Description

This Fiery Chicken Ramen is a flavorful and comforting dish featuring tender shredded chicken, spicy broth, fresh vegetables, and perfectly cooked ramen noodles. Enhanced with aromatic spices, chili paste, and savory sauces, this recipe delivers a deliciously spicy twist on classic ramen, garnished with boiled eggs, sesame seeds, and fresh lime for an irresistible and warming meal.

Ingredients

Scale

Protein and Broth

2 boneless, skinless chicken breasts
4 cups chicken broth
2 boiled eggs, halved

Noodles

2 packages instant ramen noodles (discard seasoning)

Vegetables and Garnishes

1 cup sliced mushrooms
1 cup bok choy, chopped
1 carrot, julienned
2 green onions, sliced
2 tablespoons sesame seeds
1 lime, cut into wedges

Spices and Sauces

1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon chili paste (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder

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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, 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 are golden brown and softened, about 5 minutes.
Add Spices: Stir in the garlic powder, onion powder, and ginger powder to the mushrooms. Cook for an additional minute until fragrant to release the flavors.
Prepare Broth: Pour the chicken broth back into the pot and bring to a gentle simmer. Stir in the soy sauce, oyster sauce, and chili paste. Adjust the amount of chili paste based on desired heat level.
Cook the Noodles: Add the ramen noodles to the simmering broth and cook according to package instructions, typically 3-4 minutes, until tender.
Combine Ingredients: Once noodles are cooked, add the shredded chicken, chopped bok choy, and julienned carrot. Stir everything well to combine and cook for an additional 2-3 minutes until vegetables are tender but still crisp.
Serve and Garnish: Ladle the ramen into bowls and top with halved boiled eggs, sliced green onions, and sesame seeds for added texture and flavor.
Add Fresh Lime: Squeeze fresh lime juice over the ramen just before serving to add a bright, tangy kick that complements the spicy broth.

Notes

Adjust the amount of chili paste to control the heat level of the ramen according to your preference.
Use fresh or frozen bok choy if unavailable, or substitute with other leafy greens like spinach or napa cabbage.
For extra richness, add a drizzle of toasted sesame oil before serving.
Boil the eggs ahead of time to save preparation time.
This recipe can be customized by adding other vegetables such as corn, bean sprouts, or bell peppers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese