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This easy Chicken Ramen recipe turns instant ramen noodles into a flavorful and filling weeknight dinner. Ingredients like soy sauce and sriracha give the broth savory umami and heat, while rotisserie chicken, soft-boiled eggs, and veggies turn it into a complete meal.
Using those ridiculously cheap packs of instant ramen noodles to make a flavorful, filling weeknight dinner is one of my favorite kitchen hacks. I know many people immediately think of them as broke college kid food, which they are, but if you discard the sodium-packed seasoning packet, they become a cheap, accessible ingredient. I’ve turned them into everything from birria ramen to ramen chicken noodle soup to ramen noodle salad.
This chicken ramen recipe is my latest instant ramen upgrade. It fits the bill of what most people would consider traditional Japanese ramen, with a savory umami broth, shredded chicken, and lots of toppings. The instant ramen noodles keep it cheap and easy to make, but you still get all the flavors of a steaming bowl of ramen at the local Japanese restaurant. It’s really a win-win, especially for busy weeknights.
Why This Chicken Ramen Recipe Is So Good
- Easy weeknight dinner. Though the broth tastes like it’s been slow-cooked for hours, this chicken ramen comes together in just 35 minutes. Using instant ramen noodles and pre-cooked chicken, like rotisserie chicken, helps keep the prep time minimal and perfect for busy weekdays.
- Super flavorful broth. The broth is infused with sauteed garlic and ginger plus soy sauce, sriracha, rice wine vinegar, and a few other ingredients. Each addition helps add depth to the flavor profile and keeps this from being a one-note dish.
- The toppings! The broth and noodles are only part of what makes a bowl of ramen so good. It’s really the toppings that take it from good to exceptional. While you can add any toppings you want, I am partial to some scallions, a soft-boiled egg, carrots, and a bit of chili crisp oil for some heat in this chicken ramen.
Key Ingredients
This easy ramen recipe is made with easy-to-find Asian ingredients, plus some pantry staples. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Sesame oil & butter – The aromatics are sauteed in both. The butter provides richness while the sesame oil adds that classic nutty flavor.
- Garlic & ginger – Be sure to use freshly minced garlic and ginger for the best flavor.
- Chicken stock – Bone broth is also a great option. Both provide a rich, flavorful base for the ramen.
- Soy sauce – Adds the umami flavor to the broth. I recommend low-sodium if possible.
- Sriracha – Adds heat and flavor to the broth.
- Rice wine vinegar – Adds a bit of acidity to the broth.
- Brown sugar – Sweetens the broth just a bit.
- White pepper – If you don’t have white pepper, black pepper can be used as a substitute, though the flavor will be slightly different.
- Chicken – Any cooked and shredded chicken breast works. I like to use rotisserie chicken or leftover cooked chicken breast for convenience.
- Ramen noodles – Instant ramen noodles (with the flavor packs discarded!) work best for this recipe, but you can use fresh ramen noodles if available. Adjust the cooking time accordingly.
- Toppings – I like to top my bowls of chicken ramen with scallions, soft-boiled eggs, carrot, toasted sesame seeds, and spicy chili crisp oil.
How To Make Chicken Ramen
Starting with instant ramen noodles keeps this recipe quick and easy. The printable instructions can be found in the recipe card below.
- Saute the aromatics. Heat the sesame oil and butter over medium heat. Add the garlic and ginger. Cook for 1-2 minutes.
- Simmer. Add the chicken stock and bring to a gentle simmer. Stir in the soy sauce, sriracha, rice wine vinegar, brown sugar, and white pepper. Continue simmering for 5 minutes.
- Add the chicken & noodles. Add the chicken and let simmer for 2-3 minutes. Bring the soup to a boil. Add the ramen noodles and cook for 2-3 minutes, until tender.
- Serve. Divide the noodles and broth among four bowls. Top with scallions, soft-boiled egg halves, shredded carrots, toasted sesame seeds, and a drizzle of chili crisp oil. Enjoy!
Recipe Tips & Tricks
Here are a few ways to customize this easy chicken ramen recipe, plus a few general tips.
- Broth flavor add-ins. For a richer broth, you can add 1-2 tablespoons of miso paste or a splash of coconut milk.
- Make it spicy. If you prefer a spicier ramen, increase the sriracha or add a pinch of red pepper flakes.
- Don’t over-cook the noodles. Instant ramen noodles cook quickly, which is why they work so great for this recipe. But cooking them for too long makes them mushy, so be sure to add them once everything else is ready to go and cook just until tender.
- Make it vegetarian. For a vegetarian version, substitute chicken stock with vegetable broth and use tofu or mushrooms instead of chicken.
- How do I make soft-boiled eggs? To make soft-boiled eggs, boil eggs for 6-7 minutes, then transfer them to an ice bath for 5 minutes before peeling.
- More topping ideas. Add other toppings like corn, spinach, or nori sheets for extra flavor and texture.
How To Store & Reheat Leftovers
- Fridge: Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Be sure to keep any topping separate.
- Reheat: Reheat gently on the stovetop, adding a splash of broth or water if needed.
Chicken Ramen
This easy Chicken Ramen recipe turns instant ramen noodles into a flavorful and filling weeknight dinner. Ingredients like soy sauce and sriracha give the broth savory umami and heat, while rotisserie chicken, soft-boiled eggs, and veggies turn it into a complete meal.
Servings: 4 people
Ingredients
- 1 Tablespoon sesame oil
- 1 Tablespoon unsalted butter
- 4 cloves garlic minced
- 1 Tablespoon ginger root peeled and minced
- 6 cups chicken stock or bone broth
- 3 Tablespoons soy sauce
- 1 Tablespoon sriracha adjust to taste
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon brown sugar
- ¼ teaspoon white pepper
- 2 cups chicken breast cooked & shredded
- 3 packets instant ramen noodles discard flavor packets
For Toppings:
- 6 scallions thinly sliced
- 4 soft-boiled eggs halved
- 1 cup carrot shredded or julienned
- 1 Tablespoon toasted sesame seeds
- Spicy chili crisp oil optional
Instructions
- Heat the sesame oil and butter in a large pot over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Pour in the chicken stock or bone broth and bring to a gentle simmer.
- Stir in the soy sauce, sriracha, rice wine vinegar, brown sugar, and white pepper. Simmer for 5 minutes to allow the flavors to meld.
- Add the shredded chicken to the broth and let it heat through for 2-3 minutes.
- Bring the broth to a boil, then add the ramen noodles. Cook for 2-3 minutes, or until the noodles are tender.
- Divide the noodles and broth evenly among four bowls.
- Top each bowl with scallions, soft-boiled egg halves, shredded carrot, toasted sesame seeds, and a drizzle of spicy chili crisp oil, if desired.
- Serve immediately and enjoy!
Last Step:
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Notes
Store leftover chicken ramen in the fridge for up to 2 days.
Nutrition
Calories: 394kcal | Carbohydrates: 24g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 230mg | Sodium: 1547mg | Potassium: 937mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5890IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 3mg
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