Easy Chicken Ramen – Ready in 20 Minutes

Make homemade chicken ramen with rich broth, tender shredded chicken, and springy noodles in just 20 minutes. This simple recipe uses pantry staples and is perfect for busy weeknights. Customize with hard-boiled eggs, carrots, and scallions for a complete, flavorful meal.

This quick chicken ramen recipe is packed with rich, savory flavor and comes together in just 20 minutes. With a deeply seasoned broth, tender shredded chicken, springy noodles, and classic toppings, it’s the perfect bowl of comfort food.

---

Ingredients

Broth and Noodles

• 1 tsp sesame oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tsp minced ginger
• 1.4 litres (approx. 6 cups) chicken stock (or water + 4 stock cubes)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1–2 tbsp sriracha hot sauce (adjust to taste)
• 1 tbsp Chinese rice wine or dry sherry
• 1 tbsp light brown sugar
• ¼ tsp white pepper
• 3 cooked chicken breasts, shredded (about 340 g / 12 oz)
• 210 g instant noodles (3 x 70 g packs, discard flavor packets)

Toppings

• 5 spring onions, chopped
• 4 hard-boiled eggs, halved
• 1 carrot, peeled and julienned
• 1 tsp black and white sesame seeds
• 2 tsp chili oil or sambal oelek (optional)

---

Instructions

1. Make the Base:
   In a large saucepan, heat the sesame oil and butter over medium heat until melted.
2. Add Aromatics:
   Stir in the garlic and ginger, cooking for 1 minute while stirring frequently to avoid burning.
3. Build the Broth:
   Pour in the chicken stock, soy sauces, sriracha, rice wine, brown sugar, and white pepper. Stir well to combine.
4. Add Chicken:
   Mix in the shredded cooked chicken. Bring the mixture to a boil over high heat, then reduce to a simmer for 3 minutes.
5. Cook the Noodles:
   Add the instant noodles to the pot. Return to a boil, then simmer for 3 minutes, stirring occasionally to loosen the noodles.
6. Assemble Bowls:
   Use tongs to divide the noodles between four bowls. Ladle in the hot broth and chicken.
7. Add Toppings:
   Top each bowl with chopped spring onions, two egg halves, carrot strips, sesame seeds, and a drizzle of chili oil or paste if using.

---

Tips

• Use leftover rotisserie chicken for added convenience.
• Julienne the carrots finely for quicker prep and easier eating.
• Adjust the sriracha to control heat—start with less if you’re sensitive to spice.
• If the broth reduces too much, add a splash of hot water to thin it out.

---

Variations and Substitutions

• Vegetarian: Use vegetable stock and swap the chicken for tofu or mushrooms.
• Gluten-Free: Use tamari instead of soy sauce and substitute gluten-free noodles.
• No alcohol: Skip the rice wine or sherry and add a touch of rice vinegar for acidity.
• Different protein: Try shredded pork, beef, or shrimp for variety.

---

FAQs

Can I use fresh ramen noodles instead of instant?
Yes, just adjust cooking time based on package instructions.

Can I make this ahead?
The broth and chicken can be made ahead and stored in the fridge. Cook noodles fresh to prevent them from going soggy.

What can I use instead of sriracha?
Chili garlic sauce, sambal oelek, or even a pinch of red pepper flakes can work.

---

Serving Suggestions

• Serve with steamed edamame or a side of pickled vegetables.
• Add a small side of kimchi for extra heat and crunch.
• Great as a light dinner or a hearty lunch on colder days.

---

Why You’ll Love This Recipe

• Ready in just 20 minutes—perfect for busy weeknights
• Big flavor from simple pantry staples
• Comforting, satisfying, and fully customizable
• Feels like takeout, but made fresh at home