Name: Teriyaki Chicken Ramen Noodles with Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb), sliced thinly; 3 packs instant ramen noodles (discard seasoning packets); 1 red bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, julienned; 3 tbsp soy sauce (low-sodium preferred); 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tbsp cornstarch mixed with 2 tbsp water; 2 tbsp vegetable oil; 2 green onions, sliced (for garnish); 1 tbsp sesame seeds (for garnish)

This Teriyaki Chicken Ramen Noodles with Vegetables is a vibrant, flavorful dinner that combines tender chicken, crisp vegetables, and slurpable ramen noodles coated in a sweet-savory teriyaki sauce. Ready in under 40 minutes, it’s perfect for busy weeknights, delivering restaurant-quality taste with easy-to-find ingredients.

Why You’ll Love This Recipe

This Teriyaki Chicken Ramen Noodle dish is a weeknight game-changer, blending the umami-packed flavors of homemade teriyaki sauce with the comforting texture of ramen noodles. The juicy, marinated chicken pairs perfectly with colorful, crunchy vegetables like bell peppers, carrots, and broccoli, creating a balanced meal that’s as nutritious as it is delicious. It’s quick to prepare, budget-friendly, and endlessly customizable—swap proteins or veggies to suit your taste. Whether you’re a ramen enthusiast or just craving a satisfying dinner, this recipe delivers bold flavors with minimal effort, making it a family favorite you’ll return to again and again.

Recipe Tips and Tricks

Marinate for Maximum Flavor: Let the chicken sit in the teriyaki marinade for at least 15 minutes (or up to 2 hours in the fridge) to enhance flavor.
Cook Noodles Al Dente: Boil ramen just until tender to avoid mushy noodles when stir-fried.
High Heat for Stir-Fry: Use a hot wok or skillet to get a nice sear on the chicken and keep vegetables crisp.
Prep Ahead: Chop vegetables and make the teriyaki sauce in advance to save time.
Double the Sauce: Make extra teriyaki sauce for drizzling over the finished dish or for dipping.
Use a Wok: A wok distributes heat evenly, ensuring perfectly cooked ingredients.
Don’t Overcrowd the Pan: Cook chicken in batches if needed to avoid steaming instead of searing.
Taste and Adjust: Adjust soy sauce or honey in the teriyaki sauce to balance salty-sweet flavors.

Yield: Serves 4

Teriyaki Chicken Ramen Noodles with Vegetables

Teriyaki Chicken Ramen Noodles with Vegetables is a quick, flavorful dinner with tender chicken, crisp veggies, and savory teriyaki sauce.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

2 boneless, skinless chicken breasts (about 1 lb), sliced thinly
3 packs instant ramen noodles (discard seasoning packets)
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned
3 tbsp soy sauce (low-sodium preferred)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch mixed with 2 tbsp water
2 tbsp vegetable oil
2 green onions, sliced (for garnish)
1 tbsp sesame seeds (for garnish)

Instructions

Marinate the Chicken: In a bowl, combine 2 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, and 1 tsp sesame oil. Add sliced chicken, toss to coat, and let marinate for 15 minutes.
Cook the Noodles: Boil ramen noodles in a pot of water for 2-3 minutes until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Prepare Teriyaki Sauce: In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, minced garlic, grated ginger, and cornstarch slurry. Set aside.
Heat the Pan: Add 1 tbsp vegetable oil to a large skillet or wok over medium-high heat until shimmering.
Cook the Chicken: Remove chicken from marinade and stir-fry for 5-6 minutes until cooked through and golden. Remove and set aside.
Stir-Fry Vegetables: In the same skillet, add 1 tbsp vegetable oil. Add bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
Combine Ingredients: Return chicken to the skillet. Add cooked ramen noodles and pour in the teriyaki sauce.
Toss and Coat: Stir-fry everything together for 2-3 minutes, tossing to coat noodles and veggies evenly in the sauce.
Garnish: Sprinkle with green onions and sesame seeds for a fresh, crunchy finish.
Serve Immediately: Divide into bowls and enjoy hot for the best flavor and texture!

Notes

Adjust sauce sweetness or saltiness to taste by tweaking honey or soy sauce.
For extra flavor, toast sesame seeds lightly before garnishing.
Use fresh ramen noodles for a chewier texture if available.
Ensure vegetables remain vibrant and crisp by avoiding overcooking.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 565Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 51mgSodium 1955mgCarbohydrates 58gFiber 5gSugar 12gProtein 29g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Breast: Boneless, skinless chicken breast is lean and tender, but thighs work for a juicier option.
Ramen Noodles: Use instant ramen (discard seasoning packets) or fresh ramen for authentic texture.
Soy Sauce: Low-sodium soy sauce prevents the dish from becoming too salty; tamari is a gluten-free alternative.
Honey: Adds sweetness to the teriyaki sauce; maple syrup or brown sugar can substitute.
Rice Vinegar: Provides tangy balance; apple cider vinegar works in a pinch.
Sesame Oil: Enhances nutty flavor; a little goes a long way, so don’t overdo it.
Garlic and Ginger: Fresh is best for bold flavor, but powdered versions can work if needed.
Vegetables: Bell peppers, carrots, and broccoli add color and crunch; feel free to add snap peas, zucchini, or mushrooms.
Cornstarch: Thickens the teriyaki sauce for a glossy finish; arrowroot powder is a good substitute.
Green Onions and Sesame Seeds: Optional garnishes for freshness and crunch.

Variations and Substitutions

This recipe is highly adaptable to suit dietary needs or preferences. For a vegetarian version, swap chicken for tofu or tempeh, ensuring you press the tofu to remove excess water for better texture. Shrimp or beef strips can replace chicken for a seafood or red meat twist. If gluten-free, use gluten-free ramen noodles (like rice or buckwheat noodles) and tamari instead of soy sauce. For a spicier kick, add sriracha, chili flakes, or sliced fresh chilies to the teriyaki sauce. Low-carb eaters can substitute ramen with zucchini noodles or shirataki noodles. Swap vegetables based on availability—try bok choy, snow peas, or spinach for variety. For a vegan option, use agave instead of honey and skip the chicken for extra veggies or plant-based protein.

Storage Options

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating Tip: Stir-fry on medium heat to maintain texture; avoid overcooking noodles.
Meal Prep: Store components (chicken, noodles, veggies, sauce) separately for fresher assembly.