Description
This Teriyaki Chicken Ramen Bake is a quick and easy American-inspired main course combining tender cooked chicken, mixed vegetables, and flavorful ramen noodles baked in a savory teriyaki-style broth. It’s perfect for a comforting weeknight meal that comes together in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 4 packages chicken flavored ramen, single serving size (about 85 grams each)
- 2 cups frozen mixed vegetables
- 2 cups cooked, chopped chicken
Baking Sauce
- 2½ cups low sodium chicken broth
- ¼ cup low sodium soy sauce
- 1 tablespoon corn starch
- 1 seasoning packet from the ramen packages
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Noodles: Open the ramen packages and remove the seasoning packets. Place the dried noodles into the baking dish, breaking them if necessary to fit evenly.
- Add Toppings: Evenly spread the frozen mixed vegetables and cooked chopped chicken over the noodles in the baking dish.
- Make Sauce: In a bowl, whisk together the low sodium chicken broth, soy sauce, corn starch, and one seasoning packet until well combined.
- Combine and Cover: Pour the sauce mixture evenly over the noodles and toppings. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 27 minutes or until the ramen noodles are al dente and the mixture is bubbly.
- Serve: Remove from the oven carefully, let cool slightly, then serve warm.
Notes
- If using salted broth, omit or reduce the added seasoning packet to avoid excess saltiness.
- If you don’t have chicken broth, water can be used along with 1-3 seasoning packets to taste.
- Precooked chicken is recommended as cooking raw chicken in the bake takes longer than the noodles.
- Other noodle types such as fresh chow mein or regular pasta can be substituted but may require recipe adjustments.
- Ensure the baking dish is tightly covered with foil to prevent moisture loss and ensure even cooking.
