Chicken Ramen

20 minutesServes 4
Chicken Ramen


  • 2 tbsp canola oil, divided*
  • 1 ½ lb chicken breast strips
  • Kosher salt and freshly ground pepper
  • 1 Stir Fry Veggie Kit
  • 1 pkg Kame Stir Fry Hokkien Noodles
  • 1 carton Ocean’s Halo Ramen Broth
  • Kimchee, optional
  • Dried seaweed, optional


In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Add chicken and season with salt and pepper, to taste. Cook on all sides until juices run clear and no pink remains, 7-10 minutes. Transfer to a plate and set aside.

Return skillet to heat and add remaining 1 tbsp canola oil. Add vegetables and sauté 7-10 minutes. Season with salt and pepper, to taste.

While veggies sauté, cook noodles according to package instructions. Add broth to a medium saucepan and bring just to a simmer.

To serve, divide noodles among 4 bowls. Top each equally with broth, chicken and veggies. Top with kimchee and seaweed, if desired.

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