This Baked Chicken Ramen is an easy, flavorful weeknight dinner made with tender ramen noodles, shredded chicken, fresh vegetables, and a creamy coconut-soy broth. Everything comes together in one baking dish, making this a simple, comforting meal without the hassle of cooking ramen on the stovetop. With frozen shelled edamame for added protein and texture, plus chili crisp, sesame oil, and your choice of sesame seeds or furikake seasoning, this baked ramen recipe is a delicious way to enjoy a cozy, flavorful dinner.
Why You’ll Love This Baked Ramen
- Easy one-dish meal: Everything bakes together in a 9×13-inch dish for minimal cleanup.
- Protein-packed: Shredded chicken and shelled edamame add protein to this satisfying noodle dish.
- Full of flavor: Coconut milk, soy sauce, sesame oil, and chili crisp create a rich, savory broth.
- Perfect for weeknights: A quick-prep dinner that’s comforting and satisfying.
Ingredients
For the Baked Ramen
- 2 cups chicken broth
- 1 can coconut milk
- 1 tbsp chili crisp or chili oil
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 3 blocks uncooked ramen (discard seasoning packets)
- 1 carrot, julienned
- 1 red pepper, julienned
- 1 cup frozen shelled edamame
- 1.5–2 cups shredded chicken
For Garnish
- Sesame seeds or furikake seasoning
How to Make Baked Chicken Ramen
1. Prepare the Broth
Preheat your oven to 400°F. In a bowl, whisk together the chicken broth, coconut milk, chili crisp or chili oil, sesame oil, and soy sauce until smooth. Pour the mixture into a 9×13-inch baking dish.
2. Add the Ramen and Vegetables
Add the 3 uncooked ramen blocks to the baking dish, discarding the seasoning packets. Add the julienned carrot, julienned red pepper, frozen shelled edamame, and shredded chicken, distributing the ingredients evenly throughout the dish.
3. Bake Covered
Cover the baking dish with foil and bake at 400°F for 14 minutes. Covering the dish helps the ramen cook in the flavorful broth.
4. Bake Uncovered
Remove the foil and continue baking for another 12 minutes. The ramen will continue cooking as the broth comes together with the chicken, vegetables, and edamame.
5. Garnish and Serve
Remove from the oven and gently mix everything together. Garnish with sesame seeds or furikake seasoning, then serve warm and enjoy!
Tips for Making Baked Ramen
Use cooked shredded chicken. This recipe is a great way to use leftover chicken or rotisserie chicken. Make sure your chicken is already cooked before adding it to the baking dish.
Use frozen shelled edamame. There’s no need to thaw the edamame before adding it to the baking dish. It cooks alongside the ramen and adds texture and plant-based protein.
Adjust the spice level. Chili crisp and chili oil can vary in heat. Use your preferred amount to customize the spice level.
Don’t skip the garnish. Sesame seeds or furikake seasoning add a delicious finishing touch and extra flavor to the ramen.
Serving Suggestions
This baked chicken ramen is delicious on its own, but you can also serve it with steamed vegetables, a simple cucumber salad, or your favorite Asian-inspired side dish.
Final Thoughts
This easy baked ramen recipe is a great option when you’re craving a comforting noodle dish without spending a lot of time in the kitchen. With a creamy coconut broth, tender chicken, fresh vegetables, edamame, and flavorful toppings, it’s a simple weeknight dinner that brings plenty of flavor to the table.
Leave a Reply