Chicken Ramen Meal Prep 

Ramen has a very checkered history starting with its origin and ranging to being "poor people food." When enjoyed in its traditional way, ramen is hearty and satisfying. Our Chicken Ramen meal prep recipe is gluten-free, protein-packed homemade goodness that rivals Asian takeout. The flavors of this dish are tart and tangy. The bold flavors make chicken Ramen a rich treat for lunch at work, home, or on the go. 

How long will Chicken Ramen last for?

Ramen lasts for 2 to 3 weeks in the refrigerator; cooked chicken lasts up to four days, and the hard-boiled eggs will last for one week. Store Chicken Ramen in these meal prep containers.

Can Chicken Ramen be frozen?

Yes, you can freeze our Chicken Ramen meal prep recipe. Store noodles and chicken in airtight containers or freezer bags. Be sure to label and date. Chicken Ramen reheat straight from the freezer. Chicken Ramen can freeze for 4 to 5 months. 

Chicken Ramen Meal Prep Ingredients:

• ¾ lb. Boneless, Skinless Chicken Thighs (~2-3 chicken thighs)
• 32 oz. Chicken Broth or Stock (if using low-sodium, optionally add 1 tsp. Himalayan Pink Salt)
• 4 Radishes (thinly sliced)
• 2 Hard Boiled Eggs (peeled and halved)
• 2 Brown Rice and Millet Ramen Noodle Bricks (cooked to package’s directions)
• 4 Scallions/Green Onions (sliced)
• 1 Garlic Clove (minced
• 1 tsp. Grated Fresh Ginger
• 2 Tbsp. Tamari or Coconut Aminos
• 1 Tbsp. Avocado Oil (for sautéing in the pot)
• 1 Tbsp. Avocado Oil (for baking in the oven)
• 1 Tbsp. Brown Onion (finely diced)
• 1 Heaping Tbsp. Chickpea Miso Paste (or gluten-free White Miso Paste)
• Optional Add-in’s: sriracha, sesame seeds, red chili flakes

How do you make Chicken Ramen?

Our Chicken Ramen meal prep recipe is easy to make. The prep and cook times are under an hour. 

1. Preheat oven to 375 degrees and sear chicken thighs. 
2. Bake seared chicken thighs in the oven for 10-12 minutes. The chicken should be 165 degrees internally. We highly recommend this meat thermometer. 
3. Make the broth. Saute garlic, ginger, and onion. Then add broth, tamari, and miso. Serve this over the noodles. 

How to portion this recipe:

The meal prep recipe yields four servings. Each serving is broth over ramen noodles, topped with sliced chicken thighs, halved hard-boiled egg, and scallions. When storing, pack broth and noodles with fresh ingredients separately. Your best bet for rationing Chicken Ramen is to use two of these bowls for broth and ramen. Once the broth is warm, pour it into the noodles and add the fresh ingredients. These meal prep containers can go from heating to serving and are freezer friendly. 

More Ramen meal prep recipes:

If you enjoy our Chicken Ramen meal prep recipe -

First, let us know on Instagram @mealpreponfleek #mealpreponfleek. 

After that, check out similar meal prep recipes: 

Cold Chicken Soba Noodle Meal Prep

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Sesame Chicken & Broccoli Stir Fry Meal Prep

Other tips for making Chicken Ramen:

Here at Meal Prep on Fleek, we want you to get the best from our meal prep recipes. With that said, we searched for some tips on cooking, prepping, and storing Chicken Ramen: 

• Ramen is all about the broth and noodles. High-quality ramen doesn't need anything else! Make sure your broth is bold & flavorful. Your noodles should be fresh, homemade, and/or the best on the market. 
• The broth's flavor comes from having many ingredients. Herbs, spices, vegetables, bone, and fat. 
• You don't need to add salt to your broth. 
• But you never salt the ramen water! 
• Cook your noodles thoroughly.