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Spicy Chicken Ramen

A comforting bowl of spicy chicken ramen that is quick to make and packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Broth
  • 4 cups low-sodium chicken broth Use homemade or high-quality store-bought
  • 1 cup water
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang or 1 teaspoon Sambal oelek
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar or honey
For the Chicken
  • 1 large boneless, skinless chicken breast about 10 ounces, or 2 small breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
For the Noodles and Toppings
  • 2 servings fresh ramen noodles or 2 packs dried ramen noodles (discard seasoning packets)
  • 1 cup baby spinach or bok choy, roughly chopped
  • 1 medium carrot julienned
  • 2 each green onions thinly sliced
  • 1 each soft-boiled egg per serving (optional)
  • 1 tablespoon toasted sesame seeds
  • Chili oil or chili flakes for extra heat

Method
 

Preparation
  1. Pat the chicken dry, season with salt and pepper.
  2. Heat 1 teaspoon oil in a skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain.
Build the broth
  1. In a medium pot, combine chicken broth and water and bring to a gentle simmer over medium heat.
  2. Whisk in soy sauce, rice vinegar, gochujang (or Sambal), sesame oil, and sugar. Simmer 8 to 10 minutes to let flavors meld.
Cook the noodles
  1. While the broth simmers, bring a separate pot of water to a boil. Cook fresh ramen 2 to 3 minutes, or dried noodles according to package instructions, until just tender but still springy.
  2. Drain and divide between bowls.
Add vegetables and finish broth
  1. Add spinach or bok choy and carrots to the simmering broth for the last 1 to 2 minutes until bright and tender-crisp.
  2. Taste and adjust seasoning with extra soy sauce for salt, vinegar for brightness, or a pinch of sugar if needed.
Assemble and serve
  1. Pour the hot broth and vegetables over the noodles.
  2. Top with sliced chicken, a soft-boiled egg if using, green onions, sesame seeds, and a drizzle of chili oil.
  3. Serve immediately.

Notes

For gluten-free, use tamari and gluten-free noodles. Fresh ramen cooks faster and has a better texture. If you prefer a smokier heat, swap gochujang for a teaspoon of chili garlic sauce. Store leftovers separately to maintain texture.