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EASY CHICKEN RAMEN cozy bowl with shredded chicken halved eggs spring onions sesame
Thomas Baker

Easy Chicken Ramen: Quick Delicious Recipe for Cozy Nights

Enjoy a comforting bowl of easy chicken ramen with this quick and delicious Japanese ramen recipe. Perfect for cozy nights, this recipe features a flavorful broth, tender shredded chicken, and vibrant toppings served in a cute ramen bowl. Discover ramen hacks to make the perfect soft-boiled egg and customize your soup to your taste.
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Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 584
Ingredients Method Notes

Ingredients
  

  • 1 tsp sesame oil
  • 2 tbsp unsalted butter
  • 4 cloves minced garlic
  • 2 tsp minced ginger
  • 1.4 litres chicken stock (water plus 4 stock cubes is fine)
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1-2 tbsp sriracha hot sauce depending on how hot you like it
  • 1 tbsp Chinese rice wine or sherry
  • 1 tbsp light brown sugar
  • 1/4 tsp white pepper
  • 3 cooked chicken breasts shredded (about 340g/12 oz)
  • 210 g (3 x 70g/2.5oz) packets instant noodles, noodles only
  • 5 spring onions 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 chilli oil or chilli paste (optional)

Method
 

  1. Heat the oil and butter in a large saucepan over medium heat until butter melts.
  2. Add garlic and ginger, fry for 1 minute stirring frequently to avoid burning.
  3. Add chicken stock, light and dark soy sauce, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir well.
  4. Add shredded cooked chicken breast.
  5. Turn heat to high and bring to a boil, then simmer for 3 minutes.
  6. Add instant noodles, bring back to boil, then simmer for 3 minutes stirring occasionally to separate noodles.
  7. Divide noodles between four bowls using tongs.
  8. Ladle broth and chicken over noodles.
  9. Top each bowl with spring onions, two pieces of egg, and carrot strips.
  10. Sprinkle sesame seeds and drizzle chilli oil or paste before serving.

Notes

  • How to make perfect soft-boiled eggs: Tap the thicker end of large room-temperature eggs gently to crack membrane. Place up to 4 eggs in a pan with cold water covering eggs. Bring to boil, then simmer gently for 6 minutes. Place eggs in ice water for 5 minutes, peel carefully, and slice in half. Pro tip: Roll cracked eggshell to loosen before peeling.
  • Salt tip: Stock cubes and soy sauce add saltiness; use low-sodium substitutes if preferred.
  • Make ahead: Prepare broth without noodles or chicken and refrigerate up to 2 days or freeze for faster future meals. Reheat broth before adding chicken and noodles.
  • Ingredient swaps: Use dried, fresh, or frozen ramen noodles, or substitute with rice or soba noodles. Chicken thighs or leftovers work well too.
  • Scaling: Double or halve recipe quantities keeping ratios and cooking times. For two servings, use one pack of noodles for lighter meal.