Easy Chicken Ramen – Ready in 20 Minutes Recipe
This Easy Chicken Ramen recipe delivers a flavorful, comforting bowl of homemade ramen ready in just 20 minutes. Using shredded cooked chicken, fragrant spices, and instant noodles simmered in a savory broth, it’s a perfect quick meal packed with tasty toppings like spring onions, hard-boiled eggs, carrot strips, and optional chili oil for an added kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Broth and Base
- 1 tsp sesame oil
- 2 tbsp unsalted butter
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1.4 litres (approx. 6 cups) chicken stock (or water plus 4 stock cubes)
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1–2 tbsp sriracha hot sauce (adjust to taste)
- 1 tbsp Chinese rice wine or sherry
- 1 tbsp light brown sugar
- ¼ tsp white pepper
Protein and Noodles
- 3 cooked chicken breasts, shredded (about 340g/12 oz)
- 210g (3 x 70g/2.5 oz) packets of instant noodles (discard flavor packets)
Toppings
- 5 spring onions (scallions), chopped
- 4 hard-boiled eggs, sliced in half
- 1 carrot, peeled and sliced into thin strips
- 1 tsp black and white sesame seeds
- 2 tsp chili oil or chili paste such as sambal oelek (optional)
Instructions
- Heat oil and butter: In a large saucepan, warm 1 tsp sesame oil and 2 tbsp unsalted butter over medium heat until the butter melts completely, preparing the base for the flavorful broth.
- Sauté garlic and ginger: Add 4 cloves minced garlic and 2 tsp minced ginger to the pan and fry for 1 minute, stirring frequently to prevent the garlic from burning while releasing the aromatics.
- Add liquids and seasonings: Pour in 1.4 litres chicken stock, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1-2 tbsp sriracha hot sauce, 1 tbsp Chinese rice wine or sherry, 1 tbsp light brown sugar, and ¼ tsp white pepper. Stir to combine all flavors.
- Incorporate shredded chicken: Add the shredded cooked chicken breasts (about 340g) into the simmering broth, mixing them into the liquid to absorb the rich flavors.
- Bring to boil and simmer: Increase heat to high to bring the broth to a boil, then reduce heat and simmer gently for 3 minutes to heat the chicken through thoroughly.
- Add instant noodles: Introduce the 210g instant noodles to the pot, bring again to a boil, then reduce to simmer and cook for another 3 minutes. Stir occasionally to separate noodles and prevent sticking.
- Serve with toppings: Use tongs to divide the noodles evenly into four bowls. Ladle the hot broth and chicken over the noodles. Garnish each bowl with chopped spring onions, two halves of hard-boiled egg, thin carrot strips, sprinkle with black and white sesame seeds, and drizzle with optional chili oil or chili paste.
Notes
- You can boil your own eggs by placing eggs in boiling water for 10 minutes, then cooling in ice water before slicing.
- Adjust sriracha and chili oil amounts according to your preferred spice level.
- If chicken stock is unavailable, water with quality stock cubes works well as a substitute.
- Instant noodles are preferred for quick cooking, but fresh ramen noodles can also be used if available.
Keywords: easy chicken ramen, quick ramen recipe, homemade chicken ramen, 20-minute ramen, instant noodle soup, chicken noodle soup, Asian soup recipe
