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Chicken Ramen Recipe
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5 from 2 votes

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