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:
- 3/4 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.
- Preheat oven to 375 degrees and sear chicken thighs.
- Bake seared chicken thighs in the oven for 10-12 minutes. The chicken should be 165 degrees internally. We highly recommend this meat thermometer.
- 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:
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.
- 3/4 pound boneless, skinless chicken thighs
- 32 ounces chicken stock or broth
- 4 radishes thinly sliced
- 2 large hard boiled eggs peeled and cut in half
- 2 Brown Rice & Millet Ramen Noodle Bricks cooked according to package directions
- 4 Scallions sliced
- 1 clove garlic
- 1 tsp fresh ginger grated
- 2 tbsp Coconut Aminos
- 1 tbsp avocado oil
- 1 tbsp onion diced
- 1 tbsp White Miso Paste
- Sesame Seeds
- red chili flakes
- Preheat oven to 375℉.
- While the oven comes to temperature, heat on the stove a large pot over medium/high heat.
- Add (1 tbsp.) avocado oil, then add chicken thighs and let sear for ~2 minutes on each side.
- Remove seared chicken thighs from pot and if the oven has come to temperature, place seared chicken thighs onto a foil-lined baking sheet greased with remaining avocado oil. Bake on the middle oven rack for ~10-12 minutes or until internal temperature is 165℉. Set Aside once cooked.
- Meanwhile, add to the pot the onion, garlic, and ginger — sauté for ~3-5 minutes or until aromatic.
- Next, add to the pot the chicken broth, tamari, and miso — stir to gently deglaze the pan and then raise temperature to a boil.
- Once boiling, lower heat to medium/low and let simmer for ~15 - 20 minutes.
- When ready to enjoy, serve broth over ramen noodles and top with sliced chicken thighs, halved hard boiled egg, scallions, and radishes (as well as any optional ingredients).
- When storing: keep ramen broth base separate from ramen noodles and fresh toppings.
- When reheating: add ramen noodles to ramen soup base — the noodles will clump together when stored/cooled down, BUT not to worry because they will become just as good as when they were freshly made if reheated in the ramen broth.
- Once heated up: top with the fresh toppings just before serving and enjoying.