Best 8 Chicken Chow Mein Ramen Style Recipes

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If you're looking for a quick and easy weeknight meal that's also packed with flavor, then chicken chow mein ramen style is the perfect dish for you. This dish is a delicious and versatile take on the classic chow mein noodle dish, using ramen noodles as the base. With a few simple ingredients and some basic cooking skills, you can create a flavorful and satisfying meal in no time. So grab your wok, gather your ingredients, and let's get cooking!

Let's cook with our recipes!

CHICKEN CHOW MEIN



Chicken Chow Mein image

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.

Provided by Ruth A. Dawson

Categories     World Cuisine Recipes     Asian

Yield 7

Number Of Ingredients 12

¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Steps:

  • In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
  • Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g

CHOW MEIN RAMEN NOODLES



Chow Mein Ramen Noodles image

Recipe video above. The fastest, easiest Chow Mein recipe ever! Made using a couple of cheeky shortcuts - ramen noodles, a Coleslaw mix, with the noodles cooked in the same skillet. It's a quicker version of real Chow Mein - 99% of the flavour, but FASTER!

Provided by Nagi

Categories     Mains

Time 15m

Number Of Ingredients 13

1 tbsp oil
200g/7oz chicken (, sliced (thigh, breast))
2 garlic cloves (, minced)
2 ramen or instant noodle cakes (, discard seasoning (Note 1))
200g/7oz pre shedded Coleslaw mix (, cabbage and carrot (Note 2))
3 green onion stems (, cut into 5cm/2" lengths)
1 heaped cup beansprouts
1 cup (250 ml) water
1.5 tbsp light soy sauce ((Note 3))
1.5 tbsp Oyster Sauce ((Note 4))
1 tbsp Chinese Cooking Wine or Mirin ((Note 5))
2 tsp sesame oil (, toasted (Note 6))
1 tsp white sugar (SKIP if using Mirin)

Steps:

  • Mix Sauce in a bowl.
  • Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
  • Add chicken and cook until mostly changes from pink to white, then add Sauce.
  • Cook for 1 minute, then add Coleslaw mix and white part of green onions.
  • Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen (see video & photos in post).
  • Add water then squidge the ramen cakes in side by side.
  • When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
  • Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 - 2 minutes until sauce reduces and coats noodles. (Note 7)
  • Serve immediately!

Nutrition Facts : Calories 624 kcal, Carbohydrate 55 g, Protein 22 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1462 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN CHOW MEIN



Chicken Chow Mein image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 main course servings

Number Of Ingredients 20

3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot

Steps:

  • Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

TOP RAMEN CHOW MEIN



Top Ramen Chow Mein image

This is a super cheap and easy way to feed your family on a tight budget. It's made from the top ramen noodles you find on the soup aisle, and whatever leftover meat you have in the fridge from the night before, and your favorite veggies.

Provided by aimbrulee

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 6

6 ounces ramen noodles (2 pkgs flavor of choice)
2 carrots (diced in bite sized pieces)
1 broccoli, crown (cut in bite sized pieces)
2 celery ribs (chopped)
1 cup chicken breast (cooked, or pork chop, or any other meat you have in the fridge, diced)
1 tablespoon canola oil

Steps:

  • Boil the veggies in a pot just until tender, slightly firm.
  • In a seperate pot, boil the noodles 3 or 4 minutes, and drain the water out.
  • In a skillet, heat the oil over med-high heat and add the noodles.
  • As they are sizzling, open only one packet of the seasoning provided in the Top Ramen packet, and sprinkle over the noodles ( using both seasoning packs will make it too salty). Stir the noodles occasionally allowing them to brown and crisp up a little. Add the veggies and meat , and drizzle lightly with soy sauce. Cook a few more minutes until veggies are tender and noodles are seasoned and cooked well.
  • Serve and enjoy.

MING TSAI'S CHICKEN CHOW MEIN MY WAY



Ming Tsai's Chicken Chow Mein My Way image

Found this on another web site and just tried it. I actually used 5 packets of chicken ramen noodles instead of the lo mein noodles and chicken broth. I prepared them as directed, then used a slotted pasta spoon to remove the noodles to a cold bowl, leaving the broth behind. I then put 2 ladles of the "ramen" broth in the pan instead of the broth. The sambal oelek is hot, so cut back on it if you want less heat. I did not add salt because the ramen broth already contains some.

Provided by Cook4_6

Categories     Chinese

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons cornstarch
1/4 cup dry sherry or 1/4 cup marsala wine
1/2 cup oyster sauce
1 tablespoon finely chopped fresh ginger
1 bunch scallion, white and green parts, sliced 1/8 inch thick
1 teaspoon fresh ground black pepper, plus additional
1 tablespoon sambal oelek
1 lb chicken meat, preferably from legs and thighs, cut into 1/2-inch pieces
1 lb egg noodles, fresh or 1 lb dried lo mein noodles
5 tablespoons canola oil
6 garlic cloves, thinly sliced
2 cups quartered fresh shiitake mushroom caps
3 heads bok choy, cored and cut into 1/2-inch slices
1 cup snow pea pods
1 cup chicken stock or 1 cup low-sodium canned broth
salt (optional)

Steps:

  • In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
  • Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
  • Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
  • Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
  • Correct the seasonings and serve.

Nutrition Facts : Calories 609.9, Fat 18.9, SaturatedFat 2.6, Cholesterol 118, Sodium 1076.4, Carbohydrate 78.2, Fiber 8, Sugar 9, Protein 35.6

CHICKEN CHOW MEIN



Chicken Chow Mein image

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

ONE-POT CHICKEN CHOW MEIN RECIPE BY TASTY



One-pot Chicken Chow Mein Recipe by Tasty image

Here's what you need: soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, pepper, chicken breasts, onion, celery, carrots, cabbage, ramen noodle, chicken broth, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 16

⅓ cup soy sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon sugar
¼ teaspoon red pepper flakes
pepper, to taste
2 chicken breasts, cubed
½ onion, julienned
3 stalks celery, sliced
4 carrots, julienned
3 cups cabbage, shredded
2 packages ramen noodle, without seasoning packet
1 ½ cups chicken broth
scallion

Steps:

  • In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  • Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
  • Let the chicken marinate in the refrigerator for at least an hour.
  • Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
  • Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  • Place both of the ramen noodle bricks into the bottom of the pot.
  • Pour in chicken broth over the noodles.
  • Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  • Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
  • Garnish with scallions.
  • Enjoy!

Nutrition Facts : Calories 506 calories, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 11 grams

CHOW MEIN WITH CHICKEN AND VEGETABLES



Chow Mein with Chicken and Vegetables image

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
½ zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion

Steps:

  • Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
  • Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
  • Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  • Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g

Tips:

  • Use fresh ingredients: Fresh vegetables and high-quality chicken will make a big difference in the flavor of your chow mein.
  • Cook the noodles according to the package directions: Overcooked noodles will be mushy and unpleasant to eat.
  • Don't overcrowd the pan: If you try to cook too much food at once, it will not cook evenly. Cook the food in batches if necessary.
  • Use a wok or large skillet: A wok or large skillet will allow you to cook the food quickly and evenly.
  • Season the food to taste: Add soy sauce, oyster sauce, and other seasonings to taste.
  • Serve immediately: Chow mein is best served hot and fresh.

Conclusion:

Chicken chow mein is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a delicious meal that your whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken chow mein a try. You won't be disappointed.

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