This Chicken Ramen recipe is fragrant and delicious! It’s spicy, filled with veggies, and far easier to make than you’d think!
Table of contents
- How to Make Chicken Ramen
- Tips & Tricks
- Chicken Ramen FAQs
This easy chicken ramen recipe is a perfect dinner for two! And it’s easy to double—or even triple—for a larger group.
It also makes for a great party food! Just prepare all the ingredients, set them in serving bowls, and let everyone assemble their own ramen bowl! That way, if someone doesn’t like spicy chicken ramen, they can skip the chili oil.
This chicken ramen recipe is...
- savory and spicy
- ready in 30 minutes
- an easy ramen recipe
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How to Make Chicken Ramen
- Start by making the noodles.
- Boil a pot of water and add the ramen noodles.
- Cook them, drain them, and then toss them with sesame seed oil. Set the noodles aside.
- In a small pan, combine sesame oil, red chili flakes, sesame seeds, and garlic. Cook until fragrant and set aside.
- Make the broth by heating olive oil in a large pot.
- Add scallion whites, garlic, and ginger; cook.
- Then add the chicken broth and soy sauce.
- Bring the soup to a boil, cover, and then simmer until you’re ready to serve.
- For the chicken, pat the chicken cutlets dry with a paper towel and season them with salt.
- Heat oil in a large pan, and add the chicken to cook.
- Cook the chicken on both sides until lightly browned.
- Move the chicken to a cutting board once it’s cooked. Let it cool.
- Slice the chicken into thick slices. Set aside.
- In the same pan that was used to cook the chicken, add more oil.
- Add mushrooms to the pan and cook until softened.
- Season with salt and pepper. Then add the spinach and cook until wilted. Set aside.
- Prepare two large soup bowls and add ramen noodles to each bowl.
- Pour the broth over the noodles and add chili oil.
- Top each bowl with veggies, chicken, scallion greens, and crispy onions.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Don’t Overcook Noodles
Follow the instructions on the package, and don’t overcook the ramen noodles. If overcooked, the noodles will become too soft and slimy.
Make sure you drain the noodles as soon as you’re done cooking them, too!
If you want to make this chicken ramen gluten free, all you need to do is buy gluten-free noodles.
There are a few ramen noodle options made of buckwheat, black rice, and brown rice that you can use!
If you love your ramen filled with delicious veggies, you can also add corn, bamboo shoots, seaweed, and bean sprouts.
And what about a soft boiled egg? To make these, boil water, and then completely submerge the eggs for 6 minutes in the boiling water. Remove them from the water and put them in an ice bath. Once the eggs are cooled, remove the shell and slice them longways. Add them to the ramen.
Making this spicy chicken ramen vegetarian is simple! Just forgo the chicken and use vegetable broth instead of chicken broth.
Chicken Ramen FAQs
What ingredients are good in Chicken Ramen?
Chicken Ramen is complemented with fragrant spices, veggies, and cooked eggs.
What is Chicken Ramen called in Japan?
In Japan, Chicken Ramen is called Takayama Ramen. It’s made with chicken bone-broth soup and vegetables.
Can you cook an egg in ramen?
Yes! You can cook an egg in ramen by cracking it right into the soup as it cooks on the stove.
Or, you can scramble the eggs or hard boil the eggs, then add them to the ramen at the end when you’re assembling the bowls.
What spices should I add to Chicken Ramen?
Chicken Ramen tastes especially delicious with white pepper, Sichuan pepper, chili flakes, star anise, coriander seeds, toasted sesame oil, and garlic or garlic oil.
What should I put in ramen to make it spicy?
Chili oil will give your spicy chicken ramen a nice kick! But, if you don’t want to buy or make chili oil, you can also use Sriracha sauce. One tablespoon of Sriracha sauce will make your ramen medium spicy.
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- 1 tbsp + 1 tsp sesame oil
- ½ tsp red chili flakes
- 1 tbsp sesame seeds
- 2 cloves garlic minced
- 6 oz ramen noodles dry
- 2 scallions sliced with greens and whites separated
- 1 tbsp fresh ginger minced
- 4 cups chicken broth
- 2 tbsp soy sauce
- 10 oz chicken cutlets 2 cutlets
- 6 oz mushrooms sliced
- 3 oz spinach fresh, chopped
- ¼ cup crispy fried onions optional for topping
- olive oil
- salt and pepper
Make the noodles:
- Bring a pot of water to a boil. Add ramen noodles and cook for 3 minutes. Drain and toss with 1 tsp of sesame oil, to prevent sticking. Set aside.
Make the chili oil:
- In a small nonstick pan, combine the sesame oil, red chili flakes, sesame seeds, and half of the garlic. Cook over medium-high heat for 2–3 minutes until fragrant. Set aside.
Make the broth:
- Heat a drizzle of olive oil in a large pot over medium heat. Add scallion whites, remaining garlic, and ginger. Cook for 1 minute.
- Add the chicken broth and soy sauce. Bring to a boil. Cover and simmer over low heat until ready to serve.
Make the chicken:
- Pat the chicken cutlets dry with a paper towel, and season with salt.
- Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook 3–5 minutes per side, until lightly browned. Transfer chicken to a cutting board, and allow to rest for a few minutes. Then slice into ½" thick slices.
Make the veggies:
- In the same pan that was used for the chicken, add another drizzle of olive oil. Add mushrooms and cook over medium-high heat for 4–5 minutes, until softened. Season with salt and pepper, to taste. Add spinach to pan and cook for another 1-2 minutes, until wilted.
Assemble the ramen bowls:
- Prepare two large soup bowls. Add a generous helping of ramen noodles to each bowl. Pour broth over the noodles. Add the chili oil, to taste. (Be careful—you may find it spicy.) Top each bowl with the veggies, chicken, and scallion greens. Sprinkle with crispy onions. Serve.