One pan, 20 minutes, noodles cooked right in the sauce – the ultimate low-effort family dinner!
This quick and easy stir-fry is one of those dinners I’ve been making on repeat lately. If you’ve been here with me for a while, you know I love saving money by making most of our meals at home, but whatever I cook has to feel realistic for busy weeknights. These noodles are saucy, glossy and packed with flavour – fakeaway vibes without the price tag or regret!
Everything cooks in the one pan – no taking the chicken out, no extra steps. The chicken goes in, the broccoli goes straight on top, then the sauce and noodles are added and it all just cooks together in just 20 minutes. It’s simple, but it works so well and everything finishes perfectly at the same time.
The flavours are really familiar, so it’s one my kids will happily eat, and it’s super affordable, using ingredients most of us already have on hand. You can use chicken thigh or chicken breast – whatever you’ve got. If broccoli isn’t a favourite with your little eaters, you can use a different vegetable (see below) or just chop it very small so it disappears!
Yes, this dish is cheaper than takeaway and tastes great, but what I love most is how little effort it actually takes. This is the kind of dinner that makes eating at home feel easy, not like another thing on your to-do list!
What type of ramen noodles should I use?
Use standard instant dried ramen noodle packets (discard or save the seasoning sachets for another use). Any brand works – just avoid fresh ramen noodles for this method, as they cook differently and don’t absorb the sauce the same way.
Can I use different vegetables in this chicken ramen noodle stir-fry?
Yes – this recipe is very flexible. You can swap or add vegetables like sliced capsicum (bell pepper), carrots, snow peas (mangetout), baby corn, wombok (napa) cabbage or spinach. It’s a great way to use up whatever you already have in the fridge.
Can I make this recipe gluten-free?
Yes, with a few simple swaps. Use gluten-free ramen noodles, gluten-free soy sauce (tamari) and check that your oyster sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
How do I know when the noodles are cooked?
The noodles should be soft, separated and coated in the sauce, with most of the liquid absorbed. This usually takes 2–3 minutes once covered. If they still feel firm, add a splash of water and cook for another minute. They will continue to soften as they sit.
If you enjoyed One-pan Chicken and Broccoli Ramen Noodles, I think you’ll love:
Quick Creamy Miso Chicken Ramen Recipe
One-pan Beef Ramen Noodles Recipe
Drunken Noodles Recipe
Street-style Soy Noodles Recipe
Sticky Hoisin Beef Recipe
One-pan Chicken and Broccoli Ramen Noodles
Share Pin Recipe PrintIngredients
- 90 g (¼ cup) 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
- 1 tbsp light olive oil, or any neutral oil of choice
- 500 g (1 lb) 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
- 4 x 85 g (3 oz) packets dried ramen noodles (seasoning sachets reserved for another use)
- 500 ml (2 cups) water
- 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.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
