Description
This Fiery Chicken Ramen recipe combines tender shredded chicken with spicy chili paste in a savory broth loaded with fresh vegetables and instant ramen noodles. Perfect for a comforting yet flavorful meal, it features a spicy kick balanced by the freshness of lime and the richness of boiled eggs and mushrooms.
Ingredients
Scale
Chicken & Broth
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
Noodles & Sauces
- 2 packages instant ramen noodles (discard seasoning)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste (adjust to taste)
Vegetables & Aromatics
- 1 cup sliced mushrooms
- 1 cup bok choy, chopped
- 1 carrot, julienned
- 2 green onions, sliced
Seasonings & Oils
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
Garnishes
- 2 boiled eggs, halved
- 2 tablespoons sesame seeds
- 1 lime, cut into wedges
Instructions
- Cook the chicken: Place the chicken breasts in a pot with chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the chicken is fully cooked and tender. Remove the chicken from the broth, shred it using two forks, and set aside.
- Sauté mushrooms: In a large pot, heat the vegetable oil over medium heat. Add the sliced mushrooms and sauté until they become golden brown and softened, about 5-7 minutes.
- Add spices: Stir in the garlic powder, onion powder, and ginger powder with the mushrooms. Cook for an additional minute until the spices release their aroma.
- Create the broth base: Pour the reserved chicken broth back into the pot and bring it to a gentle simmer. Stir in the soy sauce, oyster sauce, and chili paste. Adjust the chili paste according to your desired heat level.
- Cook the noodles: Add the instant ramen noodles into the simmering broth and cook following package instructions, usually for 3-4 minutes until tender.
- Add vegetables and chicken: Once noodles are cooked, add the shredded chicken, chopped bok choy, and julienned carrot. Stir well to combine and cook for another 2-3 minutes until the vegetables are tender but still crisp.
- Assemble the ramen bowls: Serve the ramen hot in bowls and top each with halved boiled eggs, sliced green onions, and a sprinkle of sesame seeds.
- Finish with lime: Squeeze fresh lime juice over the ramen before serving to add a bright, zesty kick to the dish.
Notes
- You can adjust the spiciness by controlling the amount of chili paste added to the broth.
- Using fresh ginger and garlic instead of powders can enhance the flavor if preferred.
- Ensure not to overcook the bok choy and carrots to keep a pleasant crunch.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- To make the dish vegetarian, substitute chicken broth with vegetable broth and omit the chicken and eggs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
