Ramen Chicken 'n' Vegetables Recipe

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“I found this recipe years ago in a magazine and just had to try it that same night," recalls Buffy Sias of Whitehorse, Yukon Territory. "Now, it's become a family favorite, and even my toddler cleans her plate and asks for seconds!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 cups water
  • 2 packages (3 ounces each) chicken ramen noodles
  • 2 cans (8-3/4 ounces each) whole baby corn, drained
  • 1 small zucchini, sliced
  • 1 cup fresh sugar snap peas
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked chicken

Nutritional Facts

1-1/2 cup: 292 calories, 10g fat (4g saturated fat), 62mg cholesterol, 1177mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 26g protein.


  1. In a large saucepan, bring water to a boil. Stir in ramen noodles with contents of seasoning packets. Add the vegetables, soy sauce and pepper flakes.
  2. Reduce heat; cover and simmer for 3-4 minutes or until noodles and vegetables are tender, stirring occasionally. Stir in chicken; heat through. Yield: 6 servings.
Originally published as Ramen Chicken 'n' Vegetables in Simple & Delicious March/April 2008, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Deery User ID: 549352 74770
Reviewed Jan. 16, 2009

"Bot, could you copy and paste recipe here. When I click on recipe they put up page to subscribe to Taste of Home Magazine. I subscribe to 2 others magazines so I don't want to click on Taste of Home.   ~Deery~"

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