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Healthy Chicken Ramen Noodles with Chicken, carrots, cabbage, half of a hard boiled egg, scallions, and black sesame seeds with chopsticks on the side.

Healthy Chicken Ramen Noodle Bowl

Ramen Noodles with Chicken and veggies are THE. PERFECT. DISH...tons of noodles, flavorful broth, chunks of hearty chicken, crunchy veggies, creamy soft boiled egg, sesame seeds and scallions to give a fresh bite.  The broth is super flavorful with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Is your mouth watering yet? 

Course Main Course
Cuisine Asian, Japanese
Keyword chicken, chicken dinner, chicken ramen soup, Ramen, ramen noodle soup
Prep Time 20 minutes
Cook Time 20 minutes
Cool Chicken 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 363 kcal
Author Carrie Tyler

Ingredients

Cook Chicken and Make Broth

  • 5 cups water
  • 2 Chicken Breasts, approx. 6-8oz each
  • 3 cubes Chicken Bouillon, or 1 Tbls Chicken Base
  • 2 teaspoon Soy Sauce
  • ½ teaspoon Fresh Ground Pepper

Veggies - Carrots, Cabbage, Mushrooms

  • 3 cups Cabbage, shredded approximately ½ head of cabbage
  • 2 cups Carrots, shredded
  • 8 oz Mushrooms, pre-sliced
  • ½ teaspoon Coconut Oil or spray to coat
  • 1 teaspoon Ginger, minced
  • 1 clove Garlic, minced
  • 4 Tbls Soy Sauce
  • ½ teaspoon Sesame Oil
  • 1 teaspoon Black Sesame Seeds

Soup

  • 4 Scallions
  • 1 clove Garlic, minced
  • 1 teaspoon Fresh Ginger, minced
  • 1 Tbls Soy Sauce
  • ½ teaspoon Sesame Oil
  • ½ teaspoon Coconut Oil or spray to coat

Other

  • 1 Tbls Black Sesame Seeds you can use white too
  • 10 oz Ramen Noodles, Dry
  • 2 Eggs

Instructions

Prep Ahead

  1. Chicken and Broth: Into a Medium pot, add the water, Bouillon or Base, Soy sauce, ground pepper.  Bring to a boil.  Then add in 2 Chicken breasts and push down to ensure they are completely covered.  Bring back to a soft boil and cook for 10 minutes or until cooked through to 165 degrees internal temp.  Turn off heat.  Remove chicken and let cool - enough to be able to shred the meat.  You can let it cool overnight and shred it later.  

  2. Once the chicken is cooled, shred it into bite-size pieces with fingers or a fork.  Add the chicken back to the broth and place the chicken and broth in a storage container and store in the fridge.

  3. While the chicken is cooking, shred the carrots on the large side of a grater.

  4. Thinly slice the cabbage and put into a storage container with the carrots. 

  5. Thinly slice the 4 scallions, separating the whites and the greens. 

  6. If your mushrooms are not already sliced, slice those as well and store with the cabbage and carrots.

  7. Mince 2 Cloves of garlic and 3 teaspoon of ginger. Place half the garlic and ginger with the Scallion WHITES and half with the cabbage, carrots, mushrooms.

  8. Store all prepped food in the fridge until ready to cook.

Cook the meal

  1. When you are ready to cook your meal, take your 'kit' out of the fridge.

  2. For the Soup, preheat a large soup pot. To the preheated pot, add the oil, scallion whites, ginger, and garlic.  Stir and saute for 1-2 minutes, making sure it doesn't burn.

  3. Add the broth with the Chicken and simmer for 10 minutes.

  4. For Soft boiled eggs, fill a medium pot with water and bring to a boil over medium-high heat.  Reduce heat to a simmer and then carefully lower eggs into water one at a time using a slotted spoon.  Cook 5-7 minutes, with 5 leaving yolk runny and 7 being firm.  Transfer eggs to a bowl of cold water and chill while you prepare the rest of the meal. Peel when they are cool enough to touch.

  5. For the veggies, preheat a large skillet or wok. Add 1 teaspoon oil then add the sliced cabbage, carrots, and mushrooms along with the ginger, garlic, sesame oil, soy sauce, and sesame seeds.  Stir to combine and let the veggies sear.  After 2 minutes, stir again and let cook for 4 minutes until just starting to wilt, but still crunchy. 

  6. Last, add the ramen noodles to the soup and cook for about 5 minutes, just until softened.

  7. Serve by adding Noodles to the bottom of the bowls, then add broth and chicken.  Next, top with cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens.  ENJOY!

Recipe Notes

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  • Can I use leftover or rotisserie chicken for this recipe?
    Yes, you can use leftover chicken or leftover turkey in this creamy white sauce recipe. Shred the cooked chicken or turkey and mix with 1-3 tablespoons of Soy sauce. When it comes to the broth, since you didn’t cook the chicken in it, you will want to add in an extra bouillon cube or teaspoon of chicken base.

  • Can I use the dried Ramen noodles that come with flavor packets?
    You can use any ramen noodles that you want, including the inexpensive ones that you may have lived on in college. The beauty of this recipe is that it elevates any ramen! If you have the ones with flavor packets, you can use the packets in place of a teaspoon of bouillon or base.

  • Can I make this Ramen Noodle Recipe ahead and reheat it?
    You can absolutely make this Healthy Chicken Ramen Noodle recipe ahead and reheat it. However, I do have a couple of tips for it to turn out the best.

    • First, I would store the stir fry veggies, the ramen noodles, and the chicken and soup in three separate containers. Storing the noodles in the soup can make them turn too mushy. It’s also better to reheat all three separately as they have different times.

    • For the veggies, you can warm them in a pan while also giving them a fresh crisp.

    • For the soup with the chicken, you can warm it over medium-high heat in a pot on the stove. Finally, bring the noodles to warm temperature while the other things heat up. Then add the noodles to the hot soup at the very end and serve.