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22 September 2021

This spicy chicken ramen recipe is easy-to-make comfort food, so much better than store bought ramen, with lots of chicken, noodles and veggies in a piquant broth. One of our favorites!

It’s time for Spicy Chicken Ramen, my friends! Are you a fan of ramen noodles? Ramen is a traditional Japanese noodle soup filled with noodles, meats and vegetables served in a highly flavored broth.

Unfortunately, ramen has been treated more as a fast food or even junk food in American and elsewhere in the world, more of a staple meal for hungry college students and people on the go.

While it is undeniably comfort food, it is in reality a wonderful dish easy to elevate with proper ingredients and customize to your own level of spiciness.

So forget the store bought packets of ramen noodles and make it my way. Nothing beats a homemade chicken ramen. I season my ramen broth with lots of great flavors for an easy chicken ramen that is still done in 30 minutes or less, yet far superior to grocery store fare.

I love this recipe. It’s definitely one of our favorites.

Let’s talk about how to make chicken ramen, shall we?

Chicken Ramen in a bowl with chopsticks

Chicken Ramen Ingredients

  • FOR THE CHICKEN RAMEN BROTH
  • Chicken Broth. Or use vegetable broth or chicken stock.
  • Serrano Peppers. For some extra heat and spiciness. You can omit, or use jalapeno peppers for milder heat.
  • Garlic.
  • Ginger.
  • Gochujang. Gochujang is a spicy Korean fermented chili paste. For milder ramen, use miso paste.
  • Chili Crisp. Use hot chili oil as a substitute. The chili crisp is great to get those extra crispy bits and also heat. Try my homemade chili crisp recipe.
  • Soy Sauce. 
  • Sesame Oil. 
  • Sambel Oelek. 1 teaspoon sambal oelek, or use chili-garlic sauce as a good substitute. You can add in more if you’d like.
  • Rice Wine Vinegar.
  • Sriracha. Or you can use your favorite hot sauce.
  • FOR THE CHICKEN RAMEN
  • Boneless Chicken. Use chicken breast or chicken thighs.
  • Ramen Noodles. Use wheat noodles, or you can use other egg noodles.
  • Carrot.
  • Shiitake Mushrooms. 
  • Salt. To taste.
  • EXTRAS
  • Soft Boiled Eggs. Optional. So good in ramen.
  • Garnish. Fresh chopped parsley, green onion, spicy chili flakes, extra sliced peppers.

Mike taking a scoop of Chicken Ramen from the bowl

How to Make Chicken Ramen – the Recipe Method

MAKE the CHICKEN RAMEN BROTH

Add the chicken broth to a large pot and heat to medium heat. Add the garlic and ginger, serrano peppers, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated. Bring to a boil.

Whisking the sauce for making miso ramen

CHICKEN and RAMEN NOODLES

Poach and Shred the Chicken. Add the chicken to the ramen broth and reduce the heat to simmer. Poach the chicken for 10 minutes, or until cooked through. Remove the chicken and shred it in a bowl with a couple of forks. Set aside until ready to use. 

Shredding chicken for Chicken Ramen

Ramen Noodles. Add the ramen noodles to the broth and cook until the noodles are softened, about 5 minutes.

PREP the VEGETABLES

The Carrots. While the chicken is poaching or noodles are cooking, heat a pan or wok to medium heat and add 1 teaspoon sesame oil. Add the carrots and stir fry for 2-3 minutes to soften. Set them into a bowl and toss them with a bit more sesame oil, 1/2 teaspoon rice wine vinegar and a pinch of salt. Set aside.

Seasoned carrots for Chicken Ramen

The Mushrooms. Heat the pan or wok back to medium heat and add the mushrooms. Stir fry the mushroom slices for 1-2 minutes, to preference. Set into a bowl and toss with a bit more sesame oil, 1/2 teaspoon rice wine vinegar and a pinch of salt.

Sauteed shitake mushrooms for Chicken Ramen

ASSEMBLE THE CHICKEN RAMEN

Noodles and Vegetables. Remove the ramen noodles from the broth and distribute to 2 large bowls. Top each with half the chicken, carrots, mushrooms and sliced soft boiled eggs. 

Broth. Pour the ramen broth evenly into the bowls.

Garnish and Serve. Garnish with fresh chopped parsley, red pepper flakes, green onion and sliced peppers, sesame seeds if desired. Serve.

Spicy Chicken Ramen ready to serve

Boom! Done! Your big bowl of spicy chicken ramen is ready to serve! Looks so good, doesn’t it? I’m ready to dig right into this. Comfort food at its finest. Such a great recipe. I love a good easy recipe.

Recipe Tips & Notes

  • For the Chicken. Any boneless chicken works for chicken ramen, including chicken breast or chicken thighs. I like to poach my chicken in the ramen broth then shred it. However, you can cook it in a pan when you cook the vegetables instead. Simply season the chicken, pan sear in sesame oil, then slice and serve. Save yourself some time and use shredded rotisserie chicken.
  • The Heat Factor. Fairly HOT. I make my chicken ramen SPICY. You can easily dial back on the spicier ingredients, such as gochujang and serrano peppers. If you’re looking for even SPICIER ramen, add in some hotter peppers, extra chili flakes, and also more of the hot stuff, like gochujang. 
  • The Noodles. Traditional ramen is made with Chinese style wheat noodles. You can often find these in grocery stores near the ramen packages or in the Asian aisle. I buy mine from a local Asian market. I love using thin round wheat noodles. You can also make it with egg noodles. 
  • Other Seasonings and Flavors. Ramen is VERY easy to customize with other spices and ingredients. Some popular additions include miso paste, fish sauce, chili sauce, rice vinegar, hot sauce, brown sugar or honey for a touch of sweetness, and more. Use your favorites!
  • Store Bought Ramen Noodles. If you have a hard time finding ramen noodles, you can use the noodles that come in the pre-made packages of ramen found in grocery stores, like chicken ramen or beef ramen. Just discard the seasoning packets and build your own. So much better that way!

Spicy Chicken Ramen in a bowl

That’s it, my friends. I hope you enjoy my chicken ramen recipe. Extra spicy and easy to customize! Let me know if you make it. I’d love to hear how you made it your own.

Try Some of My Other Popular Recipes

Chicken Ramen in a bowl with soft boiled eggs

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Ramen Recipe
Print Recipe
5 from 1 vote

Chicken Ramen Recipe

This spicy chicken ramen recipe is easy-to-make comfort food, so much better than store bought ramen, with lots of chicken, noodles and veggies in a piquant broth. One of our favorites!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: chicken, gochujang, noodle bowl, noodles, ramen, spicy
Servings: 2
Calories: 721kcal

Ingredients

FOR THE CHICKEN RAMEN BROTH

  • 5 cups chicken broth or use vegetable broth
  • 2 serrano peppers sliced (use 1 jalapeno for milder)
  • 4 cloves garlic smashed
  • 1 thumb sized knob of fresh ginger peeled and sliced
  • 3 tablespoons gochujang or to taste - I usually use 1/4 cup
  • 1 tablespoon chili crisp or use hot chili oil
  • 1 tablespoon soy sauce or more to taste
  • 1 tablespoon sesame oil
  • 1 teaspoon sambal oelek or use chili-garlic sauce
  • 1 tsp rice wine vinegar
  • Sriracha to taste or use your favorite hot sauce

FOR THE CHICKEN RAMEN

  • 6 ounces boneless chicken use chicken breast or chicken thighs
  • 4 ounces ramen noodles
  • 1 large carrot thinly sliced
  • 6 shiitake mushrooms thinly sliced
  • 1 teaspoon sesame oil + more to taste
  • 1 teaspoon rice wine vinegar
  • Salt to taste

EXTRAS

  • 2 soft boiled eggs sliced in half
  • Fresh chopped parsley green onion, spicy chili flakes for serving

Instructions

MAKE THE CHICKEN RAMEN BROTH

  • Add the chicken broth to a large pot and heat to medium heat.
  • Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated. Bring to a boil.

CHICKEN AND RAMEN NOODLES

  • Add the chicken to the ramen broth and reduce the heat to simmer. Poach the chicken for 10 minutes, or until cooked through.
  • Remove the chicken and shred it in a bowl with a couple of forks. Set aside until ready to use.
  • Add the ramen noodles to the broth and cook until the noodles are softened, about 5 minutes.

VEGETABLES

  • While the chicken is poaching or noodles are cooking, heat a pan or wok to medium heat and add 1 teaspoon sesame oil. Add the carrots and stir fry for 2-3 minutes to soften. Set them into a bowl and toss them with a bit more sesame oil, 1/2 teaspoon rice wine vinegar and a pinch of salt. Set aside.
  • Heat the pan or wok back to medium heat and add the mushrooms. Stir fry the mushroom slices for 1-2 minutes, to preference. Set into a bowl and toss with a bit more sesame oil, 1/2 teaspoon rice wine vinegar and a pinch of salt.

ASSEMBLE THE CHICKEN RAMEN

  • Remove the ramen noodles from the broth and distribute to 2 large bowls.
  • Top each with half the chicken, carrots, mushrooms and sliced soft boiled eggs.
  • Pour the ramen broth evenly into the bowls.
  • Garnish with fresh chopped parsley, red pepper flakes, green onion and sliced peppers. Serve.

Nutrition

Calories: 721kcal | Carbohydrates: 60g | Protein: 45g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 2233mg | Potassium: 1301mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5501IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 5mg