One-pan Chicken and Broccoli Ramen Noodles
Servings: 4 servings
Calories: 507kcal
This One-pan Chicken and Broccoli Ramen Noodles recipe is the ultimate quick and easy dinner – ready in just 20 minutes with minimal prep and even less cleanup. The noodles cook right in the pan with the chicken and broccoli, soaking up a simple, flavour-packed sauce for a budget-friendly meal the whole family will love. It’s flexible, fuss-free and perfect for busy weeknights.
Ingredients
Sauce
- 90 g honey
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp tomato ketchup
- 2 tsp sesame oil
- ¼ tsp freshly cracked black pepper
Stir-fry
- 1 tbsp light olive oil, or any neutral oil of choice
- 500 g diced boneless, skinless chicken thighs (can be substituted with chicken breast)
- 2 spring onions (scallions), white and green parts separated, finely sliced
- 2 tsp freshly minced garlic
- 2 tsp freshly minced ginger
- 1 large head broccoli
- 4 x 85 g (3 oz) packets dried ramen noodles (seasoning sachets reserved for another use)
- 500 ml water
To Serve
- 1 tbsp white sesame seeds, toasted
- Crispy chilli oil (optional)
Instructions
- Make the sauce – Combine all the sauce ingredients in a jug. Mix well to combine and set aside.
- Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Cook the chicken, stirring, for 5 minutes. Add the white part of the spring onion, the garlic and ginger. Cook for 1 minute, stirring, until fragrant.
- Add the broccoli – Add the broccoli, cover the pan with a lid and cook for 1 minute.
- Add the sauce – Add the sauce and toss to coat the chicken and broccoli evenly.
- Add the noodles – Push all of the chicken and broccoli mixture to one side of the pan, leaving an empty space on the other side. Place 2 bundles of ramen noodles into the empty side of the pan. Then slide the chicken and broccoli mixture back over the top of those noodles so they are sitting underneath. Add the remaining 2 bundles of noodles to the pan, placing them on the base beside the first two. Spread the chicken and broccoli mixture evenly over the top so the noodles are mostly sitting underneath the stir-fry.
- Add the water and soften the noodles – Pour the water over the entire pan so it runs underneath the noodles and through the chicken and broccoli mixture. Cover with a lid and cook for 1 minute.
- Turn the noodles – Remove the lid and use tongs to gently turn the noodles over and loosen them slightly, making sure any firm sections are touching the liquid. Cover again and cook for another 1–2 minutes, or until the noodles have softened.
- Finish the stir-fry – Remove the lid and toss everything together for 1–2 minutes, until the noodles are fully separated, the chicken is cooked through, the residual liquid has absorbed and the sauce has thickened and coated the noodles.
- Serve – Serve sprinkled with sesame seeds and the green part of the spring onion, with crispy chilli oil, if using.
Notes
Make Ahead
See leftovers below.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Not suitable to freeze. To reheat (stovetop – best method) Add the noodles to a frying pan with a splash of water. Cook over medium heat, tossing gently, until heated through and loosened. To reheat (microwave) Add a splash of water, cover loosely and heat in short bursts, stirring in between, until warmed through. Recipe source Thank you to Kim Coverdale for your help developing this recipe.Nutrition Facts
One-pan Chicken and Broccoli Ramen Noodles
Amount per Serving
Calories
507
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
105
mg
35
%
Sodium
1251
mg
54
%
Potassium
663
mg
19
%
Carbohydrates
53
g
18
%
Fiber
5
g
21
%
Sugar
30
g
33
%
Protein
32
g
64
%
Calcium
70
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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