Description
Spicy Chicken Ramen Noodles transform inexpensive instant ramen into a creamy, satisfying one-pan dinner with tender chicken, broccoli, and a flavorful coconut curry sauce. With just five minutes of prep, this budget-friendly meal is perfect for busy weeknights.
Ingredients
Units
Scale
For the Sauce:
- 4 cups chicken broth or water
- 1 can (400 ml) full-fat coconut milk
- 3 Tablespoons red curry paste
- 3 Tablespoons soy sauce
- 3 Tablespoons minced garlic
- 2 Tablespoons lime juice
- 1 Tablespoon ginger paste
- 1 1/2 teaspoons sesame oil
- 2 seasoning packs from the ramen
For the Bake:
- 4 (3 oz.) packs instant chicken ramen noodles
- 2 boneless skinless chicken breasts, cubed (1 1/2 to 2 lbs)
- 1 lb. fresh broccoli, cut into small florets
- 1/4 cup slivered red onion
Instructions
- Preheat oven to 350°.
- Whisk together the sauce ingredients in a 9×13 pan. There will be bits of the coconut milk floating.
- Add the chicken pieces to the sauce mixture in your 9×13 pan and stir.
- Nestle the blocks of ramen down into the sauce, submerging them as much as possible. The tops will still be up out of the liquid.
- Add in the small broccoli pieces and slivered onion around the blocks of instant ramen.
- Cover tightly with foil and bake at 350° for 15 minutes.
- Uncover the dish, flip over the ramen blocks, give everything a gentle stir, and bake for 15 more minutes, uncovered until the chicken is cooked through and the noodles are tender.
- Serve with optional sliced green onions and sesame seeds if you like.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Dinner, Casserole
- Method: Baked
- Cuisine: Asian-American