Spicy Chicken Ramen
Elevate your noodle game with this vibrant Spicy Chicken Ramen recipe, a perfect fusion of bold flavors and comforting warmth. Tender, shredded chicken, seasoned with salt and black pepper, takes center stage in a rich broth infused with the aromatic trio of garlic, ginger, and sesame oil. A kick of sriracha and soy sauce adds irresistible spice and depth, while fresh bok choy, julienned carrots, and springy ramen noodles provide texture and color. Each bowl is topped with silky, soft-boiled eggs, scallions, and a sprinkle of red pepper flakes for an extra fiery finish. Ready in just 50 minutes, this homemade ramen is a restaurant-quality experience that will satisfy your cravings for heat, flavor, and savory satisfaction. Perfect for cozy weeknight dinners or impressing guests, Spicy Chicken Ramen is your go-to dish for warming up any occasion.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 2 packs ramen noodles
- 2 cups bok choy, chopped
- 1 medium carrot, julienned
- 2 stalks scallions, sliced
- 2 whole eggs
- 1 teaspoon red pepper flakes
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat sesame oil in a large pot over medium-high heat. Add chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through. Remove from the pot and set aside to cool.
In the same pot, add garlic and ginger, and sauté for 1 minute until fragrant.
Pour in the chicken broth, soy sauce, and sriracha sauce. Bring the mixture to a simmer.
While the broth is coming to a simmer, shred the cooled chicken breasts using two forks.
Add shredded chicken back into the pot and let it simmer for another 3-4 minutes.
In a separate pot, bring water to a boil, gently add eggs and cook for 7 minutes. Remove from water and place in an ice bath to stop the cooking process.
Peel the eggs gently and slice in half.
Add ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.
Stir in bok choy and julienned carrot into the pot and let them cook for the last minute with the noodles.
Check the seasoning of the broth and add more salt or sriracha if needed.
Ladle the noodle soup into bowls, top with halved eggs, sliced scallions, and sprinkle red pepper flakes for extra heat.
Serve hot and enjoy your spicy chicken ramen!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 8138 mg | 354% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 20.0 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 543 mg | 42% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3094 mg | 66% | |
*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.
