Spicy Garlic Chicken Ramen

$- 2 boneless, skinless chicken thighs - 4 cups chicken broth - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1 teaspoon ginger, grated - 2 tablespoons soy sauce - 2 tablespoons sriracha (adjust to spice preference) - 200g ramen noodles - 1 cup green onions, chopped - 1 cup baby spinach - 2 soft-boiled eggs - Toasted sesame seeds for garnish - Fresh cilantro for garnish - Large pot - Cooking utensils - Serving bowls Gathering the right ingredients is key to making a great spicy garlic chicken ramen. You want fresh chicken thighs for juiciness and flavor. The chicken broth adds depth to your dish, while the garlic and ginger bring warmth. Sriracha gives the ramen a spicy kick, but feel free to adjust it to your taste. Ramen noodles are a must for that perfect slurp. Adding green onions and spinach not only boosts nutrition but also makes the dish colorful and appealing. Optional ingredients like soft-boiled eggs add creaminess, and garnishing with sesame seeds and cilantro enhances flavor and looks. Make sure you have a large pot for cooking, your favorite utensils for stirring, and nice bowls for serving. Everything you need is simple and easy to find! {{ingredient_image_1}} Start by heating 1 tablespoon of sesame oil in a large pot over medium heat. Add the 2 boneless, skinless chicken thighs. Cook them for about 6-7 minutes on each side. You want them to turn golden brown and be cooked through. Once done, remove the chicken from the pot. Let it rest for a few minutes. After resting, slice the chicken into thin strips. In the same pot, add 4 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté for about 1 minute until you smell a fragrant aroma. Next, pour in 4 cups of chicken broth and bring it to a gentle simmer. Stir in 2 tablespoons of soy sauce and 2 tablespoons of sriracha. Adjust the spice level to your taste. Let the broth simmer for 5-10 minutes. This helps the flavors blend nicely. Bring the broth back to a full boil. Now, add 200 grams of ramen noodles to the pot. Cook the noodles according to the package instructions, which is usually about 4-5 minutes. Make sure to stir occasionally so they don’t stick together. In the last minute of cooking, toss in 1 cup of chopped green onions and 1 cup of baby spinach. Watch as they wilt into the hot broth. Now, it’s time to serve! Divide the ramen noodles and broth into serving bowls. Top each bowl with the sliced chicken and a soft-boiled egg, if you like. Finally, garnish with toasted sesame seeds and fresh cilantro for that extra touch. Enjoy your spicy and heartwarming bowl of ramen! To cook chicken thighs just right, focus on even cooking. Heat the sesame oil in your pot. Add the chicken thighs and cook each side for 6-7 minutes. Look for a golden color and no pink inside. Let the chicken rest for a few minutes before slicing. This keeps it juicy. Season with a pinch of salt and pepper for extra flavor. Want more heat? Add sriracha! Start with 2 tablespoons, then taste the broth. If you like it spicier, mix in more sriracha little by little. For less heat, use less sriracha. You can also serve extra sriracha on the side for those who love a kick. This helps everyone enjoy their bowl just the way they like it. Make your ramen look great! Use shallow bowls to show off the noodles and broth. Place the sliced chicken on top, then add a soft-boiled egg if you like. Sprinkle with toasted sesame seeds and fresh cilantro for color. Chop green onions finely and add them last for a fresh touch. A pretty dish makes every bite more enjoyable. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor. Opt for whole garlic cloves and a knotted piece of ginger instead of pre-minced options. Adjust Spice Levels: Feel free to adjust the amount of sriracha to suit your taste. Start with less and add more as needed to achieve your desired level of heat. Perfect Soft-Boiled Eggs: To achieve the perfect soft-boiled egg, boil them for exactly 6-7 minutes, then immediately transfer them to an ice bath to stop the cooking process. Garnish Wisely: Toasted sesame seeds and fresh cilantro not only enhance the appearance of the dish but also add a lovely crunch and freshness that complements the spicy broth. {{image_2}} You can make a tasty vegetarian version of spicy garlic ramen. Just swap the chicken for tofu or mushrooms. Tofu adds protein and absorbs the broth's flavor well. Use firm tofu and cut it into cubes. Sauté it until golden brown for a nice texture. Mushrooms, like shiitake or cremini, also work great. They add umami and depth to the dish. Cook them with garlic and ginger for extra flavor. If you want a different protein, shrimp or beef are excellent choices. For shrimp, use fresh or frozen ones. Just add them to the broth a few minutes before serving. They cook fast and soak up the spicy flavors. If you prefer beef, thinly slice it and sauté it like the chicken. Use flank steak or sirloin for a tender bite. Both options will give your ramen a new twist. You can also play with the vegetables in your ramen. Try adding bok choy, napa cabbage, or snap peas. These greens add crunch and color. You can toss them in during the last minute of cooking. Don't forget about toppings! Chopped cilantro, sliced jalapeños, or crispy garlic can enhance the dish. They add freshness and extra spice, making each bite exciting. Keep any leftover ramen in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria from growing. It will stay fresh for up to three days. If you can, store the broth and noodles separately. This keeps the noodles from getting soggy. To reheat, pour the broth into a pot. Heat it on low to medium until it simmers. Add the cold noodles and let them warm for about two minutes. Stir gently to mix. If you have extra chicken, add that too. This keeps the flavors alive. You can also use a microwave, but be careful. Heat in short bursts to avoid overcooking. You can freeze the broth and chicken for later use. Let them cool completely before freezing. Store in freezer-safe bags or containers. Use them within three months for the best taste. When ready to eat, thaw in the fridge overnight. Reheat on the stove or in the microwave. Do not freeze the noodles. They become mushy when thawed. Instead, cook fresh noodles when you’re ready to enjoy your ramen again. Yes, you can make this dish ahead of time. Cook the chicken, broth, and noodles. Store them separately. Keep the broth and chicken in the fridge. The noodles can get soggy, so cook them fresh when you’re ready to eat. You can use several options if you don’t have ramen noodles. Try udon noodles or soba noodles. Rice noodles also work well. Even spaghetti can be a fun substitute in a pinch. Just adjust the cooking times as needed. To enhance the broth, add more garlic and ginger. You can also toss in a splash of mirin or a dash of fish sauce. Simmer the broth longer to deepen the flavors. Adding mushrooms or kombu can also boost umami. Absolutely! Feel free to customize your ramen. Add chili flakes for more heat or a dash of lime juice for zest. You can also mix in vegetables like carrots or bell peppers. Experiment to find your perfect flavor! This blog post shared a simple and fun way to make chicken ramen. We covered key ingredients like chicken thighs, broth, and garlic. You learned step-by-step how to prepare the chicken and make a tasty broth. Tips for perfect cooking and possible variations were also included. Ramen is easy to customize, so feel free to try new flavors. Remember to store leftovers properly and enjoy them later. With these techniques, you can create a delicious bowl of ramen every time.$

A flavorful and spicy ramen dish featuring tender chicken thighs, garlic, and fresh greens.

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

2 thighs boneless, skinless chicken
4 cups chicken broth
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons soy sauce
2 tablespoons sriracha
200 grams ramen noodles
1 cup green onions, chopped
1 cup baby spinach
2 eggs soft-boiled (optional)
1 to taste toasted sesame seeds for garnish
1 to taste fresh cilantro for garnish

Instructions

In a large pot, heat the sesame oil over medium heat. Add the chicken thighs and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the pot, let it rest for a few minutes, then slice into thin strips.
In the same pot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour in the chicken broth and bring it to a gentle simmer.
Stir in the soy sauce and sriracha, adjusting the level of spice to your preference. Allow the broth to simmer for an additional 5-10 minutes to let the flavors meld together.
Bring the broth back to a full boil, then add the ramen noodles. Cook according to package instructions, usually about 4-5 minutes.
In the last minute of cooking, add the chopped green onions and baby spinach, allowing them to wilt into the broth.
Divide the ramen noodles and broth into serving bowls. Top with slices of chicken and a soft-boiled egg (if using).
Sprinkle with toasted sesame seeds and fresh cilantro for an aromatic finish. Serve hot and enjoy the spicy kick!

Notes

Adjust sriracha to your spice preference.

Keyword chicken, garlic, noodles, ramen, spicy