Chicken Ramen With Green Beans (aka Your New Weeknight Hero)

Okay, hear me out: this is not your college dorm ramen. This is glow-up ramen. It’s saucy, savory, slightly sweet, with tender chicken, green beans (aka our sneaky veggie moment), and ramen noodles that soak up all the flavor like they were born for it.

If you’re looking for a one-pan-ish, weeknight-friendly, better-than-takeout kind of meal that comes together in under 30 minutes and doesn’t cost $47 (I’m looking at you, delivery apps), this is it.

Let’s Talk Sauce ✨

This isn’t just any sauce—it’s a homemade umami bomb. We’re mixing soy sauce, a splash of rice vinegar for that little zing, brown sugar for sweet vibes, garlic (because obviously), and either water or chicken stock for depth. And if you’re a Better Than Bouillon girly like me, you know that half-teaspoon goes a long way.

Also: cornstarch for that glossy, sticky coat-your-noodles perfection. It’s the glue that brings it all together. Literally.

Chicken & Veggie Glow-Up

We’re giving chopped chicken breast a little toss in cornstarch and oyster sauce to help it crisp and caramelize in the pan. It’s low-effort but gives takeout vibes in the best way. Then we’re adding green beans (or broccoli if you’re vibing that day)—either frozen or fresh. No judgment. This is a safe space for bagged produce.

And the Ramen?

Forget the little salt packets of doom. We’re tossing the noodles into our sauce-soaked chicken and veggies so they can slurp up all the flavor. Maruchan is my fave for this, but you do you.

Fun Food Fact 🤓

Did you know ramen noodles were invented in China but became a Japanese staple during the early 20th century? Now they’re a global obsession, and for good reason—they’re cheap, versatile, and make everything more comforting.

Chicken Ramen with Green Beans

She's quick, she's cozy, she's just the right amount of saucy, and secretly packed with flavor… She's Chicken Ramen with Green Beans… Basically… She's your new weeknight hero. 🦸‍♀️🍜

Print Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Ingredients

Sauce:

• 6 T (1/4 C + 2 T) Low-Sodium Soy Sauce
• 1.5 T Cornstarch
• 1/2 C Water or substitute with chicken stock
• 1/2 t Better than Bouillon Chicken omit this if you used Chicken Stock
• 1.5 T Rice Vinegar
• 6 T (1/4 C + 2 T) Brown Sugar
• 3 cloves Garlic minced

Stir-Fry:

• 4-5 packets of Ramen Noodles Maruchan is my favorite discard flavor packets
• 1.5 T Oil I use avocado
• 2 T Oyster Sauce
• 2 t cornstarch
• 1 pound Boneless Skinless Chicken Breast chopped
• ½ bag Frozen Haricots Verts Extra-Fine Green Beans
• Additional cooking oil for heating up in wok 2-3 T

Instructions

• Mix up oil, cornstarch and oyster sauce until you have a paste. Thinly slice up your chicken and toss in the paste, set aside to lightly marinade.
• In your small mixing bowl, whisk together the soy sauce, cornstarch, water (or chicken stock), chicken bouillon, rice vinegar, brown sugar, and garlic. Set aside.
• Get water boiling for your ramen + heat 1 tablespoon of oil in your wok or large skillet over medium-high heat. Add the chopped chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
• According to the package instructions, cook the ramen noodles saucepan (I usually undercook a minute, I don’t want it to get too mushy). Drain the water.
• Add oil to the pan and stir-fry the Haricots Verts (green beans) for 3-4 minutes, or until tender but still crisp.
• Pour the prepared sauce into the pan with the green beans. Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
• Add the cooked chicken and drained ramen noodles back to the pan. Toss everything together until well combined and heated through.
• Serve immediately and enjoy!

Servings: 3