Dairy-Free Spicy Chicken Ramen
Dive into a bowl of bold flavors with this Dairy-Free Spicy Chicken Ramen, a comforting yet fiery twist on the classic ramen dish. Perfect for spice lovers, this recipe combines tender, seared chicken breasts, aromatic minced garlic and ginger, and a rich, spicy broth infused with red chili paste, tamari, and sesame oil. Fresh vegetables like shiitake mushrooms, baby bok choy, and julienned carrot add vibrant texture and nutrition, while gluten-free ramen noodles make it an inclusive option. Topped with soft-boiled eggs (optional), green onions, and a squeeze of lime, every bite bursts with umami-packed goodness. Ready in under an hour, this dairy-free recipe is perfect for a warming weeknight meal or an impressive dish for guests craving authentic Asian-inspired comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Avocado oil (or any neutral oil)
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Red chili paste (like Sambal Oelek)
- 6 cups Chicken broth
- 3 tablespoons Tamari (gluten-free soy sauce alternative)
- 1 teaspoon Sesame oil
- 1 tablespoon Brown sugar or coconut sugar
- 9 ounces Ramen noodles (gluten-free or regular, if desired)
- 1 cup Shiitake mushrooms, sliced
- 2 pieces Baby bok choy, halved
- 1 piece Carrot, julienned
- 2 pieces Green onions, sliced
- 2 pieces Soft-boiled eggs (optional)
- 0.5 teaspoon Crushed red chili flakes (optional)
- 1 piece Lime wedges, for serving
Instructions
Heat a large pot over medium heat and add the avocado oil.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes on each side, until golden brown. Remove and set aside to rest.
In the same pot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red chili paste and cook for another 1 minute.
Pour in the chicken broth, tamari, sesame oil, and brown sugar. Stir well and bring the mixture to a simmer.
Slice the seared chicken into thin strips and return it to the pot.
Add the shiitake mushrooms, baby bok choy, and julienned carrot to the broth. Let simmer for 10 minutes.
Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the cooked noodles evenly among bowls. Ladle the spicy chicken broth and vegetables over the noodles.
Top with green onions, optional soft-boiled eggs, and a sprinkle of crushed red chili flakes for extra heat.
Serve with lime wedges on the side and enjoy your dairy-free spicy chicken ramen!
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 10352 mg | 450% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 34.7 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 562 mg | 43% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4105 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
