Spicy Chicken Ramen is one of those dishes I never thought I’d love so much. But from the very first time I tasted it, the bold flavors, the heat, and the tender chicken instantly made it one of my favorites. It all started when I was craving something warm and spicy on a chilly evening. I thought, “Why not make Spicy Chicken Ramen?” I could feel the excitement building as I gathered the ingredients. Cooking Spicy Chicken Ramen felt like an adventure, with so many flavors blending together into one hearty bowl.
Preparing the Ingredients
The key to great ramen is fresh ingredients, and for Spicy Chicken Ramen, it’s no different. I sliced tender chicken, chopped some green onions, minced fresh garlic and ginger, and picked the best chili paste I could find for that kick of heat. To deepen the flavor, I added soy sauce, sesame oil, and chicken broth to my shopping list. I knew that every single ingredient would play its part in creating the perfect bowl.
Cooking the Ramen
Cooking Spicy Chicken Ramen is a quick yet rewarding process. I first browned the chicken in a bit of sesame oil, letting the garlic and ginger release their fragrance. As the broth simmered, I added the chili paste, soy sauce, and chicken to bring everything together. The ramen noodles went in last, soaking up all that spicy, savory flavor. Watching it come together, I couldn’t wait to taste the rich broth and tender noodles.
Savoring the Moment
Finally, the Spicy Chicken Ramen was ready to serve. I garnished it with green onions, a soft-boiled egg, and a sprinkle of sesame seeds, which gave it that final touch. Taking the first bite, I felt the warmth and spice hit just right, warming me from the inside out. Each bowl brought a little comfort, a bit of heat, and a lot of flavor—just the way I like it. It’s a dish that reminds me why I love to cook.
Table of Contents
Chef’s Notes- Spicy Chicken Ramen
- Ingredient Prep in Advance: To streamline cooking, chop all vegetables and measure ingredients before you start. This will keep the process smooth and ensure no steps are missed.
- Customize the Heat: Gochujang levels vary in spice, so taste a bit before adding. If you prefer a milder ramen, start with a smaller amount and increase as needed.
- Noodle Timing: Cook noodles just before serving to prevent them from becoming too soft or soaking up too much broth.
- Browning the Chicken: Take your time browning the chicken, as this step builds the flavor base. Browning adds depth to the soup and enhances the broth’s richness.
- Broth Adjustments: For a thicker, more intense broth, simmer for a few extra minutes after adding the gochujang and fish sauce. For a lighter flavor, add a bit more broth.
- Vegetable Alternatives: If zucchini isn’t available, feel free to use other veggies like baby bok choy or napa cabbage for a similar texture.
- Extra Garnishes: Top with sesame seeds, chili oil, or even a soft-boiled egg for additional flavor and a beautiful presentation.
Spicy Chicken Ramen
4
servings10
minutes30
minutes350
kcal40
minutesDive into a bowl of warmth with this Hearty Spicy Chicken Ramen! Bursting with rich flavors from gochujang and tender chicken, this soup is perfect for any season. Expert chefs love its balance of heat and savory goodness, making it a favorite comfort food. Whether you’re craving a cozy meal or something to spice up your dinner routine, this recipe delivers incredible taste with simple, accessible ingredients. Get ready to impress your taste buds and enjoy a delightful culinary experience that’s both nourishing and satisfying!
Ingredients
- Vegetables
1 medium yellow onion finely chopped
1/2 zucchini sliced into half-moons
4 scallions chopped
4 ounces shiitake mushrooms sliced
- Proteins
2 pounds chicken thighs with bones and skin
- Pantry Items
8 ounces thin Chinese wheat noodles like Kame Shop
1 tablespoon vegetable or canola oil
1 teaspoon kosher salt
- Sauces Broths
1/4 cup Korean red chili paste (gochujang)
1 tablespoon fish sauce
32 ounces low-sodium chicken broth (slightly less than 4 cups)
- Alternative Ingredients:
Chicken Thighs: Can substitute with boneless skinless chicken breasts for a leaner option.
Gochujang: Use Sriracha or another chili paste if unavailable.
Low-Sodium Chicken Broth: Replace with vegetable broth for a vegetarian version.
Fish Sauce: Use soy sauce or tamari for a vegetarian alternative.
Chinese Wheat Noodles: Substitute with rice noodles for a gluten-free option.
Directions
- Prepare Vegetables and Chicken: Begin by dicing the yellow onion and slicing the zucchini into half-moons. Chop the scallions and slice the shiitake mushrooms. Heat the vegetable oil in a large pot over medium heat, and sauté the onions and zucchini for about 5 minutes until they soften.
- Cook Chicken and Mushrooms: Add the chicken thighs to the pot, followed by the sliced mushrooms. Season with kosher salt and cook until the chicken is browned on all sides, approximately 7 minutes. This step builds a rich foundation of flavors.
- Add Sauces and Broth: Stir in the gochujang and fish sauce, ensuring the chicken and vegetables are well-coated. Pour in the low-sodium chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes, allowing the chicken to become tender and the flavors to meld.
- Cook Noodles and Final Touches: In a separate pot, cook the Chinese wheat noodles according to package instructions, typically around 5 minutes. Drain and add the noodles to the soup. Taste and adjust seasoning with more fish sauce or salt if needed. Garnish with fresh scallions before serving.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- colander
- roasting pan
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 600mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 10mg
FAQ- Spicy Chicken Ramen
Can I use other noodles if I don’t have Chinese wheat noodles?
Absolutely! Rice noodles, udon, or soba work well. For a gluten-free option, rice noodles are ideal.
How can I make this dish spicier?
Add extra gochujang or sprinkle red pepper flakes to taste. A drizzle of spicy chili oil can also add heat without changing the main flavors.
What’s a good substitute if I can’t find fish sauce?
Soy sauce or tamari (for gluten-free) is a great alternative. It adds a similar umami flavor without the fishiness.
How do I make this vegetarian?
Substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth. Skip the fish sauce, or replace it with soy sauce.
Can I freeze leftovers?
Yes, but freeze the noodles and broth separately for the best texture when reheated. Thaw and combine them before serving.
