Hey, ramen lovers!
Are you craving a cozy bowl of goodness? I’ve got the perfect recipe for you.
Today, I’m sharing my delightful chicken ramen.
It’s packed with flavor, super comforting, and surprisingly easy to whip up.
Ideal for a quick dinner or a weekend treat!
Grab your chopsticks, and let’s dive in!
Possible Ingredient Alternatives
For the chicken stock, vegetable stock can be used to create a vegetarian version of this dish. This substitution maintains a savory base while accommodating those who don’t eat meat. The flavor profile will be slightly different, so you may need to adjust seasonings.
Soy sauce can be replaced with coconut aminos for those avoiding soy or seeking a gluten-free option. Coconut aminos have a similar umami flavor but are slightly sweeter, so reduce the brown sugar accordingly.
Instant dry noodles can be swapped with rice noodles or zucchini noodles for gluten-free or low-carb alternatives. Rice noodles will provide a similar texture, while zucchini noodles will significantly reduce the carb content. Adjust cooking times as needed, as these alternatives may cook faster than instant noodles.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 105-115 g
- Fat: 70-80 g
- Carbohydrates: 220-250 g
Ingredients
For the broth:
- 6 cups chicken stock (low sodium is preferred)
- 1 to 2 tbsp sriracha
- 3 tbsp light soy sauce
- 1/4 tsp white pepper
- 2 tsp minced ginger
- 1 tsp sesame oil
- 2 tbsp dark soy sauce (I use Kikkoman brand for richness)
- 1 tbsp light brown sugar
- 2 tbsp unsalted butter
- 4 cloves minced garlic (freshly minced for best flavor)
- 1 tbsp chinese rice wine (Shaoxing wine recommended for authentic flavor)
For the ramen:
- 3 instant dry noodle packets (discard seasoning packets)
- 4 cooked chicken breasts, shredded (rotisserie chicken works well for convenience)
For the garnish:
- 4 hard-boiled eggs, halved
- 1 tsp black and white sesame seeds (for visual appeal and crunch)
- 5 spring onions, chopped
- 2 tsp chili oil
- 1 carrot, thinly sliced
Step 1: Sauté Aromatics
Begin by melting 2 tablespoons of unsalted butter in a large saucepan over medium heat.
Add 1 teaspoon of sesame oil, 4 cloves of minced garlic, and 2 teaspoons of minced ginger.
Stir frequently to fry the mixture for about 1 minute, ensuring the garlic doesn’t burn and the aromatics become fragrant.
Step 2: Build the Soup Base
Pour in 1.4 liters (approximately 6 cups) of chicken stock into the saucepan.
Add 2 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, 1 tablespoon of light brown sugar, 1 tablespoon of Chinese rice wine (or sherry), 1-2 tablespoons of sriracha hot sauce (adjust to taste), and a quarter teaspoon of white pepper.
Stir everything together to combine the flavors.
Step 3: Add Chicken and Simmer
Place 4 cooked, shredded chicken breasts into the pot.
Increase the heat to high and bring the mixture to a boil.
Once boiling, allow it to simmer for about 3 minutes to thoroughly heat the chicken.
Step 4: Cook the Noodles
Add 3 packets (70g each) of instant chicken noodles to the pot, making sure to discard the flavor packets.
Return the mixture to a boil, then reduce to a simmer for another 3 minutes.
Stir occasionally to loosen and separate the noodles as they cook.
Step 5: Prepare Chicken and Assemble Bowls
Remove the chicken breasts from the pot and slice them into pieces.
Divide the cooked noodles and broth evenly among four serving bowls.
Top each bowl with sliced chicken pieces.
Step 6: Garnish and Serve
Add your favorite toppings to each bowl, such as chopped spring onions (scallions), two halves of a hard-boiled egg, and strips of carrot.
For a finishing touch, sprinkle sesame seeds over the top and, if desired, drizzle with chili oil or add a spoonful of chili paste for an extra kick.
Serve hot and enjoy!
