Chicken Ramen
This spicy chicken ramen pairs tender seared chicken, garlicky mushrooms, and spinach with a quick ginger-soy broth and homemade sesame chili oil. A cozy, restaurant-style noodle bowl for two in about 40 minutes.
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
Calories: 779kcalCarbohydrates: 78gProtein: 51gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 3027mgPotassium: 1433mgFiber: 6gSugar: 7gVitamin A: 4308IUVitamin C: 19mgCalcium: 147mgIron: 5mg
Nutrition details are an estimate, per serving.
