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Quick Chicken Ramen Recipe

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★★★★★

4.4 from 53 reviews

This Quick Chicken Ramen recipe is a flavorful and comforting bowl of homemade ramen featuring tender shredded chicken, aromatic garlic and ginger, savory soy sauces, and perfectly cooked instant noodles. Ready in under 30 minutes, it’s an easy, satisfying meal that combines classic Asian flavors with simple pantry ingredients, topped with fresh veggies, hard-boiled eggs, and a spicy kick.

Ingredients

Scale

Base and Broth

  • 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

Protein and Noodles

  • 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)

Toppings and Garnishes

  • 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

Instructions

  1. Heat the fat: In a large saucepan, heat the sesame oil and unsalted butter over medium heat until the butter is melted and the mixture is hot.
  2. Sauté aromatics: Add the minced garlic and ginger to the pan and fry for about 1 minute, stirring frequently to prevent the garlic from burning and to release their aromatic flavors.
  3. Add liquids and seasonings: Pour in the chicken stock, light soy sauce, dark soy sauce, sriracha hot sauce, Chinese rice wine or sherry, brown sugar, and white pepper. Stir everything together thoroughly to combine.
  4. Add cooked chicken: Stir in the shredded cooked chicken breasts so they begin to absorb the flavorful broth.
  5. Simmer and heat chicken: Increase the heat to high to bring the soup to a boil, then reduce to a simmer and cook for 3 minutes to warm the chicken through.
  6. Cook noodles: Add the instant noodles to the pot, bring the broth back to a boil, then simmer for another 3 minutes, stirring occasionally to separate the noodles.
  7. Serve noodles: Using tongs, divide the noodles evenly into four serving bowls, then ladle the hot broth and chicken mixture over the noodles.
  8. Add toppings: Garnish each bowl with chopped spring onions, two pieces of hard-boiled egg halves, and carrot strips for crunch and extra flavor.
  9. Final touches: Sprinkle black and white sesame seeds on top and drizzle with chili oil or chili paste if using, then serve immediately.

Notes

  • To boil your own eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then cook for 9-12 minutes. Cool in an ice bath before peeling.
  • Discard flavor packets from instant noodles to control sodium and add flavor with your own ingredients.
  • Adjust sriracha quantity based on preferred spice level.
  • Chinese rice wine can be substituted with dry sherry if unavailable.
  • Use fresh ginger and garlic for best flavor but powdered can be used in a pinch.

Keywords: Quick Chicken Ramen, Chicken Noodle Soup, Easy Ramen Recipe, Homemade Ramen, Asian Soup, Instant Noodles Soup

Find it online: https://miarosetti.com/quick-chicken-ramen-recipe/