Ohhhhh Ramen Noodles how our family loves thee. Inexpensive, incredibly tasty and so filling! But unfortunately, what we make up for in all those things, we pay for with the strange ingredients that we can’t pronounce.

If you have googled “how to cook homemade ramen noodles” you might rear some results that will make you want to give up before you even start! I know I almost did, but then I sat on it for a minute and just decided to go for it with what I had in my cupboards and fridge! Too often when it comes to cooking, we tend to make it harder than it has to be. And it is important for you to know, some of the most amazing things I have cooked have been the most simple!

OK, so are you ready for this?!

You sure?!

You can thank me later 😉

So I start by putting about a tablespoon of olive oil in a saute pan. Over medium heat, I add one chicken breast cut into chunks, with a sprinkle of salt and pepper and a dash of soy sauce, turning the chunks every 3-4 minutes for about 12 minutes.

While the chicken is cooking, I put 4-5 cups of chicken stock (canned is fine if you don’t have any saved in your freezer..but homemade is super easy too) in a large saucepan over low-medium heat. To that I add a sprinkle of salt and pepper and another dash of soy sauce. That is going to take a few minutes to warm up so during that time I very thinly slice my mushrooms. I used button mushrooms I had on hand, but I would imagine any mushroom will taste delish!

****Quick! Start boiling your pot of water for your noodles!****

Once the mushrooms are sliced, I throw them in the pan and then take one medium sized carrot, cut it in half, peel the outer layer and once all the outside skin is off, I start peeling the rest of the carrot into the stock. You want those super thin slices so they don’t take long to soften. Lastly, for the stock, I grate about 2 tablespoons of yellow onion into the pan. Give it a little stir and a taste to make sure you don’t want to add any more seasonings!

Bring the stock to a light simmer, turn off the heat and then cover. Your chicken should be done by now so let the broth flavors marry while you get your chicken chunks thinly sliced.

It’s almost time to eat!!

Strain your noodles and put a serving size you like into a bowl. Grab a healthy serving of your chicken slices and put on top of the noodles. Ladle some broth and veggies into your bowl and garnish with parsley. I added red pepper flakes because I like heat, but you do not have to do that!

This will save very nicely in your freezer or up to 4 days in the fridge!

Did you try it? What do you think?

Never going back to the $.20 packs are ya? 🙂


4 cups chicken stock

1 chicken breast (cut into chunks)

1 packet of Japanese Style Ramen Noodles (I used Simply Asia found at Meijer)

1/2 cup mushrooms, thinly sliced

1/2 medium carrot, thinly peeled

1/2 yellow onion, grated

salt, pepper and red pepper flake to taste

parsley for garnish