Spicy Garlic Chicken Ramen

$- 2 boneless, skinless chicken breasts, thinly sliced - 4 cups chicken broth - 2 packs of instant ramen noodles (discard flavor packets) - 4 cloves of garlic, minced - 1 tablespoon freshly grated ginger - 2 green onions, sliced - 1 cup bok choy, chopped - 1 carrot, julienned - 2 soft-boiled eggs (optional for garnish) For this Spicy Garlic Chicken Ramen, the main ingredients shine through. The chicken breasts give the dish a hearty base. I love using instant ramen noodles for quick cooking. The chicken broth adds depth, making each sip rich and flavorful. Aromatics play a big role. Garlic brings a punch, while ginger adds warmth. Green onions give a fresh crunch. Together, they create a fragrant base that makes you want to dive in. You can't forget the veggies. Bok choy adds a nice green touch. The carrot brings sweetness and color. If you want, top it off with soft-boiled eggs for richness. The yolk creates a creamy texture that blends perfectly with the broth. With these ingredients, you have a balanced and tasty meal. {{ingredient_image_1}} To start, heat sesame oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts. Make sure to season them with salt and pepper. Cook the chicken for about 5-7 minutes, until it turns golden brown and is fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and freshly grated ginger. Sauté these for about 1 minute. You want to smell their lovely aroma but be careful not to burn them. Burning can ruin the flavor of your dish. Next, pour in 4 cups of chicken broth into the skillet. Add 2 tablespoons of soy sauce and 2 teaspoons of chili paste. Stir all the ingredients together. Bring the mixture to a gentle simmer. If you like it spicier, feel free to add more chili paste to suit your taste. Now it’s time to add the ramen noodles. Toss them into the simmering broth and cook according to the package instructions, usually about 3-4 minutes. Keep an eye on the timer! In the last minute of cooking, add chopped bok choy and julienned carrots. This timing ensures they stay fresh and crisp. Once the noodles and vegetables are ready, return the cooked chicken to the pot. Stir everything together well. Take a moment to taste the broth. If you want more flavor, adjust with extra salt or chili paste. When serving, ladle the ramen into deep bowls. This makes your meal look appealing. If you want, you can halve soft-boiled eggs and place them on top. Finish with sliced green onions and a sprinkle of sesame seeds for that extra touch. To make great Spicy Garlic Chicken Ramen, follow these tips: - Perfectly Cooked Chicken: Slice chicken breasts thinly for even cooking. Cook them in hot sesame oil. This helps to seal in juices. Keep an eye on them. You want them brown and cooked through in about 5-7 minutes. - Avoid Overcooking Noodles: Instant ramen cooks fast, usually in 3-4 minutes. Add them to the simmering broth last. This keeps the noodles chewy, not mushy. You can change the heat in your ramen: - Modifying Chili Paste: Start with 2 teaspoons of chili paste. Taste the broth and add more if you want it spicier. - Alternatives for Milder Versions: Want less heat? Use less chili paste. You can also swap it for a bit of sweet soy sauce or omit it altogether. Want to jazz up your ramen? Here are some ideas: - Additional Seasonings: Try adding a splash of rice vinegar or a dash of fish sauce. These add depth to your broth. - Suggestions for Toppings: Top your ramen with sliced green onions, sesame seeds, or fresh herbs like cilantro. Soft-boiled eggs are a nice touch too, adding creaminess and richness. Pro Tips Perfect Chicken: To ensure your chicken stays tender, avoid overcooking it. The meat should be just cooked through, around 5-7 minutes, depending on thickness. Flavor Boost: For an extra depth of flavor, consider adding a splash of mirin or rice vinegar to your broth along with the soy sauce. Ramen Noodle Tip: Be careful not to overcook the ramen noodles. They should be al dente for the best texture, as they will continue to cook slightly in the hot broth. Garnish Matters: Don't skip the garnishes! Sliced green onions and sesame seeds add not just flavor but also visual appeal to your dish. {{image_2}} You can change up the vegetables in your spicy garlic chicken ramen. Try adding mushrooms, spinach, or bell peppers for more flavor and texture. Seasonal veggies also work well. In spring, toss in asparagus or peas. In winter, consider root veggies like radishes or turnips. If you want to switch proteins, use tofu or shrimp instead of chicken. Tofu absorbs flavors well and is a great choice for a vegetarian option. If using shrimp, cook it for only 2-3 minutes until pink and firm. Adjust your cooking times to ensure that proteins cook properly. For a vegetarian broth, use vegetable stock instead of chicken broth. Miso adds a rich, umami flavor and is a great substitute. Bone broth also gives deep flavor and is packed with nutrients. These options let you customize your ramen to fit your taste and diet. To store leftovers, let the ramen cool down. Place it in an airtight container. This keeps it fresh. The dish lasts for about 3 to 4 days in the fridge. Make sure to eat it within this time for best taste. You can reheat ramen in a pot or microwave. If using a pot, add a splash of broth or water. Heat it slowly to keep the noodles soft. In the microwave, use a bowl with a cover. Heat in short bursts to avoid drying out the dish. This way, you keep the texture and flavor intact. Yes, you can freeze this dish! However, it’s best to freeze the broth and chicken separately from the noodles. Cooked noodles get mushy when frozen. Store the broth and chicken in airtight containers. It can last up to 2 months in the freezer. When ready to eat, thaw the broth overnight in the fridge. Then heat and add fresh noodles for the best taste. Yes, you can use different noodles for this dish. Here are some suggestions: - Soba noodles: A great option that adds a nutty flavor. - Udon noodles: Thick and chewy, they soak up broth well. - Rice noodles: Perfect for a lighter, gluten-free choice. - Whole wheat noodles: A healthier twist on traditional ramen. Each type of noodle will give a unique taste and texture to your spicy garlic chicken ramen. If you lack chili paste, here are some substitutes: - Sriracha: Offers heat and a hint of sweetness. - Hot sauce: Any brand can work, just adjust quantity to taste. - Red pepper flakes: A quick fix for spice, but less saucy. - Harissa: A North African chili paste that adds depth. These options can keep your dish flavorful and spicy, even if you run out of chili paste. To make this ramen gluten-free, consider these ingredients: - Gluten-free ramen noodles: Many brands offer gluten-free options. - Tamari: A gluten-free soy sauce alternative. - Check broth labels: Ensure your chicken broth is gluten-free. By swapping these items, you can enjoy a hearty bowl without gluten. To deepen the flavor of your broth, try these tips: - Roast the chicken: Browning adds depth before you simmer. - Use homemade broth: It often has more flavor than store-bought. - Add miso paste: Stir in miso for umami richness. - Incorporate more aromatics: Extra garlic or ginger can enhance taste. These steps can take your broth from good to amazing, making your ramen even more enjoyable. This post covered a simple and tasty ramen recipe. We looked at main ingredients like chicken and noodles, along with aromatic garlic and ginger. I explained easy steps to prepare the broth and cook the noodles without overdoing it. Also, I shared tips for customizing flavors and making the dish your own. Remember, cooking should be fun and creative! Enjoy making this ramen your way. Happy cooking!$

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

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

2 pieces boneless, skinless chicken breasts, thinly sliced
4 cups chicken broth
2 packs instant ramen noodles (discard flavor packets)
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili paste (adjust according to spiciness preference)
1 cup bok choy, chopped
1 piece carrot, julienned
2 pieces soft-boiled eggs (optional for garnish)
1 tablespoon sesame seeds for garnish
1 to taste salt and pepper

Instructions

In a large skillet, heat sesame oil over medium-high heat. Add the thinly sliced chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, making sure not to burn them.
Pour in the chicken broth and add soy sauce and chili paste. Stir to combine and bring to a gentle simmer.
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.
In the last minute of cooking, add the chopped bok choy and julienned carrot to the pot, allowing them to soften slightly.
Return the cooked chicken to the pot, stirring well. Taste the broth and adjust seasoning with more salt or chili paste if desired.
Ladle the ramen into bowls. Halve the soft-boiled eggs and place on top of each bowl if using. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

Serve the ramen in deep bowls; the rich colors of the vegetables and the bright yellow yolk of the egg will make it visually appealing. Drizzle a touch of chili oil on top for an extra spicy kick!

Keyword chicken, noodles, ramen, soup, spicy