Name: Quick Chicken Ramen Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 tsp sesame oil; 2 tbsp unsalted butter; 4 cloves minced garlic; 2 tsp minced ginger; 1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine); 2 tbsp light soy sauce; 2 tbsp dark soy sauce; 1-2 tbsp sriracha hot sauce (depending on heat preference); 1 tbsp Chinese rice wine or sherry; 1 tbsp light brown sugar; 1/4 tsp white pepper; 3 cooked chicken breasts, shredded (about 340g/12 oz); 210 g (3 x 70g / 2.5 oz packets) instant noodles (noodles only, discard flavor packets); 5 spring onions (scallions), chopped; 4 hard-boiled eggs, sliced in half; 1 carrot, peeled and sliced into thin strips; 1 tsp black and white sesame seeds; 2 tsp chili oil or chili paste (such as sambal oelek) – optional

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Introduction

This quick chicken ramen recipe is a flavorful and comforting meal perfect for busy weeknights. It combines tender shredded chicken, savory broth, and tender noodles with a spicy kick. Ready in under 30 minutes, it’s both satisfying and easy to make at home.

A black bowl filled with ramen noodles in a rich brown broth forms the base layer. On top, there are shredded cooked chicken pieces in a light golden color placed on one side, thin orange carrot strips arranged neatly on another side, and bright green chopped scallions sitting next to two halves of a soft-boiled egg with a slightly runny orange yolk and firm white. The eggs are sprinkled with white and black sesame seeds. In the background, a small black bowl filled with sesame seeds and a white bowl containing more carrot strips and scallions are slightly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp sesame oil
2 tbsp unsalted butter
4 cloves minced garlic
2 tsp minced ginger
1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
2 tbsp light soy sauce
2 tbsp dark soy sauce
1-2 tbsp sriracha hot sauce (depending on heat preference)
1 tbsp Chinese rice wine or sherry
1 tbsp light brown sugar
1/4 tsp white pepper
3 cooked chicken breasts, shredded (about 340g/12 oz)
210 g instant noodles (noodles only, discard flavor packets)
5 spring onions (scallions), chopped
4 hard-boiled eggs, sliced in half
1 carrot, peeled and sliced into thin strips
1 tsp black and white sesame seeds
2 tsp chili oil or chili paste (such as sambel oelek) – optional

Instructions

Step 1: Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts.
Step 2: Add minced garlic and ginger, frying for 1 minute while stirring frequently to prevent burning.
Step 3: Pour in the chicken stock, light and dark soy sauces, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir to combine.
Step 4: Add the shredded cooked chicken breast into the saucepan.
Step 5: Increase the heat to high and bring the mixture to a boil, then reduce heat and simmer for 3 minutes to heat the chicken through.
Step 6: Add the instant noodles, bring back to a boil, and then simmer for 3 minutes, stirring occasionally to separate the noodles.
Step 7: Using tongs, divide the noodles evenly among four bowls. Ladle the hot broth and chicken over the noodles.
Step 8: Top each bowl with chopped spring onions, two egg halves, and carrot strips.
Step 9: Sprinkle sesame seeds and drizzle chili oil or chili paste over each bowl before serving.

Tips & Variations

For extra richness, add a splash of toasted sesame oil just before serving.
Swap the chicken for tofu or mushrooms for a vegetarian version.
Use fresh ramen noodles in place of instant for a more authentic texture.
Adjust the sriracha amount to suit your preferred spice level.
Add vegetables like baby spinach or bok choy for extra greens.

Storage

Store leftover ramen broth and chicken separately from the noodles in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and add fresh or reheated noodles when ready to serve. Avoid storing noodles in the broth for extended periods to prevent sogginess.

How to Serve

A black bowl filled with ramen where the base layer is light brown broth with curly noodles submerged inside. On one side, there is shredded cooked chicken in a light brown color piled up. Next to it, there is a group of shredded bright orange carrot sticks arranged neatly. On the other side of the bowl, chopped green onions with a fresh green color are heaped. A halved soft-boiled egg with bright orange yolk and white edges is placed near the green onions, sprinkled with white and black sesame seeds. Some red chili flakes are scattered on the noodles and broth surface. The bowl sits on a white marbled texture with a small square white dish nearby filled with a dark red chili sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken?

Yes, pre-cooked rotisserie chicken works perfectly and saves time without sacrificing flavor.

How do I boil eggs for ramen if not using ready-cooked?

Place eggs in boiling water and cook for 9-10 minutes for hard-boiled. Immediately transfer to ice water to stop cooking before peeling and slicing.