A quick chicken ramen recipe that is perfect as a quick meal. It uses instant noodles and cooked, shredded chicken, making it super easy to prepare a delicious soup with a tasty broth. Trust me, it tastes amazing! This dish features a rich broth that has a buttery flavor. The juicy chicken adds a great texture, while the chewy noodles provide a perfect bite. Don’t forget the fresh spring onions on top for freshness!
You can enjoy this right in the comfort of your home. It’s ideal for a cozy night in or when you need a quick meal that still feels special. The mixture of flavors and textures in this ramen makes it a favorite. So, if you’re looking for a warm and tasty dish that is easy to prepare, this chicken ramen is definitely the way to go!
PROCESS:
- To make your noodle dish, start by heating oil and butter in a large pan, then add minced garlic and ginger and cook for a minute.
- Next, pour in chicken stock, soy sauce, brown sugar, rice vinegar, sriracha, and add sliced cooked chicken. Bring everything to a boil, then simmer for a few minutes before adding the instant noodles and cooking until they’re tender.
- Once done, slice the chicken and serve the noodles in bowls, topped with the chicken, green onions, and eggs. Finish with a sprinkle of sesame seeds and a drizzle of chili oil if you like it spicy!
Here’s what you are going to need to make it:
Unsalted Butter: Adds richness and helps sauté the garlic and ginger, creating a flavorful base.
Garlic: Gives a strong, aromatic flavor that enhances the overall taste of the soup.
Ginger: Adds warmth and a bit of spice, complementing the garlic and providing a fresh note.
Chicken Stock: Forms the broth, providing a savory foundation for the soup.
Dark Soy Sauce: Adds depth and a rich, slightly sweet flavor and color to the broth.
Light Soy Sauce: Offers saltiness without overpowering the dish, balancing the flavors.
Light Brown Sugar: Adds a hint of sweetness to balance the savory and spicy elements.
Chinese Rice Vinegar: Adds acidity, which brightens the flavors and balances richness.
Sriracha Hot Sauce: Provides heat and spice, making the soup flavorful and lively.
White Pepper: Adds a subtle heat and earthiness without the strong flavor of black pepper.
Cooked Chicken Breasts: Adds protein and makes the soup hearty and satisfying.
Instant Chicken Noodles: Provides a quick, filling base, making the soup more substantial.
INGREDIENTS
- 2 tbsp unsalted butter
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1.4 liters (approx. 6 cups) chicken stock
- 2 tbsp 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1 tbsp light brown sugar
- 1 tbsp Chinese rice vinegar
- 1-2 tbsp sriracha hot sauce (depending on how hot you like it)
- 1/4 tsp white pepper
- 4 small or two large, cooked chicken breasts
- 3 x 70g packets of instant chicken noodles (noodles only, discard the flavor packets)
INSTRUCTIONS
Step 1: Heat the Oil and Butter
- Grab a large saucepan and put it on the stove over medium heat. Add a splash of oil and 1-2 tablespoons of butter. Let them warm up together until the butter melts and starts to bubble. This creates a tasty base for your dish!
Step 2: Add Aromatics
- Once the butter has melted, add the minced garlic and ginger to the pan. Stir them around for about a minute. Keep an eye on them, stirring often to prevent the garlic from burning it can turn bitter if overcooked!
Step 3: Mix in the Sauce and Chicken
- Now it’s time to add some flavor! Pour in the chicken stock, soy sauce, brown sugar, rice vinegar, sriracha, and white pepper. Stir everything together to combine. Add the sliced cooked chicken breasts to the pot. Mix gently to coat the chicken in the sauce. Turn up the heat to high and bring everything to a boil, then lower the heat and let it simmer for about 3 minutes. This warms the chicken and lets the flavors meld.
Step 4: Cook the Noodles
- Next, toss in the instant noodles. Stir them in and bring the pot back to a boil. Once boiling, reduce the heat to a simmer and cook for another 3 minutes. Give the noodles a stir a couple of times to help separate them, ensuring they cook evenly.
Step 5: Slice and Serve
- Carefully remove the chicken breasts from the pot and place them on a cutting board. Use a sharp knife to slice them into bite-sized pieces. Now, it’s time to serve! Divide the noodles and sauce among four bowls. Top each bowl with slices of chicken.
Step 6: Garnish
- To finish, sprinkle chopped green onions over each bowl and add two pieces of egg on top (you can soft-boil or fry them as you like).Finish with a sprinkle of sesame seeds for some crunch, and if you like it spicy, drizzle on a little chili oil or chili paste.
Tips and Notes:
- Use leftover chicken or a store-bought rotisserie chicken to save time. Just slice or shred it up!
- Instant noodles are quick and easy, but you can use any noodles you like—just check the cooking time on the package.
- If you want it milder, start with a little sriracha and add more if you like it spicy. You can even skip it if you prefer no heat.
- Feel free to throw in some veggies like bell peppers or carrots when cooking the garlic and ginger. They’ll add flavor and color!
- Homemade chicken stock is awesome, but store-bought works great too. Low sodium is a good option if you want to control the salt.
- You can soft-boil, fry, or scramble the eggs whatever you enjoy most!
- Store any leftovers in the fridge for a few days. When reheating, just add a splash of water if it gets too thick.
- This dish pairs nicely with a simple salad or some steamed veggies.
- Besides green onions and sesame seeds, try adding some chopped cilantro or a squeeze of lime for extra freshness.
