Packed with comforting umami flavors, this Chicken Ramen recipe is perfect for anyone craving a warm, flavorful, and cozy meal. With savory spices, juicy ground chicken, and slurp-worthy noodles it’s a dish that’s not just filling but great for company. Whether you’re winding down on a chilly evening or just in the mood for something deliciously different, this ramen is sure to hit the spot!
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Why you will love making Chicken Ramen
You’ll love making chicken ramen because it’s so customizable—you can easily make it spicy or mild, load it up with your favorite veggies, or keep it simple and classic to match exactly what you’re craving. I find it’s super quick and easy, ready in about 30 minutes, which is perfect for those busy weeknights when time is tight. Making it at home means you get to control the ingredients, so it’s a healthier twist on takeout without losing any of that amazing flavor.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Chicken Ramen with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Creating your own chicken ramen at home is simple and quick. Here’s how to bring this dish to your table:
Cook the Chicken
Heat a non-stick skillet to medium-high and add sesame oil. I usually grab a reliable non-stick skillet because it heats evenly and cleans up quickly. Once it’s sizzling, toss in the ground chicken. Break it apart with a wooden spoon and let it brown nicely.
Add Flavor
Add the Sriracha, soy sauce, and brown sugar to the chicken. Stir until everything is beautifully combined and the chicken begins to caramelize. Set it aside when it’s ready.
Simmer the Soup
In a deep pot, heat some more sesame oil and sauté the garlic and ginger until they’re fragrant. I like using a heavy-bottomed stockpot for this because it heats evenly and helps prevent burning.
Pour in the chicken stock and add tahini, soy sauce, Sriracha, brown sugar, and a dash of pepper. Add the chard, bring it to a gentle simmer (but don’t let it boil), and let the magic happen for about 5 minutes. A silicone spatula comes in handy here so you can stir without scratching your pot.
Noodle Time
Just before you’re ready to serve, add the instant ramen noodle packet to the pot. Let them cook until just tender—it usually takes only a few minutes.
If you want to avoid the seasoning packets and have something a bit fresher, I grab these fresh ramen noodles. They cook fast and have a nice chew.
When it’s time to drain, a fine mesh strainer makes it easy without losing any noodles.
Serve it Up
Ladle the soup into bowls and top with the caramelized chicken, a sprinkle of sesame seeds, chopped green onions, and a boiled egg for that classic ramen touch.
I like to eat mine with these bamboo chopsticks—they’re lightweight and just feel right. Enjoy!
Chicken Ramen
Add Preferred SourceEquipment
Ingredients
- 2 teaspoons sesame oil
- 2 cups ground chicken
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
For the Ramen:
- 1 teaspoon sesame oil
- 2 cloves garlic chopped
- 2 tablespoons ginger root minced
- 6 cups chicken stock
- ¼ cup tahini sauce
- ¼ cup soy sauce
- 2 tablespoons sriracha
- 1 tablespoon brown sugar
- ¼ teaspoon pepper
- 3 ounces 2 packages instant ramen noodles
- 2 green onions chopped
- 1 cup chard chopped (or baby chard)
- 1 tablespoon sesame seeds
- 1 egg boiled
Instructions
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s super hot, add the ground chicken and cook it, breaking it with a wooden spoon, until browned.2 teaspoons sesame oil, 2 cups ground chicken
- Add the Sriracha, soy and brown sugar and mix until everything is well combined and the chicken starts to caramelize. Reserve.2 tablespoons Sriracha, 2 tablespoons brown sugar
- In a deep pot, add the sesame oil and add the garlic and ginger, cook for a couple of minutes, or until fragrant. Add the stock, tahini, soy sauce, sriracha, brown sugar and pepper. Add the chard, mix well and bring to a simmer for 5 minutes.2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons ginger root, 6 cups chicken stock, ¼ cup tahini sauce, ¼ cup soy sauce, 2 tablespoons sriracha, 1 tablespoon brown sugar, ¼ teaspoon pepper, 1 cup chard, 2 cloves garlic
- Add the ramen noodles just before serving.3 ounces 2 packages instant ramen noodles
- Serve the bowls of soup with the noodles, chicken, sesame seeds, egg and green onion.2 green onions, 1 tablespoon sesame seeds, 1 egg
Notes
- Spice it up: Adjust the heat by adding more or less Sriracha sauce. Love a good kick? Go wild with the chillies!
- Protein swap: Not a fan of ground chicken? You can easily substitute it with ground turkey, ground pork, chicken thighs, or even tofu for a vegetarian choice.
- Boost the broth: For an extra flavor boost, add a splash of rice wine or a spoonful of miso paste to the broth while simmering.
- Noodles: If instant noodles aren’t your thing, try fresh noodles or even spaghetti in a pinch.
- More toppings: Enhance your ramen with fresh toppings like bean sprouts, bok choy, or even a sprinkle of nori for that seaweed zing.
- Eggs: For perfectly soft-boiled eggs, cook them for exactly 6 minutes and then plunge into ice water to stop the cooking.
- Make Ahead: Prepare the broth, eggs, and chicken in advance and store them separately in the fridge. Just cook the noodles fresh when you’re ready to serve for the best texture.
Storage Instructions
- Separate: Store the noodles and broth separately to keep the noodles from turning mushy.
- Cool and Airtight: Cool the ramen to room temperature, and use airtight containers to store the broth, noodles, and toppings.
- Refrigerate: Leftover ramen can be stored in the refrigerator for up to 3 days.
- Reheat: When it’s time to reheat, bring the broth to a simmer on the stove. Only add the noodles once the broth is hot, letting them warm up for just a minute or two.
- Freshen up: Revive your leftovers by adding a splash of soy sauce, sesame oil, or a pinch of fresh green onions when reheating.
Nutrition
Recipe Notes and Expert Tips
Here are some tips to make sure your ramen is nothing short of spectacular:
- Spice it up: Adjust the heat by adding more or less Sriracha sauce. Love a good kick? Go wild with the chillies!
- Protein swap: Not a fan of ground chicken? You can easily substitute it with ground turkey, ground pork, chicken thighs, or even tofu for a vegetarian choice.
- Boost the broth: For an extra flavor boost, add a splash of rice wine or a spoonful of miso paste to the broth while simmering.
- Noodles: If instant noodles aren’t your thing, try fresh noodles or even spaghetti in a pinch.
- More toppings: Enhance your ramen with fresh toppings like bean sprouts, bok choy, or even a sprinkle of nori for that seaweed zing.
- Eggs: For perfectly soft-boiled eggs, cook them for exactly 6 minutes and then plunge into ice water to stop the cooking.
- Make ahead: Prepare the broth, eggs, and chicken in advance and store them separately in the fridge. Just cook the noodles fresh when you’re ready to serve for the best texture.
How to Store Leftover Chicken Ramen Soup
To store chicken ramen properly, keep the noodles and broth separate so the noodles don’t turn mushy. Let everything cool to room temperature before transferring the broth, noodles, and toppings into airtight containers for storage.
You can keep leftover ramen in the refrigerator for up to 3 days. When reheating, bring the broth to a simmer on the stove first, then add the noodles and let them warm for just a minute or two. To freshen things up, try adding a splash of soy sauce, a little sesame oil, or some fresh green onions when you reheat your bowl.
More Asian Recipes You Will Love
If you’re anything like me, you’ll want to discover more delicious Asian recipes. These are some of my favorites.
