Ramen Noodle Delight
Dive into a bowl of irresistible comfort with our *Ramen Noodle Delight*, a quick and flavorful twist on classic ramen soup. Packed with tender shredded chicken, springy ramen noodles, and an array of fresh vegetables like baby spinach and julienned carrots, this dish offers a balance of hearty protein and vibrant greens. The garlic, ginger, and sesame oil-infused broth is simmered to perfection, delivering a savory, aromatic base enhanced by soy sauce and a hint of optional red pepper flakes for a touch of heat. Finished with soft, creamy boiled eggs and a sprinkle of green onions for garnish, this easy homemade ramen is a wholesome, budget-friendly, and satisfying meal that comes together in just 35 minutes. Perfect for busy weeknights or a cozy night in, this recipe serves four and is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 packages ramen noodles
- 6 cups chicken or vegetable broth
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 4 cloves garlic
- 1 tablespoon ginger
- 1 large carrot
- 2 cups baby spinach
- 3 stalks green onions
- 2 pieces boiled eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 2 cups water
Instructions
Place the chicken breasts in a medium pot, cover with the chicken or vegetable broth, and add 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Let it simmer and cook the chicken for about 12–15 minutes or until fully cooked. Remove the chicken and set aside, keeping the broth warm.
While the chicken cooks, finely chop the garlic and grate the ginger. Peel the carrot and julienne it into thin strips. Slice the green onions thinly, separating the white and green parts.
In a large skillet or saucepan, heat the sesame oil over medium heat. Add the garlic, grated ginger, and the white parts of the green onions. Sauté for 1–2 minutes until fragrant.
Pour the reserved warm broth from the pot into the skillet or saucepan with the aromatics. Stir in the soy sauce, salt, black pepper, and red pepper flakes (optional). Let the broth simmer while other ingredients are prepared.
Cook the ramen noodles in a separate pot according to the package instructions (usually 3–5 minutes). Drain and set aside.
Shred the cooked chicken breasts using two forks or chop them into bite-sized pieces.
To the simmering broth, add the shredded chicken, julienned carrot, and baby spinach. Cook for 2–3 minutes until the vegetables are just tender.
Divide the cooked ramen noodles evenly into serving bowls. Ladle the hot broth, chicken, and vegetables over the noodles.
Top each bowl with a halved boiled egg, a sprinkle of the green onion tops, and additional toppings like sesame seeds or chili oil if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 639 mg | 14% | |
*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.
