Spicy Chicken Ramen

Name: Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon red chili paste; 2 tablespoons sesame oil; 4 cloves garlic, (minced); 1 tablespoon ginger, (minced); 4 cups chicken broth; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sriracha; 2 packs ramen noodles; 1 cup mushrooms, (sliced); 1 cup shredded carrots; 2 soft boiled eggs, (halved); 2 green onions, (sliced); 1 tablespoon sesame seeds; 1 teaspoon red pepper flakes

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This Spicy Chicken Ramen recipe features spicy red chili paste-seasoned chicken, savory broth, and perfectly cooked noodles, and topped with a soft-boiled egg.

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Homemade ramen is much healthier than the pre-made packages of ramen you’ll find at the grocery stores. Our ramen recipe is full of wholesome ingredients and rich flavors!

The best part about making homemade ramen is that you can control the spice levels and feel good about the food you’re eating.

A ramen packet from the store might be a quick dinner, but homemade ramen recipes are just as easy and fast to make. This flavorful dish only takes 30 minutes to make.

The spiciness in your bowl of ramen comes from two places. The chicken breast, rubbed with red chili paste, permeates its spicy flavor into the ramen broth. You also get spiciness from the sriracha in the flavorful broth itself.

Along with the spicy ingredients in this ramen bowl is the crunch of your favorite veggies. Carrots and green onions provide great flavor and texture, but adding bean sprouts or bok choy is an easy way to provide extra texture and a lot of flavor with your spicy ramen noodles.

Why You’ll Love this Recipe:

Bold & Spicy Flavor: The chicken is coated in red chili paste, giving it a deep, smoky heat that pairs perfectly with the rich broth.
Rich, Savory Broth: Simmered with garlic, ginger, soy sauce, and sesame oil, this broth is packed with umami and warmth.
Noodles Cooked in the Broth: Instead of boiling separately, the noodles soak up the broth’s flavors for an extra satisfying bite.
Perfectly Balanced Textures: Tender chicken, chewy ramen, and veggies create a mouthwatering contrast in every spoonful.
Quick & Easy: Made in under 30 minutes with simple ingredients, it’s a comforting, homemade alternative to takeout.
Customizable Toppings: Top it with eggs, green onions, sesame seeds, or extra chili for your perfect bowl.

Ingredients to Make Spicy Chicken Ramen:

chicken breasts. Coat the chicken in red chili paste before pan-frying to infuse it with bold, spicy flavor. Cook it completely in the pan for a crisp, caramelized exterior.
red chili paste. Adds heat and complexity. Adjust the amount based on spice preference. Gochujang or sambal oelek are great alternatives.
garlic & ginger. Freshly minced garlic and ginger give the broth a more aromatic, authentic taste. Avoid using powdered substitutes.
chicken broth. Use high-quality, organic chicken broth or homemade chicken broth for the most flavor.
soy sauce. Regular soy sauce adds umami depth, but coconut aminos can be used for a gluten-free recipe.
ramen noodles. Use instant ramen noodles, or swap for a gluten-free alternative like rice noodles, which absorb broth well while maintaining a tender texture.
soft boiled eggs. Soft-boiled eggs with a slightly runny yolk enhance the texture and richness of the dish.

How to Make Spicy Chicken Ramen:

Rub the chicken breasts with the red chili paste, ensuring they are evenly coated. Heat 1 tablespoon of sesame oil in a pan over medium heat. Pan-fry the chicken for 5–6 minutes per side until fully cooked and golden brown. Remove from the pan, let rest for 5 minutes, then slice into thin strips.
In a large pot, heat the remaining 1 tablespoon of sesame oil over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
Stir in soy sauce, rice vinegar, and sriracha. Pour in the chicken broth and bring to a gentle simmer.
Add mushrooms and carrots, cooking for 3–4 minutes until slightly tender. Add the ramen noodles directly into the broth and cook according to package instructions, stirring occasionally.
Divide the cooked noodles and broth into bowls. Top with sliced chicken, boiled egg halves, green onions, and sesame seeds. Drizzle with extra sesame oil or sriracha if desired.

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Recipe Notes & Tips:

Pan-Fry for the Best Texture: Cooking the chicken completely in the pan creates a crispy, flavorful exterior. Avoid overcrowding the pan to get an even sear.
Simmer the Broth Gently: Allow the broth to develop flavor by simmering the garlic, ginger, and sauces for a few minutes before adding the vegetables and noodles.
Don’t Overcook the Noodles: Cook the ramen directly in the broth, but only until just tender to prevent them from getting too soft.
Gluten-Free Option: Swap ramen noodles for rice noodles, which absorb broth well while maintaining a tender texture.
Adjust the Spice Level: Add more sriracha or chili paste for extra heat, or reduce them for a milder broth.
Soft-Boiled Eggs for Richness: For perfect soft-boiled eggs, cook them for 6–7 minutes, then place them in an ice bath before peeling.
Garnish for the Best Flavor: Green onions, sesame seeds, and a drizzle of sesame oil add depth and freshness to the final dish.

Serving Suggestions:

How to Store:

Refrigeration: Store leftover ramen in an airtight container in the refrigerator for up to 3 days. For best results, store the broth and noodles separately to prevent the noodles from becoming too soft.
Reheating: Reheat the broth over medium heat on the stovetop until hot, then add the noodles just before serving. If reheating in the microwave, heat the broth first, then add the noodles and let them warm through.
Freezing: The broth can be frozen for up to 2 months in a freezer-safe container. However, it’s best to cook fresh noodles when serving, as ramen noodles do not freeze well.
Meal Prep: Store the cooked chicken, broth, and toppings in separate containers for easy assembly throughout the week.

FAQs:

How can I make it spicier?

Increase the red chili paste, add more sriracha, or sprinkle in red pepper flakes for extra heat.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust the cooking time as thighs may take a few minutes longer to cook through.

Can I add other vegetables?

Absolutely! Bok choy, spinach, bell peppers, or snap peas make great additions.

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