This Teriyaki Chicken Ramen Bake is a quick and easy 30-minute dinner with ramen noodles, tender cooked chicken breast, frozen veggies, and a sweet-savory sauce baked in one casserole dish! It’s kid-friendly, customizable, and perfect for busy weeknights.
Want more takeout-style chicken recipes? Try this Teriyaki Chicken and Rice Bake, One Pot Teriyaki Chicken, Rice and Vegetables, and Easy Crockpot Teriyaki Chicken.
This Teriyaki Chicken Ramen Bake takes the budget-friendly noodles we all know and love and transforms them into a family-sized meal!
In just 5 minutes, you’ll combine ramen noodles, leftover chicken, a bag of frozen vegetables, and a sweet-savory sauce in a dish, then the oven takes over.
This recipe is always an instant family favorite. The kids love the noodles, and I love that it uses up ingredients I almost always have on hand or need to get rid of!
Ingredients for Teriyaki Ramen Chicken Bake:
- Chicken ramen noodles: Use the noodles, but keep just one seasoning packet for flavor.
- Frozen mixed vegetables: A mix of carrots, peas, and corn works perfectly, but you can toss in whatever blend you have.
- Cooked chicken: Precooked chicken is best since the noodles cook quickly. Rotisserie chicken is a great shortcut, but leftovers work just as well! I love using my Easy Crockpot Shredded Chicken (or shredded chicken from the Instant Pot) or chopping up these Slow Cooker Chicken Breasts when I have them on hand.
- Low-sodium chicken broth: If you only have regular broth, skip the seasoning packet.
- Cornstarch: This thickens the sauce just enough so it clings to the noodles.
- Low sodium soy sauce: I like using low sodium soy sauce since the chicken packet from the ramen is pretty salty already!
How to make a Chicken Ramen Bake:
This chicken dish is super easy to throw together! Don’t forget to check the recipe card for the full recipe.
- Break the blocks of ramen to fit into the dish. Spread the chicken and veggies evenly over the noodles.
- Whisk together broth, soy sauce, cornstarch, and one ramen packet. Pour into the dish, cover and bake.
How to store a Teriyaki Chicken Ramen Bake:
Store leftovers in an airtight container in the fridge for up to 3 days.
Add a splash of broth or water before reheating in the microwave or on the stove to keep the noodles from drying out!
I don’t recommend freezing this dish as the noodles will become too soft, and it won’t taste the same.
Serving suggestions:
You could enjoy this dish as an entire meal on its own, but it’s the perfect dish for a takeout-inspired dinner feast! Pair it with these other Asian dishes for a fun restaurant-worthy spread where everyone can pick and choose what they want:
- Easy Orange Chicken recipe: a classic dish with bright, orange flavor that’s always a hit with the kids!
- Slow Cooker Mongolian Beef: super low-maintenance and cooks all day without much effort.
- Sweet and Sour Pork: loaded with crispy pork and juicy sweet pineapple for a sweet twist!
Don’t forget some Asian slaw or egg rolls and extra soy sauce or Sweet and Sour Sauce for dipping!
Teriyaki Chicken Ramen Bake
written by Ashley Fehr
Ingredients
- 4 packages chicken flavored ramen (single serving size, about 85 grams)
- 2 cups frozen mixed vegetables
- 2 cups cooked, chopped chicken
- 2½ cups low sodium chicken broth
- 1 tablespoon corn starch
- ¼ cup low sodium soy sauce
Instructions
- Preheat the oven to 450℉ and lightly grease a 9×13" baking dish.
- Open the ramen packages, remove the seasoning packs and place the dried noodles into the baking dish, breaking to fit if necessary.
- Top with vegetables and chicken. Whisk together the broth, soy sauce, corn starch and one seasoning package and pour over the ramen (if using salted broth, omit the added seasoning). Cover tightly with foil.
- Bake for 23-27 minutes, until ramen is al dente. Serve.
Notes
- Ramen: I haven’t tested this recipe with any other type of noodle. If you have fresh chow mein noodles, try this Chicken Chow Mein recipe. If you have regular pasta, try these Teriyaki Chicken and Noodles.
- Chicken: I have tried cooking the chicken in the baking dish, and unfortunately it takes longer to cook than the ramen, so precooked chicken works best. You can always cook the chicken in the oven in the baking dish first, then add the other ingredients.
- Broth and seasoning: if using salted broth, you may want to omit or reduce the added seasoning. You can also use water and add in 1-3 packages of seasoning depending on your tastes.
Nutrition Information
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- Add heat: Stir in sriracha, chili paste, or a pinch of red pepper flakes for a spicy kick. If you’re making this for your family, I recommend letting everyone add their own heat!
- Switch veggies: Use broccoli florets, bell peppers, snap peas, or a frozen stir-fry mix. You can use fresh veggies if you like, sauté them in a pan first so they soften, or else they won’t be done!
- Protein swap: If you have cooked pork, beef, or tofu, feel free to use that instead! For a fully vegetarian meal, use vegetable broth and a veggie ramen packet.
- Make it sweeter: Add a spoonful of honey or brown sugar to the sauce for a sweeter teriyaki flavor!
- Gluten-free option: Use gluten-free ramen and replace soy sauce with tamari or coconut aminos.
Can I make this without the ramen seasoning packet?
Yes, just use broth, soy sauce, and cornstarch and adjust the seasonings as you desire. Add garlic, onion, or ginger if you want more flavor.
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