Description
This Spicy Chicken Ramen recipe delivers a flavorful and warming bowl of comfort with a rich, spicy broth infused with garlic, ginger, and chili garlic sauce, tender shredded chicken, and perfectly cooked ramen noodles. Topped with green onions, optional ramen eggs, and a finishing touch of sesame oil, it’s a quick and easy meal ready in under 20 minutes, perfect for a satisfying and delicious dinner.
Ingredients
Scale
Broth Ingredients
- 1 inch piece fresh ginger (peeled and minced)
- 2 garlic cloves (minced)
- 1 tablespoon butter
- 8 cups chicken stock (low sodium)
- 1/4 cup soy sauce
- 1/4 cup chili garlic sauce
- 1/4 cup brown sugar
- 1/4 cup sake (substitute dry white wine)
- 1/8 cup rice vinegar
Main Ingredients
- 4 packages ramen noodles (without seasoning packets)
- 3 cups chopped chicken (cooked)
- 6 ramen eggs (optional)
- 1 cup chopped green onions
- 1 tablespoon sesame oil (for finishing)
Instructions
- Sauté Aromatics: Heat the butter in a Dutch oven or large pot over medium heat. Add the minced garlic and ginger and sauté until they start to turn golden brown, releasing their fragrant aroma, about 2-3 minutes.
- Simmer Broth: Pour in the chicken stock, soy sauce, chili garlic sauce, brown sugar, sake (or dry white wine), and rice vinegar. Stir to combine and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
- Cook Noodles: While the broth simmers, cook the ramen noodles according to the package instructions, without using the seasoning packets. Once cooked, drain well.
- Assemble Bowls: Divide the cooked noodles evenly into six individual bowls. Ladle the hot broth over the noodles to cover them.
- Add Toppings: Top each bowl with shredded cooked chicken, chopped green onions, and optionally one ramen egg per bowl. Drizzle about 1/2 teaspoon of sesame oil over each serving. For extra flavor, sprinkle with sesame seeds and add sriracha if desired.
Notes
- This spicy chicken ramen is perfect for a quick and satisfying meal that packs a punch of bold flavors.
- The recipe can be customized with additional veggies such as bok choy or mushrooms for added nutrition and texture.
- Using low sodium chicken stock helps control the overall saltiness of the dish.
- Ramen eggs add richness but can be omitted for a lighter option.
- Leftover broth can be refrigerated and reused within 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 594 kcal
- Sugar: 17 g
- Sodium: 2740 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 199 mg
