Chicken Ramen Recipe
User Reviews
5.0
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
2
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Calories
721 kcal
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Course
Main Course
Chicken Ramen Recipe
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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!
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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
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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 Information
Show Details
Calories
721kcal
(36%)
Carbohydrates
60g
(20%)
Protein
45g
(90%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
239mg
(80%)
Sodium
2233mg
(93%)
Potassium
1301mg
(37%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5501IU
(110%)
Vitamin C
12mg
(13%)
Calcium
102mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 60g | 20% |
| Protein | 45g | 90% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 239mg | 80% |
| Sodium | 2233mg | 93% |
| Potassium | 1301mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5501IU | 110% |
| Vitamin C | 12mg | 13% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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