Best Creamy Chicken Instant Ramen Recipe By Tasty Recipes

Instant Chicken Ramen Recipe by Tasty image

Provided by Katie Aubin

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 9

½ tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons shredded carrots
¼ cup corn, cooked
¼ cup shredded rotisserie chicken
½ cup yakisoba noodle
1 tablespoon scallion, chopped
1 ½ cups hot water

Steps:

Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
Store in the refrigerator for up to 2 days.
When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 23 grams, Sugar 10 grams

Creamy Chicken Instant Ramen Recipe by Tasty image

Provided by Campbell's

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 13

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

Steps:

Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
Enjoy!