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This spicy chicken ramen is sure to warm your soul with a flavor packed broth, tender, juicy chicken and all the ramen goodies you've come to love. Ready in under 20 minutes, this is an easy way to get your ramen fix!
If you like this ultra popular Instant Pot Ramen (it's pork based like this tan tan ramen), this shio ramen or this Instant Pot coconut curry ramen...or even this turkey ramen, you will for sure LOVE this spicy chicken ramen!
Ok, so it's not made in the Instant Pot like the others. That's ok, it still only takes 20 minutes to make. That's 20 MINUTES guys! (like this quick and easy Korean ramen)
I mean, no disrespect to my original Instant Pot ramen (I mean it's soooo good with it's porky richness), but this chicken ramen is so freakin good - and did I mention easy?
Maybe I did, but that's because that's part of what makes it so good. Well, that and the rich flavorful broth (like the one in this delicious chicken feet soup).
And guys, if you're looking for something a little richer, more decadent, packed with flavor, this birria ramen takes a couple hours, but is sooooo worth it! But this vegetarian ramen or spicy miso ramen is the way to go if you want something lighter...OR this duck ramen if you want something a little richer.
And if you want to make it even better, make sure you make these ramen eggs. I mean, regular soft boiled eggs are fine, but these ultra easy ramen eggs are AMAZING.
So if you're not sure what to make for dinner, swing by the store, grab a pickin' chicken, some chicken broth and a few packages of ramen noodles and you'll be slurping up ramen goodness in no time!
Ingredients
The full list of ingredients can be found in the recipe card at the bottom of the post.
Confession - I use a store bought roasted chicken (AKA pickin' chicken) for the chicken in this recipe.
However, I do like to pick all the chicken off and use the carcass to make Instant Pot chicken bone broth to use instead of regular old chicken stock. I love the bone broth as it adds a rich flavor, but to keep it simple, you can use any low sodium chicken broth (or buy chicken bone broth).
Chili garlic sauce is used to add the spiciness to the broth, and the soy sauce provides the nice umami flavor.
Any dried or fresh ramen noodles will work for this. I use the cheap 25 cent packages from the store, but you can also use this higher end dried ramen noodles, or use fresh if you can get them.
While I highly recommend making the ramen eggs, they are definitely not necessary. Regular soft-boiled (make perfect soft boiled eggs) or hardboiled eggs will work, or you can opt to leave eggs out entirely (although that IS blasphemy).
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Step By Step Instructions
Heat the butter in a Dutch oven (or other large pot) over medium heat and add the garlic and ginger. Sauté until it starts to turn golden brown.
Add the chicken stock, soy sauce, chili garlic sauce, brown sugar, sake and rice vinegar and bring to a simmer for 5 minutes.
Cook the dried ramen noodles according to package directions while the broth simmers. (do not use the seasoning packet!)
Drain and place the noodles in 6 individual bowls; ladle the broth over the top.
Top with the shredded chicken, green onions, a ramen egg (optional) and a ½ teaspoon of sesame oil. Sprinkle with sesame seeds and sriracha if desired.
Variations
This recipe is for a basic chicken ramen, but if you're like me, sometimes you want to throw a bunch of stuff in your ramen. Try some of these ramen topping options:
- Roasted corn kernels add a sweetness to the broth
- Sliced red peppers
- Sprinkle with peanuts
- Chopped baby bok choy or spinach for some green
- Any kind of mushroom
- Add some of this kakuni if you want some pork in your chicken ramen
Expert Tips
- Use a low sodium broth to ensure it is not too salty (my homemade bone broth does not contain any salt).
- The ramen eggs are optional and can be replaced with plain soft or hard boiled eggs, or eliminated.
Did you make this spicy chicken ramen? rate the recipe and leave a comment to let me know how you liked it!
Recipe
Spicy Chicken Ramen
Ingredients
- 1 inch piece fresh ginger peeled and minced
- 2 garlic cloves minced
- 1 tablespoon butter
- 8 cups chicken stock low sodium
- ¼ cup soy sauce
- ¼ cup chili garlic sauce
- ¼ cup brown sugar
- ¼ cup sake substitute dry white wine
- ⅛ cup rice vinegar
- 4 packages ramen noodles without seasoning packets
- 3 cups chopped chicken cooked
- 6 ramen eggs optional
- 1 cup chopped green onions
- 1 tablespoon sesame oil for finishing
Instructions
- Heat the butter in a Dutch oven (or other large pot) over medium heat and add the garlic and ginger. Sauté until it start to turn golden brown.
- Add the chicken stock, soy sauce, chili garlic sauce, brown sugar, sake and rice vinegar and bring to a simmer for 5 minutes.
- Cook the dried ramen noodles according to package directions while the broth simmers. (do not use the seasoning packet!)
- Drain the noodles, place them in 6 individual bowls and ladle the broth over the top.
- Top with the shredded chicken, green onions, a ramen egg (optional) and a ½ teaspoon of sesame oil. Sprinkle with sesame seeds and sriracha if desired.
Expert Tips:
- Use a low sodium broth to ensure it is not too salty (my homemade bone broth does not contain any salt).
- The ramen eggs are optional and can be replaced with plain soft or hard boiled eggs, or eliminated.
Nutrition
J
I made this. Unfortunately I didn't have chili garlic sauce or the sesame oil. I used chili oil instead to make up for the missing items. It tastes good. But I think the sesame oil would have brought to over the top. I will definitely make it again when I have all the ingredients.
Danielle
I'm glad you liked it! The sesame oil really adds a nice flavor, I hope you try it again!
Antionette Hutchinson
I changed my mind. I made this yesterday and it was delicious but I didn’t have the rice vinegar. Today I went out ti buy it because my family wanted it again. IT WAS EVEN BETTER TODAY WITH THE RICE VINEGAR!
Danielle
I am so glad you liked it! I absolutely love acidity the vinegar brings to it - cuts through some of the richness 🙂 Thanks you!
Antionette
I just made this recipe. I will admit I added to it a bit (I doubled some ingredients, left out the rice vinegar because I didn’t have it, added umami seasoning packet, added crushed cashews, added a seaweed broth, used chicken bone broth which I find more flavorful than regular broth and omitted the sesame oil. I tried it I just didn’t like it)
This turned out soooooooo delicious and it really didn’t take any time at all!
Danielle
I'm so glad you liked it! I love all your additions LOL - I'm going to try those crushed cashews sounds delicious!
Katy
Is there a way to substitute the sake with something non-alcoholic?
Danielle
You can just replace it with more chicken stock. Should be just fine 🙂 Enjoy!
Jesse
Made this last night for dinner with rotisserie chicken and it was fantastic!
Danielle
I'm so glad you liked it!
Gina
I need this ramen in my life right now! Such a gorgeous bowl and I have all the ingredients to make it for dinner -thanks for the great recipe!
Danielle
You're welcome Gina!
Valerie
I suspect my oldest son would love this dish and it sounds pretty easy to make. He loves chicken, and ramen, but even more than that he loves spicy things.
Danielle
I hope he gets a chance to try it!
H.L.M.
I haven't eaten Ramon in years since making it so often during college---however, this recipe looks awesome, and I bet I would love it. Yours looks much better than what I was chowing down on in those days, lol
Danielle
LOL, I used to love to eat it too 🙂
Kacie Morgan
There's nothing better than a hot, steamy bowl of ramen to warm you up on these cold winters evenings! I have been ordering from a local supplier recently but sometimes it is worth the effort to make your own, although my attempts aren't quite as good as the authentic version!
Danielle
Totally!