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Chicken and Veggie Rainbow Ramen

Chicken and Veggie Rainbow Ramen

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Why You’ll Love This Recipe

Chicken and Veggie Rainbow Ramen is a vibrant, nourishing dish that combines tender chicken, colorful vegetables, and springy ramen noodles in a rich, savory broth. Packed with flavor and nutrients, this ramen is perfect for cozy nights or a quick, satisfying dinner. Its bright presentation and wholesome ingredients make it a go-to favorite for both kids and adults.

ingredients

Chicken and Veggie Rainbow Ramen this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ramen noodlesboneless skinless chicken breastcarrotspurple cabbagebell peppers (red, yellow, or orange)snow peasgreen onionsgarlicgingerchicken brothsoy saucesesame oilolive oilsalt and peppersoft-boiled eggs (optional)chili flakes or sriracha (optional)

directions

Heat olive oil in a large pot over medium heat. Add minced garlic and ginger, sauté until fragrant.

Add sliced chicken breast, season with salt and pepper, and cook until no longer pink.

Pour in chicken broth and soy sauce. Bring to a gentle boil.

Add sliced carrots, bell peppers, purple cabbage, and snow peas. Simmer for 5-7 minutes until vegetables are just tender.

Meanwhile, cook ramen noodles separately according to package instructions. Drain and set aside.

Add cooked noodles to the broth and stir gently to combine.

Drizzle in sesame oil and adjust seasoning as needed.

Serve hot, topped with sliced green onions, soft-boiled eggs, and a sprinkle of chili flakes or a drizzle of sriracha if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Swap chicken for tofu or shrimp for a different protein.

Add mushrooms or baby spinach for extra umami and greens.

Use miso paste or a dash of fish sauce for a deeper broth flavor.

Make it spicy with a spoonful of chili garlic sauce.

Try zucchini noodles for a low-carb option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the noodles.Avoid freezing as noodles can become mushy upon thawing.

Chicken and Veggie Rainbow Ramen

FAQs

Can I use instant ramen noodles?

Yes, just discard the seasoning packet and use your own broth.

Is this recipe gluten-free?

Use gluten-free soy sauce and ramen noodles to make it gluten-free.

Can I prep the veggies ahead?

Absolutely, chopping the vegetables in advance makes this recipe even faster to prepare.

How do I make soft-boiled eggs?

Simmer eggs for 6-7 minutes, then transfer to an ice bath before peeling.

What vegetables work best?

Any colorful, quick-cooking vegetables like bok choy, corn, or broccoli work well.

Can I use rotisserie chicken?

Yes, add it toward the end just to heat through.

What broth works best?

Low-sodium chicken broth is ideal to control saltiness and balance flavors.

Conclusion

Chicken and Veggie Rainbow Ramen brings together flavor, color, and comfort in one nourishing bowl. It’s an easy, customizable meal that can fit into any weeknight routine or impress at a casual dinner. With endless veggie options and rich, hearty broth, this ramen is a delicious way to eat the rainbow and keep dinner exciting.

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Chicken and Veggie Rainbow Ramen

Chicken and Veggie Rainbow Ramen

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat
Print Recipe

Description

A colorful and nutritious chicken and vegetable ramen packed with flavor, perfect for a hearty and healthy meal.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 packs ramen noodles (discard seasoning packets)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup shredded purple cabbage
  • 1 cup julienned carrots
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 4 cups chicken broth
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove and slice into strips.
  2. In the same pot, add garlic and ginger. Sauté for 1 minute until fragrant.
  3. Pour in chicken broth, soy sauce, hoisin sauce, and sesame oil. Bring to a boil.
  4. Add ramen noodles and cook for 2-3 minutes until tender.
  5. Add bell peppers, carrots, cabbage, and broccoli. Simmer for 4-5 minutes until vegetables are just tender.
  6. Return the sliced chicken to the pot and stir to combine. Cook for 2 more minutes to heat through.
  7. Serve hot, garnished with green onions and sesame seeds if desired.

Notes

  • Use low-sodium soy sauce for a healthier version.
  • Swap chicken for tofu for a vegetarian option.
  • Add chili flakes or sriracha for a spicy kick.