Spicy Chicken Ramen
Spicy chicken ramen is a bold, comforting noodle soup made with a savory broth, tender chicken, and classic ramen toppings.
Ingredients
- 1 pound 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
- 1 cup bok choy, chopped
- 2 soft boiled eggs, halved
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
Instructions
- Rub the chicken breasts with the red chili paste, making sure they are evenly coated. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Pan-fry the chicken for 5–6 minutes per side, until cooked through and lightly golden. 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 the garlic and ginger and sauté for 1–2 minutes, until fragrant.
- Stir in the soy sauce, rice vinegar, and sriracha. Pour in the chicken broth and bring to a gentle simmer.
- Add the mushrooms, shredded carrots, and the chopped bok choy stems (the thicker white parts). Cook for 3–4 minutes, until the vegetables begin to soften.
- Add the ramen noodles and the bok choy leaves directly to the broth. Cook according to the noodle package instructions, stirring occasionally, until the noodles are tender and the bok choy is wilted.
- Divide the noodles and broth between bowls. Top with the sliced chicken, soft boiled egg halves, green onions, sesame seeds, and red pepper flakes. Serve hot, with extra sriracha if desired.
Nutrition
Notes
- Cook the chicken separately: Searing the chicken on its own keeps it juicy and prevents it from overcooking in the broth.
- Layer the aromatics: Sautéing the garlic and ginger in sesame oil before adding the liquids helps build a deeper, more balanced broth.
- Add bok choy in stages: Cook the thicker bok choy stems with the other vegetables, then add the leaves at the end so they stay tender and bright.
- Watch the noodles: Ramen noodles cook quickly, so add them only when the broth is simmering and stir occasionally to prevent sticking.
- Serving Suggestions: This spicy chicken ramen pairs well with sides like our Asian Cucumber Noodle Salad or Tuna Poke Bowl for a comforting, complete meal.
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