Chicken Ramen

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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.

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: Asian

Keyword: chicken ramen

Servings: people

Calories: 394kcal

Author: Jill

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!

Notes

Store leftover chicken ramen in the fridge for up to 2 days.

Nutrition