Chicken Ramen Recipe

5 from 2 votes

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

Cook Time15

Course: Main Course

Cuisine: American, Japanese

Keyword: chicken, gochujang, noodle bowl, noodles, ramen, spicy

Servings:

Calories: 721kcal

Author: Mike Hultquist

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