Chicken Ramen Noodle Bake
This super simple one-pan chicken ramen noodle bake is an easy, delicious weeknight dinner that is perfect for nights you need to clean out the fridge. Everything is prepped in the baking dish you cook it in and after you dump the ingredients into the pan, it's a matter of baking and stirring. Veggie and protein packed, dinner has never been this easy either!
Servings: 6
Ingredients
Sauce
- 3 ¼ cups chicken bone broth or regular broth if not looking to add extra protein
- ¼ cup low sodium soy sauce
- 3 Tbsp honey
- 2-3 tsp sriracha
- 1 tsp sesame oil
- 2 Tbsp rice vinegar
- 4-5 garlic cloves minced
- 2 tsp minced ginger
- 1 ½ Tbsp cornstarch
- Optional: ½ of one seasoning packet from the ramen
Chicken Ramen
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper chopped
- 2-3 green onion chopped
- 2 ½ cups pulled rotisserie chicken
- 4 packs ramen just the noodle bricks
- to serve: a drizzle of sesame oil or chili crisp green onions, sesame seeds, etc.
Instructions
- Preheat oven to 375°F
- Add the sauce ingredients to a 9x13 inch pan and whisk to combine. You can add the half packet of seasoning if desired.
- Add the chicken and vegetables to the sauce and stir to combine. Press the 4 noodle blocks into the top of the chicken and vegetable mixture. They will not be fully covered, and that is ok
- Cover with foil and bake for 20 minutes. Flip the noodles and cover again and bake another 10-15 minutes, or until the noodles easily come apart. Stir the noodles into mixture and bake uncovered for another 10 minutes or until most of the liquid has been absorbed and the sauce has slightly thickened.
- Allow to sit for about 10 minutes (the sauce will thicken a bit more as it cools) before serving with your favorite toppings and garnishes.
Video
Notes
Prep this dish in advance: You can whisk the sauce together and add all of the chicken and vegetables and then chill until ready to bake. Before baking, add the ramen noddles bricks, cover and cook!
Storage: Store leftovers in an airtight container for about 3-4 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway. You can add a splash of broth to help moisten up the mixture. You technically can freeze this dish, but the noodles can become a bit mushy after thawing. I prefer eating leftovers from the fridge throughout the week versus freezing this chicken ramen bake.
I use Maruchan brand ramen noodles. If you have a brand with thicker ramen noodles, you may need a few extra minutes, but it shouldn't be much more than that overall.
This is a great clean out the fridge dinner recipe. If you use about 3 1/2 - 4 cups of vegetables, the mixture of which type of veggies can certainly be varied to what you have on hand
Nutrition
Calories: 388kcal | Carbohydrates: 19g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 696mg | Potassium: 554mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4427IU | Vitamin C: 56mg | Calcium: 47mg | Iron: 1mg