This spicy chicken ramen is bold, savory, and way easier to make than you'd expect. Tender seared chicken, garlicky mushrooms, and quick homemade chili oil turn 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
- On the table in about 40 minutes
- Totally doable, even on a weeknight
It's become one of my favorite soup recipes. Let's get into it.
Key Ingredients & Substitutions
- Ramen noodles. Dried ramen noodles are easy to keep in the pantry and cook in just a few minutes. Fresh ramen from the refrigerated section is even better if you can find it. In a pinch, use the noodles from two packets of instant ramen and toss the seasoning packets.
- Chicken breasts. Boneless, skinless breasts sliced into thin cutlets cook fast and stay juicy. Boneless thighs work too and are a little more forgiving. Short on time? Use shredded rotisserie chicken and skip the searing step.
- Chicken broth. The broth is the backbone of the bowl, so use one you'd happily sip on its own, like this organic free-range chicken broth. Low-sodium broth gives you more control over the salt, since the soy sauce adds plenty.
- Soy sauce. Regular soy sauce adds salty, savory depth. Swap in tamari or coconut aminos to make the recipe gluten-free (just be sure to use gluten-free noodles, too).
- Sesame oil, chili flakes, and sesame seeds. These three make the quick homemade chili oil that gives this ramen its kick. Use toasted sesame oil for the best nutty flavor. If you'd rather skip the step, a jar of Japanese chili oil works too.
- Garlic, ginger, and scallions. Fresh aromatics build a fragrant broth in about a minute. Jarred minced ginger and garlic are fine substitutes.
- Mushrooms and spinach. Cremini or white mushrooms are easy to find, but shiitakes add even more savory flavor. Baby bok choy or kale can stand in for the spinach.
- Crispy fried onions. A sprinkle on top adds crunch and a sweet, toasty flavor. Crispy fried shallots or garlic are great alternatives.
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 a spoonful of 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, and remember they'll keep softening once the hot broth goes on.
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.
Keep the chili oil heat gentle. Sesame oil, garlic, and chili flakes can go from fragrant to bitter in seconds. Cook them over medium-low heat and pull the pan off the burner as soon as the sesame seeds turn golden.
Let the chicken rest before slicing. A few minutes on the cutting board keeps the juices in the meat instead of on the board. Slice it against the grain for the most tender bites.
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. Thin somen noodles are another quick-cooking option.
- 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.
Serving Ideas
A big bowl of spicy chicken ramen is a full meal on its own, but a crunchy side makes it feel like a night out. Serve it with homemade egg rolls, a few potstickers, or a plate of Bang Bang chicken lettuce wraps for sharing.
For something fresh and tangy on the side, add a small dish of homemade cabbage kimchi, quick-pickled cucumbers, or a simple cucumber salad with rice vinegar. They cut through the rich broth nicely. And if you're setting up a ramen bar, put out bowls of extra toppings like soft-boiled eggs, corn, nori, and lime wedges so everyone can finish their bowl the way they like.
Storing & Freezing
Store leftovers in the refrigerator for up to 3 days, keeping the broth, noodles, chicken, and veggies in separate airtight containers. If the noodles sit in the broth, they'll soak it up and turn soft. The homemade chili oil keeps in a small covered jar in the fridge for up to a week. To reheat, bring the broth to a simmer on the stove, then add the chicken and veggies until warmed through, and pour everything over the noodles.
The broth freezes well for up to 3 months, and the cooked chicken can be frozen separately for the same amount of time. Thaw both overnight in the refrigerator and reheat the broth on the stovetop until steaming. Cooked noodles, spinach, and mushrooms don't freeze well, so cook a fresh batch of noodles (it only takes a few minutes) when you're ready to serve.
More Easy Noodle & Dinner Recipes
If you love this chicken ramen recipe, be sure to check out these other tasty ideas:
- Pineapple Chicken Teriyaki Bowls
- Chicken Curry Noodles
- Daikon Noodle Soup
- Copycat Panda Express Chow Mein
- Goan Shrimp Curry
- 35 Quick & Easy Dinner Recipes
Recipe
Chicken Ramen
Ingredients
- 1 tablespoon sesame oil toasted, plus 1 teaspoon for the noodles
- 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 low-sodium recommended
- 2 tablespoon soy sauce or tamari
- 10 oz boneless, skinless chicken breasts halved horizontally into thin cutlets
- 6 oz mushrooms cleaned, stems removed, and sliced
- 3 oz baby spinach chopped
- ¼ cup crispy fried onions optional for topping
- chili oil store-bought, optional for extra heat
- olive oil for cooking
- salt and pepper to taste
Instructions
Make the noodles:
- Bring a pot of water to a boil. Add the ramen noodles and cook according to package directions, usually 3-4 minutes, until just tender. Drain and toss with 1 teaspoon of the sesame oil to prevent sticking. Set aside.
Make the chili oil:
- In a small nonstick pan, combine 1 tablespoon sesame oil, the red chili flakes, sesame seeds, and half of the garlic. Cook over medium-low heat, stirring, for 2-3 minutes, until fragrant and the sesame seeds are lightly golden. Remove from the heat right away so the garlic doesn't burn. Set aside.
Make the broth:
- Heat a drizzle of olive oil in a large pot over medium heat. Add the scallion whites, remaining garlic, and ginger. Cook for 1 minute, until fragrant.
- Add the chicken broth and soy sauce. Bring to a boil, then reduce the heat to low, cover, and keep at a gentle simmer until ready to serve. Taste and add more soy sauce if needed.
Make the chicken:
- Pat the chicken cutlets dry with a paper towel and season with salt and pepper.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook 3-5 minutes per side, until lightly browned and cooked through (165°F). Transfer to a cutting board and let rest for a few minutes, then slice into ½-inch 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:
- Divide the noodles between two large soup bowls and ladle the hot broth over them. Drizzle with the homemade chili oil (and store-bought chili oil, if using) to taste. Be careful, it can be spicy! Top each bowl with the mushrooms and spinach, sliced chicken, and scallion greens. Sprinkle with crispy fried onions and serve right away.
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!