This is my Lemon Chicken Ramen and it’s my favourite noodle dish to eat at the moment because it’s comforting and refreshing at the same time. It takes less than 20 minutes to make and is all made in one pan so it’s super low effort, and honestly so delicious.
I absolutely love a creamy ramen, and I also love the flavour of zesty lemons...so I thought why not create a ramen recipe that has elements of summer in it. Enter my Lemon Chicken Ramen.
It comes together in around 20 minutes and is the perfect combination of comforting and refreshing. I've topped it with mangetouts, parsley, lemon wedges and sesame seeds, but feel free to add whatever you fancy on top!
If you're a huge fan of ramen recipes like me, then you'll love my viral Marry Me Chicken Ramen which is so creamy and delicious. If you like a dry ramen recipe, then my spam ramen is for you! If you're a Wagamama fan, then you'll love my copycat recipe for Wagamama chicken ramen!
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Why You'll Love This Recipe
Quick to make - We all love a recipe that doesn't take all evening to make. This Lemon Chicken Ramen is just that. Taking less than 30 minutes, this recipe is perfect for a quick weeknight meal to make for yourself, with friends, or family! Another great recipe that takes around 15 minutes to make is my Egg Noodles with Ground Beef recipe which is slightly spicy, fresh, and delicious! Or if you're looking for a cold noodle recipe for a hot summer's day, then my cold ramen recipe inspired by Japanese Hiyashi Chuka is such a good option!
One pan meal - A one-pot meal can save the day. Less washing up and easy cooking, this dish is really simple for when you've had a busy day. Made all in one pan, this creamy ramen is honestly a life saver for when you just don't have time!
Comforting yet refreshing - On a summer's day, you might still fancy a ramen but want something that's still refreshing, well this recipe is for you! The lemon comes through and just fills the broth with freshness. If you're a fan of lemon, then you'll love my one pan lemon boursin pasta, it's so good!
Ingredients
Chicken breast: I've used chicken breast for this recipe, but if you'd prefer to use thighs...go for it! If you're looking to make this dish veggie or vegan, I'd recommend replacing the chicken with portobello mushrooms or tofu.
Garlic: Fresh garlic is great for this recipe, but you can also use garlic granules if that's all you have.
Oregano: I've used dried oregano. Feel free to use fresh or dried parsley too.
Paprika: This is optional but it's a lovely spice to add for a bit of a kick and edge to the flavour.
Chilli flakes: I've used classic supermarket chilli flakes, but if you don't like spice, feel free to omit them.
Chicken stock: This adds a lovely depth of flavour to the broth. Once again, if you're looking to turn this dish veggie or vegan, feel free to use veggie stock instead.
Lemon: For our element of summer freshness, we're using fresh lemon juice.
Cream: You'll need single cream or light cream. Feel free to use vegan alternative, I like unsweetened soy cream.
Noodles: I've used ramen noodles that take 2-3 minutes to cook. You could also use udon noodles if you fancy! Another noodle chicken dish I love is my sweet and sour noodles recipe, great for a weeknight meal!
Toppings: You can top the lemon chicken ramen with whatever you fancy, but I've topped it with parsley, mangetouts, lemon wedges, and sesame seeds.
Check out the recipe card below for all the ingredient details.
Step by Step Instructions with Photos
Step 1: First up, coat your chicken breasts in a mixture of flour, salt, and pepper. Place a saucepan on medium heat and drizzle in some olive oil. Add in the chicken breasts and cook on each side for 3 minutes until golden. Remove and set aside.
Step 2: Using the same saucepan, add in finely chopped garlic, paprika, oregano, and chilli flakes. Give everything a good stir, then pour in your chicken stock and squeeze in your lemon juice. Pour in the cream and give everything a stir.
Step 3: Place your chicken breasts back into the saucepan and add on the lid. Cook for 5-10 minutes, then remove the chicken breasts once again and set them aside.
Step 4: Drop the noodles into the broth and cook for 2-3 minutes or based on packet instructions.
Step 5: Meanwhile, slice up your chicken breast ready to top your lemon chicken ramen.
Step 6: Once your noodles are ready, divide the noodles and broth between two bowls. Top with your sliced chicken breast, parsley, lemon wedges, mangetouts and sesame seeds. Enjoy!
What to do with leftovers
Storage: If you have any leftover lemon chicken ramen, store everything in an airtight container and into the fridge for up to 3 days.
Freezing: You can absolutely freeze this recipe. However, the chicken, broth, and noodles might experience a change in texture! Make sure to defrost/thaw overnight in the fridge before reheating.
Reheating: I would personally recommend heating this dish up on the stove top in a large saucepan. Feel free to add some more chicken stock to loosen up the broth. If you want minimal washing up, then place it in the microwave until piping hot.
FAQs
I used the ramen noodles from Itsu, but you can use any fresh ramen noodles you fancy!
Absolutely! Sub out the chicken for portobello mushroom or tofu. Replace the chicken stock with vegetable stock, and the cream with unsweetened soy cream.
Tenderstem broccoli would be delicious as a topping. You could also add sweet corn, tempeh, or edamame.
Other related recipes you might enjoy!
If you tried this Lemon Chicken Ramen or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Lemon Chicken Ramen
Ingredients
- 2 chicken breasts
- 50g all purpose flour season with salt and pepper
- 2 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 600ml chicken stock
- ½ lemon juiced
- 300 ml single or light cream
- 150g fresh ramen noodles
Lemon Chicken Ramen toppings
- 5g parsley finely chopped
- Lemon wedges
- Mangetouts
- Sesame seeds
Instructions
- First up, coat your chicken breasts in a mixture of flour, salt, and pepper. Place a saucepan on medium heat and drizzle in some olive oil. Add in the chicken breasts and cook on each side for 3 minutes until golden. Remove and set aside.
- Using the same saucepan, add in finely chopped garlic, paprika, oregano, and chilli flakes. Give everything a good stir, then pour in your chicken stock and squeeze in your lemon juice. Pour in the cream and give everything a stir.
- Place your chicken breasts back into the saucepan and add on the lid. Cook for 5-10 minutes, then remove the chicken breasts once again and set them aside.
- Drop the noodles into the broth and cook for 2-3 minutes or based on packet instructions.
- Meanwhile, slice up your chicken breast ready to top your lemon chicken ramen.
- Once your noodles are ready, divide the noodles and broth between two bowls. Top with your sliced chicken breast, parsley, lemon wedges, mangetouts and sesame seeds. Enjoy!
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