This easy recipe for Chicken and Chinese Broccoli Ramen is a staple in my house.
I have loved Oodles of Noodles my entire life (that’s what they used to call the packs of instant Top Ramen). My mom used to stir a Kraft American single into my brother and sister’s bowls. I tried it, but I did not like.
I was always a traditionalist: just give me the chicken flavor made to package directions and leave me be. I might sprinkle a lil’ cayenne in there for bite, but that was the extent.
Over the years I’ve experimented a bit more, trying – unsuccessfully – to make my own broths from scratch, and imitating restaurant ramen bowls by playing around with different toppings. Chicken and Chinese Broccoli Ramen is one of my wins, at least as far as my family and I are concerned.
Thinly sliced chicken breasts are marinated in a teriyaki-inspired sauce. Chopped Chinese broccoli is sauteed just until tender in ginger and garlic-infused oil. A handful of additions to the instant ramen seasoning packet give the broth a tad more depth than it usually has.
Switch it Up:
Use steak or tofu instead of chicken. The same marinade will work just fine.
Don’t fret if you can’t find Chinese broccoli: you can substitute broccolini or bok choy instead. Regular ol’ broccoli is my favorite so I’m always for using it.
The recipe calls for red miso but green works fine too, it doesn’t really matter.
One of my favorite toppings is furikake, which you can find in the Asian section of most grocers. It’s a dry Japanese rice seasoning. It typically consists of bonito, sesame seeds, chopped nori, sugar, salt, and some other stuff. I first discovered it about 10 years ago when I used to make onigiri for my daughters’ bento boxes and we love it!
4 green onions, sliced thinly, whites and greens divided
2 tbsp oil, divided
2 C Chinese broccoli, chopped into bite-sized pieces
2 cloves garlic, chopped
1/2” piece of ginger, peeled and sliced thinly
1/4 tsp salt
1/4 tsp sugar
1/4 tsp umami seasoning
1 lb boneless skinless Chicken Breasts
1/2 C teriyaki glaze
1 tsp mirin
1/8 tsp oyster sauce
2 tbsp dark brown sugar
1 tsp soy sauce
Toppings: bean sprouts, furikake, toasted sesame seeds, fried or boiled eggs, sriracha, chili garlic sauce
Marinate your chicken at least one hour prior to cooking: add the chicken, teriyaki sauce, mirin, brown sugar, and soy sauce to a bowl. Stir to combine, coating the chicken evenly. Cover and refrigerate. Pull about 15-30 minutes before you’re ready to put it in the pan.
Drizzle some oil into a large wok over medium-high heat, just enough to coat it. Once it’s heated add your chicken in a single layer: don’t crowd the pan.
Let the chicken cook for 6 minutes, then flip. It should be nicely seared. Cook until done – how long will depend on how thick your chicken is. Remove and set aside. Slice on a bias once it’s cooled enough to handle.
Add a teaspoon of oil to the wok and let it heat up, then add your garlic and ginger. Fry them, tossing frequently so they brown evenly. Remove from the oil with a slotted spoon once crispy and set aside.
Add your chopped Chinese broccoli to the wok and toss to coat in the infused oil. Season with salt, pepper, and umami seasoning. Add 1/2 tsp of water and cover the wok with a lid for 4-6 minutes, depending on how tender you want it.
Remove it and set that aside too.
Add your miso, oyster sauce, sesame oil, and red pepper flakes to the wok, then pour in the water.
Add the seasoning packets that came with the ramen and whisk everything together. Make sure the miso dissolves and bring the broth to a boil.
Once the broth is at a rolling boil add your noodles. Turn the blocks over in the broth a few times to let them soften, then unfold them and start gently loosening the noodles with a fork or long chopsticks.
Let the noodles cook until tender – about 3-5 minutes – then remove from heat.
Use tongs to transfer noodles into bowls, then ladle in the desired amount of broth. Top with some sliced chicken, Chinese broccoli, and whichever additional toppings you want.