Description
This Quick Chicken Ramen recipe is a flavorful and comforting Asian-inspired dish perfect for a fast and satisfying meal. Ready in just 20 minutes, it combines tender shredded chicken, instant noodles, and a savory broth enriched with garlic, ginger, soy sauces, and aromatic spices. Topped with spring onions, hard-boiled eggs, carrot strips, and sesame seeds, this ramen packs a punch of textures and flavors for four hearty servings.
Ingredients
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 (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 heat preference)
- 1 tbsp Chinese rice wine or sherry
- 1 tbsp light brown sugar
- 1/4 tsp white pepper
Main Ingredients
- 3 cooked chicken breasts, shredded (about 340g/12 oz)
- 210 g instant noodles (3 x 70g packets, noodles only, discard flavor packets)
Toppings and Garnishes
- 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 sambel oelek) - optional
Instructions
- Heat fat: In a large saucepan over medium heat, combine the sesame oil and unsalted butter. Heat until the butter melts completely, creating a flavorful base for the broth.
- Sauté aromatics: Add the minced garlic and ginger to the pan. Fry while stirring for about 1 minute to release their fragrant flavors, taking care that the garlic does not burn.
- Add liquids and seasoning: Pour in the chicken stock along with light and dark soy sauces, sriracha hot sauce, Chinese rice wine or sherry, light brown sugar, and white pepper. Stir everything together until well combined to build the savory broth.
- Add chicken: Incorporate the shredded cooked chicken breasts into the simmering broth, ensuring the meat is well coated and immersed.
- Simmer broth: Increase the heat to high and bring the mixture to a boil. Then reduce to a simmer and cook for 3 minutes to heat the chicken through and meld the flavors.
- Cook noodles: Add the instant noodles to the pot. Bring back to a boil and then simmer for 3 minutes, stirring occasionally to prevent the noodles from clumping and to allow even cooking.
- Divide noodles: Using tongs, separate the noodles and distribute them evenly into four serving bowls.
- Ladle broth and chicken: Pour the hot broth and chicken mixture over the noodles in each bowl to fully assemble the soup.
- Add toppings: Garnish each bowl with chopped spring onions, two halves of hard-boiled eggs, and thin carrot strips for freshness and texture.
- Finish with seeds and chili: Sprinkle the black and white sesame seeds over the top and drizzle with optional chili oil or chili paste according to taste before serving.
Notes
- You can use ready-cooked hard boiled eggs for convenience, or boil fresh eggs by placing them in boiling water for 9-12 minutes before cooling, peeling, and slicing.
- Adjust the amount of sriracha to control the spice level to your preference.
- If you prefer, substitute the Chinese rice wine with dry sherry as an alternative cooking wine.
- Discard the seasoning packets from the instant noodles to control sodium and ensure the broth flavors shine.
- This recipe is flexible: add vegetables like bok choy or mushrooms for extra nutrition and variety.
