Description
This Spicy Garlic Chicken Ramen Noodle Bowl is a vibrant explosion of flavor, perfect for those cozy evenings when you crave something satisfying. With succulent chicken, bouncy ramen noodles, and a rich, spicy garlic broth, it’s comfort food elevated to an art form.
Ingredients
Scale
- boneless, skinless chicken thighs or breasts
- 1 tablespoon soy sauce
- pinch of black pepper
- ramen noodles
- low-sodium chicken broth
- 4–6 cloves garlic, minced
- chili garlic sauce (1-2 tablespoons or to taste)
- fresh ginger, grated or minced
- green onions (scallions)
- 1 tablespoon neutral cooking oil
- splash of rice vinegar
- 1 teaspoon sesame oil
- fresh spinach or bok choy
- sliced mushrooms (shiitake or cremini)
- corn kernels
- soft-boiled egg
- toasted sesame seeds
- nori (seaweed) strips
Instructions
- Slice the boneless, skinless chicken thighs (or breasts) into thin, bite-sized pieces. In a medium bowl, toss the chicken with a tablespoon of soy sauce and a pinch of black pepper. Set aside.
- Bring a separate pot of water to a boil. Cook the ramen noodles according to package instructions until they are al dente. Drain them well and set aside. Drizzle a tiny bit of sesame oil over them to prevent sticking.
- Heat a large pot or Dutch oven over medium-high heat. Add about a tablespoon of neutral cooking oil. Once hot, add the marinated chicken and sear for 3-4 minutes per side until lightly browned and cooked through. Remove the chicken from the pot and set it aside.
- To the same pot, reduce the heat to medium. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the chili garlic sauce and cook for another 30 seconds, stirring constantly.
- Pour in the chicken broth. Add the remaining soy sauce, a splash of rice vinegar, and a teaspoon of sesame oil. Bring the mixture to a gentle simmer. Taste the broth and adjust seasonings if needed.
- If using quick-cooking vegetables like spinach or sliced bok choy, add them to the simmering broth now and cook for just 1-2 minutes until slightly wilted.
- To serve, divide the cooked ramen noodles among individual serving bowls. Ladle the hot, flavorful broth and vegetables over the noodles. Arrange the cooked chicken pieces on top.
- Top each bowl with your favorite garnishes: a soft-boiled egg (halved), a sprinkle of fresh green onions, and toasted sesame seeds. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For a vegetarian version, use vegetable broth and plenty of mushrooms. Adjust the spice level to your liking by adding more or less chili garlic sauce.