


In a large pan, stock, parsley, chives, ginger, garlic and soy sauce. Bring to a simmer over medium heat.

Add chicken, carrots and celery. Simmer for about 10 minutes or until vegetables are tender and chicken is no longer pink.

Add ramen noodles and cook for 5 minutes or until noodles are tender.


2 servings, 225 calories per serving

Hack: Find plain, dry ramen noodles in the Asian section of the supermarket

Hack: Check the produce department of your local grocery store for single carrots or stalks of celery to avoid having to buy an entire package. Frozen carrots and celery would also work in this recipe.

Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Cooked leftover chicken can be used in this recipe. Add it in at the end of cooking the ramen noodles so it will have just enough time to get warm.

Hack: Dehydrated vegetables can be used in this recipe!



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10 Replies to “Chicken Ramen Noodles”

  1. As I was reading the recipe, I was getting hungrier and hungrier. I will save this recipe so I can prepare it when I have all the ingredients. It sounds delicious and tasty. I also looked at other recipes on your website. I will be saving it for future references.

    Thank you, and keep up the good work!

    1. Thank you for taking the time to look around!  I hope you’ll check back in and let me know which ones you tried and what you thought about the finished product.  

      In regard to the ramen, this is a very versatile recipe.  I tend to throw in whatever vegetable or protein I have on hand.  Leftovers work great and make it come together in a flash!

  2. Thank you, For yet another great receipt. I am looking forward to trying this one. I saw a youtube channel, I will check that out as I like to actually see the physical process of the cook. The recipe and images show the authentic Oriental taste. Yum.

    This is for lunch tomorrow.

    Thank you, ones more.


    1. Thank you for your comments and I hope you enjoy the finished product.  

      I also watch a fair amount of cooking videos on YouTube.  It’s good to see the process played out and, while I haven’t done so yet, I plan to make some videos in the future.  I have posted some Asian cooking videos done by my friend Yuhong Sun.  If you pop over to my page and subscribe, you can be notified whenever I put another video up!

  3. I would also like to share some ways I use my leftover chicken. I frequently make a batch of chicken enchiladas. I occasionally stir it into a quick Thai curry. My grandma loved to make a creamy, cheesy dip. And I recently read I could stuff it into a baked potato (I haven’t tried this one yet).

    1. All of these ways to use leftover chicken sound delicious!  Perhaps I’ll attempt some chicken enchiladas soon.  Thank you for sharing!

  4. Funny but your recipes always make me hungry Cynthia. I love this recipe and it is timely that you have shown me how to cook this as my husband has had to change his diet due to new medication and I needed a nice recipe with ginger in it. This sounds really nice and filling too. I’m going to try it tonight with some leftover chicken. Fortunately, I have taken your advice before and grated my ginger and frozen it in portions. Can’t wait for dinner.

    1. I hope you enjoy this noodle dish!  I love ginger and I put it in just about everything.  As for freezing it, it freezes quite nicely if you leave the root whole.  It’s grates very easily in its frozen form as well.

  5. I really love this article. I especially love the hacks you shared at the bottom of the page. I would not have thought about getting only enough vegetables I need for my recipe. The frozen ginger hack is also very good to know. I will certainly use this one on a lot of dishes.

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