A fast, budget-friendly meal with tender chicken, crisp veggies, and saucy ramen noodles—all made in one pan for easy cleanup.
🛒 Ingredients (Serves 3–4)
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups cooked or raw chicken (sliced thin)
- 1 tbsp olive oil (or sesame oil for flavor)
- 2 cups mixed veggies (broccoli, carrots, bell peppers, cabbage)
- 2 garlic cloves, minced
- 1 tsp fresh ginger (optional but recommended)
- 2 green onions, sliced
Sauce:
- 3 tbsp soy sauce (or low-sodium)
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey or brown sugar
- 1 tsp sriracha (optional)
- ½ cup water or chicken broth
👩🍳 Instructions
- Cook the chicken
Heat oil in a large pan or wok. Cook chicken until golden and fully cooked. Remove and set aside. - Sauté veggies
In the same pan, add garlic, ginger, and veggies. Stir-fry for 3–4 minutes until slightly tender but still crisp. - Add noodles
Break ramen slightly and add directly to the pan with water/broth. Cover and cook 2–3 minutes until softened. - Add sauce & chicken
Return chicken to the pan. Add soy sauce, oyster sauce, honey, and sriracha. - Toss everything
Stir well until noodles absorb the sauce and everything is coated. - Finish & serve
Garnish with green onions and serve hot.
🌿 Anti-Inflammatory Touch
- Use fresh ginger + garlic
- Swap ramen for whole wheat or rice noodles
- Add turmeric + black pepper
- Use olive oil instead of processed oils
💡 Tips
- Don’t overcook noodles—they soften quickly
- Add a splash of lime juice for brightness
- Use leftover rotisserie chicken for speed
🥗 Nutrition (Approx. per serving)
- Calories: ~350–450
- Protein: ~25–30g
- Balanced carbs & protein
🧮 WW Points (Estimated)
- Standard: ~6–8 points
- Lighter (less noodles/more veggies): ~4–6 points
🔄 Variations
- Spicy: add chili oil or extra sriracha
- Garlic lover: double the garlic
- Low-carb: swap noodles for zucchini noodles