Easy Rosemary Chicken Ramen Recipe

A packet of chicken ramen noodles is handy when you need something quick, but on its own it isn’t exactly the most exciting dinner. Add rosemary and garlic chicken, though, with a little lemon over the top, and you’ve got a much more substantial meal without making it complicated.

These rosemary chicken ramen noodles take around 20 minutes and serve two. You cook the chicken in a frying pan while the noodles are cooking, so there isn’t much waiting around either.

The combination is slightly unusual because rosemary isn’t something you’d normally associate with ramen, but that’s really the point of this recipe. This isn’t trying to be traditional Japanese ramen; it’s an easy way of turning a packet of chicken noodles into a proper meal.

If you want something more broth-based and considerably spicier, have a look at my chilli chicken ramen instead. That uses Sriracha, ginger, soy, fresh chilli, coriander and lime, so the two recipes are very different.

What you need for rosemary chicken ramen noodles

You don’t need much for this recipe, which is part of the appeal. You’ll need:

• 1 large or 2 thin boneless, skinless chicken breasts
• ½ teaspoon black pepper
• 1 clove garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 packet roasted chicken noodles with the seasoning
• Extra rosemary or a slice of lemon to serve, if you fancy it

If you use one large chicken breast, slice it horizontally through the middle to make two thinner pieces. They’ll cook more evenly and you can then slice them neatly to put over the noodles.

How to make chicken ramen noodles with rosemary

Coat the chicken with the black pepper, garlic and finely chopped rosemary.

Heat the olive oil in a frying pan and cook the chicken until it is nicely browned on the outside and thoroughly cooked in the middle.

While the chicken cooks, prepare the ramen noodles according to the packet instructions. Once they’re cooked, drain them and mix through the seasoning supplied with the noodles.

Remove the cooked chicken from the pan, allow it to rest briefly and then cut it into slices.

Divide the seasoned noodles between two bowls and arrange the sliced rosemary chicken over the top. You can spoon a little of the oil and cooking juices from the pan over the chicken and noodles if you like.

Finish with a little extra rosemary or a slice of lemon. I particularly like the lemon because a squeeze over the finished bowl cuts through the richness of the noodles and olive oil.

Using packet ramen noodles for a quick dinner

I know packet noodles sometimes get treated as though they’re something we should be embarrassed to have in the cupboard, but I’m not interested in pretending everyone has the time or inclination to make noodles and broth from scratch.

They’re convenient. Sometimes convenient is exactly what you need.

Adding chicken turns a packet into something much more substantial, and because the chicken is cooked separately with garlic, rosemary and black pepper, you’re not simply tipping extra ingredients into instant noodles and hoping for the best.

You could use a different chicken-flavoured packet noodle if you can’t find one labelled roasted chicken. Brands vary in noodle weight, seasoning and cooking instructions, so follow the packet directions for the noodles rather than trying to apply one cooking time to every brand.

What if I don’t want to use packet noodles?

You can use plain dried noodles instead, although you’ll need to provide the flavour that would otherwise come from the seasoning sachet.

The simplest option is to cook your noodles and use chicken stock for flavour. It won’t taste identical to the packet version because different noodle seasonings contain different herbs and flavourings, but it gives you somewhere sensible to start.

If you regularly have packets of noodles lurking in the cupboard, you might also find my guide to instant noodles useful.

Can I add vegetables?

Definitely. If you want to bulk the noodles out a little, vegetables such as mushrooms, pak choi, shredded carrot, cabbage or sweetcorn would all be easy additions.

I’d choose one or two rather than adding everything you can find in the fridge. This is supposed to be a quick, simple chicken noodle dinner and there’s no need to turn it into a completely different recipe.

Mushrooms would be my first choice with rosemary and garlic, but that’s very much down to personal preference.

Can I use dried rosemary?

Fresh rosemary is what I’ve used in the recipe, but dried rosemary is an option if that’s what you already have.

Dried herbs can taste more concentrated than fresh ones, so I wouldn’t automatically replace fresh rosemary spoon-for-spoon. Add it cautiously rather than ending up with chicken that tastes overwhelmingly of rosemary.

Can I make it spicy?

You can, although if spicy ramen is what you’re actually craving I’d make my chilli chicken ramen instead because that recipe has been designed around those flavours.

For this recipe, I like keeping the rosemary, garlic, black pepper and lemon as the main flavours. That’s also what gives the two chicken ramen recipes on my site a reason to exist separately!

Is this authentic ramen?

No, and I wouldn’t pretend it is.

This recipe uses a packet of seasoned chicken ramen noodles topped with pan-fried rosemary and garlic chicken. Traditional Japanese ramen is a much broader and more complex dish with many different regional styles, broths, noodles and toppings.

Think of this as a quick chicken noodle dinner using ramen noodles rather than an attempt to recreate an authentic Japanese ramen.

What can I serve with rosemary chicken ramen?

For a quick lunch or dinner, I’d simply serve it as it is. You have the noodles and chicken together, and you can add vegetables if you want more in the bowl.

If you want something alongside it, you could add a small portion of gyoza or some vegetables, but I wouldn’t make extra food just for the sake of making the meal look bigger.

Can I make this vegetarian?

You could use the basic idea to make a vegetarian version, but you would need to change more than just the chicken.

Check the ingredients of the noodle packet and seasoning because chicken-flavoured noodles aren’t necessarily suitable for vegetarians. Choose a vegetarian noodle flavour and replace the chicken with something such as tofu or a meat-free alternative that works with rosemary and garlic.

There are plenty more ideas in my vegetarian recipes if you’re cooking for someone who doesn’t eat meat.

Food safety when cooking the chicken

The cooking time for chicken can vary depending on its thickness, so don’t rely purely on the clock. Make sure it is thoroughly cooked before slicing and serving it.

Keep raw chicken away from foods that won’t be cooked, wash your hands and utensils after handling it, and don’t wash raw chicken because splashing water can spread bacteria around your kitchen.

If you have leftovers, cool and refrigerate them promptly and follow current Food Standards Agency advice on storing and reheating leftovers. Reheat them until they’re steaming hot throughout.

More easy chicken recipes

If you’re looking for something with much more heat, try my chilli chicken ramen with Sriracha and ginger. It has a spicy broth and fresh toppings, so it’s a completely different meal despite both recipes using chicken and noodles.

You can also browse my healthy chicken recipes for curries, pasta dishes, rice meals, slow cooker recipes, air fryer chicken and plenty of other family dinner ideas.

If chicken and pasta are more your thing, my chicken pasta recipes collection is another good place to start.

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I hope you enjoy making and eating your rosemary chicken ramen.

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