This Chicken Ramen is bold, spicy, and way easier to make than you'd expect. Packed with flavor and loaded with veggies, it turns a simple bowl of noodles into serious comfort food.
This easy chicken ramen is perfect for a cozy dinner for two - but it's just as simple to double or triple if you're feeding a crowd.
It also makes a fun DIY meal for parties or casual get-togethers. Just prep the ingredients ahead of time, lay everything out buffet-style, and let everyone build their own bowl. Want it spicy? Add the chili oil. Prefer it mild? Leave it out. Everyone wins.
Here's why I love this recipe:
- Dairy-free
- Savory, spicy, and slurp-worthy
- Ready in 30 minutes
- Totally doable, even on a weeknight
It's become one of my favorite soup recipes - let's get into it.
Helpful Tips
Use good broth. The flavor of your ramen starts with the broth, so use a high quality chicken stock or broth - or homemade, if you have it. A splash of soy sauce or miso paste can deepen the flavor even more.
Don't overcook the noodles. Ramen noodles cook fast - usually in 3 to 4 minutes. Keep an eye on them so they don't turn mushy.
Customize the spice level. The chili oil adds heat, but you can easily dial it up or down based on your preferences. If you're making it for a group, serve the chili oil on the side.
Variations
Swap the protein. Not in the mood for chicken? Try sliced pork, shrimp, tofu, or even a soft-boiled egg as the main protein. Leftover rotisserie chicken works great too.
Make it vegetarian. Use veggie broth, skip the meat, and load up on mushrooms, bok choy, edamame, and tofu for a hearty plant-based version.
Switch up the noodles. Can't find ramen noodles? Use rice noodles, udon, soba, or even spaghetti in a pinch. Just adjust cooking times as needed.
Add richness. Stir a spoonful of miso paste or a splash of coconut milk into the broth for a deeper, more complex flavor.
Top it your way. Ramen is all about the toppings. Try shredded carrots, corn, sautéed mushrooms, nori strips, sesame seeds, or pickled veggies. A squeeze of lime or a drizzle of sesame oil takes it to the next level.
Turn down the heat. Skip the chili oil or use just a little if you prefer a milder broth - it's still full of flavor without the spice.
More Recipes to Try
If you love this chicken ramen recipe, be sure to check out these other tasty ideas:
- Easy Asian Rice Bowls
- Chicken Curry Noodles
- 40+ Quick & Easy Dinner Ideas
- 30-Minute Chicken Stroganoff
- Goan Shrimp Curry
Recipe
Chicken Ramen
Ingredients
- 1 tablespoon sesame oil plus 1 teaspoon additional
- ½ teaspoon red chili flakes
- 1 tablespoon sesame seeds
- 2 cloves garlic minced
- 6 oz ramen noodles dry
- 2 scallions sliced with greens and whites separated
- 1 tablespoon fresh ginger minced
- 4 cups chicken broth
- 2 tablespoon soy sauce
- 10 oz boneless, skinless chicken breasts sliced
- 6 oz mushrooms cleaned, stems removed, and sliced
- 3 oz baby spinach chopped
- ¼ cup crispy fried onions optional for topping
- chili oil optional for topping
- olive oil for cooking
- salt and pepper to taste
Instructions
Make the noodles:
- Bring a pot of water to a boil. Add ramen noodles and cook for 3 minutes. Drain and toss with 1 teaspoon 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.
Nutrition
Nutrition details are an estimate, per serving.
Sue says
My kiddo has been asking met o make him ramen since he tried it on vacation. This was simpler than I thought, and very tasty. Thanks!