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I like my instant ramen meals to have protein in them and there’s not much that packs more protein than the humble chicken breast. They’re easy to cook and does a great job at absorbing the flavors of the noodles that it is paired with.
Leveling up Noodles with Chicken Breast
When it comes to adding chicken to my ramen, pan-searing is often my go-to method. It’s incredibly fast, allowing you to have a protein-packed topping ready in minutes. The searing creates a nice, slightly browned exterior that adds a bit of texture, and the chicken stays juicy enough to soak up all that flavorful broth.
It also takes on marinades and seasonings really well, letting you customize the flavor to match your ramen.
Cooking Temperatures
To ensure your chicken breast is cooked through and safe to eat, the USDA recommends a minimum internal temperature of 165°F (74°C). Use an instant-read meat thermometer inserted into the thickest part of the breast to check for doneness.
Personally, I like to cook my chicken until it reaches an internal temperature of 160°F (71°C), as it will continue to rise to the safe 165°F while it rests.
Frequently Asked Questions
Aim for boneless, skinless chicken breasts that are about ¾ to 1 inch thick for quick and even cooking.
Marinating adds flavor and can help keep the chicken moist, but it’s not strictly necessary if you’re short on time. Simple salt and pepper work too especially since you may be adding it to flavorful noodles and broth.
Ways to Prepare Chicken Breast
- Pan-Sear: This is often my go-to for speed and the nice, slightly browned exterior it creates. Pat the chicken completely dry before seasoning to help with that sear. I heat a non-stick skillet over medium-high heat with a little oil, then sear for 4-6 minutes per side until golden brown.
- Bake: For a more hands-off approach, baking chicken breast can result in very tender and evenly cooked meat. Season and bake until just done.
- Grill: For a smoky flavor, quickly grill thin slices or a whole chicken breast over high heat. The char adds another layer of deliciousness.
- Shredded/Pulled: Cook chicken breast (by boiling, baking, or slow cooking), then shred it. This is perfect for mixing into the ramen, absorbing the broth, and is great for meal prepping.
- Leftovers: Don’t forget the power of pre-cooked chicken! Thinly sliced or shredded leftover chicken (roasted, grilled, or pan-seared) makes for an effortless and delicious ramen upgrade.
- Pre-marinated: For an extra flavor boost, you can marinate chicken breast slices or cubes ahead of time in something like chili oil, soy sauce, and garlic powder. This is perfect for quick stir-fries or pan-sears when you want a specific flavor like my Chili Oil Chicken Noodles.
My Instant Ramen Suggestions
- Nongshim Spicy Shin Ramyun Noodle Soup
- Tapatio Original Ramen Noodle Soup
My Take
What I love about pan-seared chicken breast in ramen is how it soaks up all that delicious broth. It takes on the flavors so well. And since I’m always looking for a high protein option that doesn’t take forever to cook, chicken breast seared in a pan is a definite winner for me.
