25 Delicious Chicken Ramen Recipes to Savor

Forget boring weeknight dinners—these 25 chicken ramen recipes are about to become your new comfort food obsession. From quick 20-minute bowls to rich, slow-simmered broths, we’ve gathered the most delicious ways to transform humble ingredients into soul-warming meals. Get ready to discover your next favorite bowl that’s perfect for cozy nights or impressing friends. Let’s dive into these irresistible recipes!

Spicy Garlic Chicken Ramen

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. Let’s transform simple components into a deeply satisfying bowl of Spicy Garlic Chicken Ramen, guiding you through each straightforward step to ensure success even if this is your first time making ramen from scratch.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 6 cloves garlic, minced
– 1 tbsp ginger, grated
– 4 cups chicken broth
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 2 tsp rice vinegar
– 9 oz fresh ramen noodles
– 2 soft-boiled eggs, halved
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
3. Place chicken thighs in the pot and cook for 5-6 minutes until deeply golden brown.
4. Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
6. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same pot.
7. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant but not browned.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
9. Add soy sauce, sriracha, and rice vinegar, then bring to a gentle boil.
10. Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
11. While broth simmers, cook ramen noodles according to package directions, then drain thoroughly.
12. Divide noodles between two large bowls and arrange sliced chicken on top.
13. Ladle hot broth over noodles and chicken, ensuring complete coverage.
14. Garnish each bowl with halved soft-boiled eggs, sliced green onions, and sesame seeds.
Just before serving, gently press the soft-boiled egg yolks to release their rich creaminess into the broth. The noodles maintain a satisfying chew against the tender chicken, while the garlic-infused broth delivers gradual heat that builds with each spoonful. For a textural contrast, consider adding crispy fried shallots or nori strips alongside the existing garnishes.

Ginger Sesame Chicken Ramen

Keeping weeknight dinners exciting doesn’t require complicated techniques—this ginger sesame chicken ramen brings restaurant-quality flavors to your kitchen with straightforward steps anyone can master. Let’s walk through creating this comforting bowl from scratch, focusing on building layers of flavor methodically. You’ll be amazed at how simple ingredients transform into something truly special.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 6 cups chicken broth
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 2 tsp rice vinegar
– 2 packages (3 oz each) ramen noodles, seasoning packets discarded
– 2 soft-boiled eggs, halved
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
3. Place chicken thighs in the pot and cook for 5-6 minutes until golden brown on one side.
4. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
6. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same pot.
7. Add minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
9. Stir in soy sauce, sesame oil, and rice vinegar until fully combined.
10. Bring broth to a gentle boil, then reduce heat to maintain a simmer for 10 minutes.
11. Add ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally to separate strands.
12. Divide noodles and broth evenly between two large bowls.
13. Arrange sliced chicken over the noodles in each bowl.
14. Top each bowl with one soft-boiled egg half, cut side up.
15. Sprinkle with sliced green onions and sesame seeds for garnish.

Delightfully balanced between savory and aromatic, this ramen features tender chicken against springy noodles in a deeply flavored broth. The soft-boiled egg adds creamy richness when the yolk mixes into the soup, while the sesame seeds provide satisfying crunch. For a refreshing twist, try serving it with a side of quick-pickled vegetables or add a drizzle of chili oil for those who enjoy extra heat.

Miso Chicken Ramen with Vegetables

Brimming with savory comfort, this miso chicken ramen transforms simple ingredients into a deeply satisfying bowl. By following these clear steps, you’ll create a balanced dish where tender chicken and crisp vegetables swim in a rich, umami-packed broth. Let’s build this nourishing meal together, layer by careful layer.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 8 cups chicken broth
– 3 tbsp white miso paste
– 2 tbsp soy sauce
– 8 oz ramen noodles
– 2 carrots, sliced into 1/4-inch rounds
– 4 oz shiitake mushrooms, sliced
– 2 cups baby spinach
– 2 soft-boiled eggs, halved
– 2 green onions, thinly sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat until it shimmers.
2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
3. Place chicken in the hot oil and cook for 6 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips.
6. Pour 8 cups of chicken broth into the same pot and bring to a boil over high heat.
7. Reduce heat to medium-low and whisk in 3 tablespoons of white miso paste until fully dissolved.
8. Stir in 2 tablespoons of soy sauce and add the sliced carrots and shiitake mushrooms.
9. Simmer for 8 minutes until carrots are tender-crisp when pierced with a fork.
10. Add 8 ounces of ramen noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
11. Turn off the heat and stir in 2 cups of baby spinach until just wilted, about 1 minute.
12. Divide broth, noodles, and vegetables among four bowls.
13. Top each bowl with sliced chicken, half a soft-boiled egg, and a sprinkle of green onions.
Rely on the silky broth to coat each noodle, while the soft egg yolk adds a creamy contrast to the crisp vegetables. For a vibrant twist, garnish with toasted sesame seeds or a drizzle of chili oil to elevate the savory miso base with a gentle heat.

Creamy Coconut Chicken Ramen

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. This creamy coconut chicken ramen comes together with a handful of simple components, transforming basic pantry staples into a comforting, restaurant-worthy bowl in under 30 minutes. Let’s walk through each step together to ensure your first attempt is a success.

Ingredients

– 1 tbsp vegetable oil
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 cups chicken broth
– 1 (13.5 oz) can coconut milk
– 2 tbsp soy sauce
– 2 (3 oz) packages instant ramen noodles (seasoning packets discarded)
– 2 cups fresh spinach
– 1 tbsp lime juice
– 2 tbsp fresh cilantro, chopped
– 2 green onions, thinly sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Season 1 pound of cubed chicken breast evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Add the seasoned chicken to the hot oil and cook for 5-7 minutes, turning pieces occasionally, until golden brown on all sides and cooked through.
4. Reduce heat to medium and add 3 minced garlic cloves and 1 tablespoon grated ginger, stirring constantly for 30 seconds until fragrant.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 1 can of coconut milk and 2 tablespoons soy sauce, stirring gently to combine.
7. Bring the soup to a gentle boil, then reduce heat to maintain a simmer for 5 minutes to allow flavors to meld.
8. Add 2 packages of ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally to separate noodles.
9. Stir in 2 cups fresh spinach and cook for 1 minute until just wilted.
10. Remove pot from heat and stir in 1 tablespoon lime juice.
11. Ladle the ramen into bowls and top evenly with 2 tablespoons chopped cilantro and 2 sliced green onions.

Perfectly balanced between rich and refreshing, this ramen features tender chicken and springy noodles swimming in a velvety coconut broth. The fresh lime and cilantro cut through the creaminess beautifully, creating a complex flavor profile that improves as it sits. For an extra textural contrast, try topping with crispy fried shallots or serving with a soft-boiled egg halved and placed gently on top.

Teriyaki Chicken Ramen Bowl

Wondering how to elevate your ramen game beyond the basic packet? This teriyaki chicken ramen bowl transforms simple ingredients into a restaurant-worthy meal with minimal effort, perfect for busy weeknights when you crave something comforting yet exciting.

Ingredients

– 2 boneless, skinless chicken breasts
– 8 oz ramen noodles
– 2 cups chicken broth
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves minced garlic
– 1 tbsp vegetable oil
– 2 soft-boiled eggs
– 1/2 cup sliced green onions
– 1 cup shredded carrots

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Place chicken breasts in the hot skillet and cook for 6-7 minutes without moving them.
4. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest on a cutting board for 5 minutes to redistribute juices.
6. While chicken rests, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 2 cloves minced garlic in a small bowl.
7. Return skillet to medium heat and pour in the sauce mixture, scraping up any browned bits from the bottom.
8. Simmer sauce for 2-3 minutes until slightly thickened, then remove from heat.
9. Bring 2 cups chicken broth to a boil in a separate pot.
10. Add 8 ounces ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally to prevent sticking.
11. Thinly slice the rested chicken against the grain for maximum tenderness.
12. Toss sliced chicken in the teriyaki sauce until fully coated.
13. Divide cooked noodles and broth evenly between two bowls.
14. Arrange sauced chicken over the noodles.
15. Top each bowl with 1 soft-boiled egg, 1/2 cup shredded carrots, and 1/4 cup sliced green onions.
The chewy ramen noodles soak up the sweet-savory teriyaki glaze beautifully, while the soft-boiled egg adds creamy richness when broken into the broth. For an extra crunch, sprinkle with toasted sesame seeds or serve with crispy wonton strips on the side.

Chicken Ramen with Soft-Boiled Egg

Making restaurant-quality chicken ramen at home is easier than you think, especially when you break it down into manageable steps. Mastering this comforting bowl starts with preparing components in sequence, ensuring each element reaches its full potential. Follow these detailed instructions to create a deeply satisfying meal that rivals your favorite ramen shop.

Ingredients

– 4 large eggs
– 6 cups water
– 1 lb boneless chicken thighs
– 2 tbsp vegetable oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 inch fresh ginger
– 8 oz ramen noodles
– 4 tbsp soy sauce
– 2 tsp sesame oil
– 2 green onions

Instructions

1. Place 4 large eggs in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then immediately remove pan from heat.
3. Cover saucepan and let eggs sit for exactly 7 minutes for perfect soft-boiled consistency.
4. Transfer eggs to an ice water bath and let cool completely before peeling.
5. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
6. Add 1 lb boneless chicken thighs skin-side down and cook for 5 minutes without moving.
7. Flip chicken and cook for another 4 minutes until golden brown on both sides.
8. Remove chicken from pot and set aside on a cutting board.
9. Thinly slice 1 medium yellow onion and add to the same pot.
10. Cook onions for 4 minutes, stirring occasionally, until softened and translucent.
11. Mince 3 cloves garlic and 1 inch fresh ginger, then add to the pot.
12. Cook garlic and ginger for 1 minute until fragrant but not browned.
13. Pour 6 cups water into the pot and bring to a gentle simmer.
14. Return chicken to the pot and simmer for 15 minutes until cooked through.
15. Remove chicken from broth and shred using two forks.
16. Strain broth through a fine-mesh sieve to remove solids.
17. Return clear broth to the pot and bring back to a simmer.
18. Add 8 oz ramen noodles and cook for 3 minutes until tender but firm.
19. Stir in 4 tbsp soy sauce and 2 tsp sesame oil.
20. Thinly slice 2 green onions for garnish.
21. Divide noodles and broth among four bowls.
22. Top each bowl with shredded chicken and halved soft-boiled eggs.
23. Sprinkle with sliced green onions before serving.
Enjoy the contrasting textures of silky egg yolk against firm noodles and tender chicken. The rich, savory broth gains complexity from the ginger and garlic infusion, while sesame oil adds nutty depth. For a creative twist, add a sprinkle of toasted sesame seeds or a drizzle of chili oil to customize the heat level to your preference.

Honey Soy Glazed Chicken Ramen

Zesty and satisfying, this honey soy glazed chicken ramen transforms simple ingredients into a restaurant-quality meal right in your own kitchen. Follow these methodical steps to create a perfectly balanced bowl with tender chicken, springy noodles, and a rich, savory-sweet broth that will become your new weeknight favorite.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 8 oz ramen noodles
– 4 cups chicken broth
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 green onions, sliced
– 1 tbsp vegetable oil
– 2 soft-boiled eggs
– 1 cup spinach leaves

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
3. Season chicken with salt and place in the hot pot, cooking for 6 minutes until golden brown.
4. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
5. Remove chicken from pot and let rest on a cutting board for 5 minutes before slicing.
6. In the same pot, add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
7. Pour in chicken broth, soy sauce, honey, rice vinegar, and sesame oil, stirring to combine.
8. Bring the broth to a boil over high heat, then reduce to a simmer for 10 minutes to develop flavors.
9. Add ramen noodles to the simmering broth and cook for 4 minutes until tender but still chewy.
10. Stir in spinach leaves during the final minute of cooking until just wilted.
11. Divide noodles and broth between two bowls, arranging sliced chicken on top.
12. Garnish each bowl with halved soft-boiled eggs and sliced green onions.

Complex flavors meld together beautifully in this dish, with the chewy noodles absorbing the sweet-savory broth while the tender chicken provides satisfying texture. Consider serving with extra green onions and a drizzle of chili oil for those who enjoy a spicy kick, making each bowl customizable to your preferred heat level.

Chicken and Vegetable Ramen Stir-Fry

Cooking a satisfying weeknight meal doesn’t have to be complicated. Chicken and Vegetable Ramen Stir-Fry combines familiar ingredients with quick-cooking techniques for a dish that’s both comforting and vibrant. Let’s walk through each step together to create this flavorful dinner.

Ingredients

– 2 packages (3 oz each) instant ramen noodles, seasoning packets discarded
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp vegetable oil, divided
– 1 medium yellow onion, thinly sliced
– 2 medium carrots, julienned
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– 2 green onions, thinly sliced

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add ramen noodles and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop the cooking process.
4. Pat chicken pieces dry with paper towels to ensure proper browning.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
7. Flip chicken pieces and cook for another 3 minutes until internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate using tongs.
9. Add remaining 1 tablespoon vegetable oil to the same skillet.
10. Add sliced onion and julienned carrots, stirring constantly for 2 minutes until slightly softened.
11. Add bell pepper slices and continue stirring for another 2 minutes until vegetables are crisp-tender.
12. Push vegetables to one side of the skillet and add minced garlic to the empty space.
13. Cook garlic for 30 seconds until fragrant, then mix with vegetables.
14. Return cooked chicken to the skillet with the vegetables.
15. In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil until honey is fully dissolved.
16. Pour sauce mixture over chicken and vegetables, stirring to coat evenly.
17. Add cooked ramen noodles to the skillet and toss gently with tongs until everything is well combined.
18. Cook for 1 minute, stirring constantly, to heat noodles through and allow sauce to thicken slightly.
19. Remove skillet from heat and sprinkle with sliced green onions.
Even the simplest dishes can become memorable with proper technique. The ramen noodles absorb the savory sauce while maintaining a pleasantly chewy texture, and the quick-cooking vegetables provide satisfying crunch against the tender chicken. For a creative twist, serve it in warmed bowls topped with a soft-boiled egg or sprinkle of toasted sesame seeds for extra richness.

Lemongrass Chicken Ramen Soup

Ready to transform your weeknight dinner routine? This lemongrass chicken ramen soup combines the comforting warmth of traditional ramen with the bright, aromatic flavors of Southeast Asia. Let’s walk through each step together to create this restaurant-quality bowl at home.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cups chicken broth
– 2 stalks lemongrass
– 1 inch fresh ginger
– 2 cloves garlic
– 1 tbsp soy sauce
– 1 tsp fish sauce
– 6 oz ramen noodles
– 2 soft-boiled eggs
– 1 cup bean sprouts
– 2 green onions

Instructions

1. Trim excess fat from 1 lb boneless, skinless chicken thighs and pat completely dry with paper towels.
2. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot oil and sear for 4 minutes per side until golden brown.
4. Remove chicken from pot and set aside on a clean plate to rest.
5. Bruise 2 stalks lemongrass by gently crushing with the side of your knife to release oils.
6. Thinly slice 1 inch fresh ginger and mince 2 cloves garlic.
7. Add lemongrass, ginger, and garlic to the same pot and sauté for 1 minute until fragrant.
8. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
9. Return chicken to the pot and bring broth to a gentle simmer over medium heat.
10. Cover and cook for 20 minutes until chicken reaches 165°F internally.
11. Remove chicken from broth and shred using two forks when cool enough to handle.
12. Stir in 1 tbsp soy sauce and 1 tsp fish sauce to the simmering broth.
13. Cook 6 oz ramen noodles in the broth for 3 minutes until al dente.
14. Thinly slice 2 green onions and prepare 1 cup bean sprouts for garnish.
15. Divide noodles and broth between two bowls, then top with shredded chicken.
16. Add halved soft-boiled eggs, bean sprouts, and green onions to each bowl.
Golden broth infused with lemongrass envelops chewy noodles and tender chicken in every spoonful. The soft-boiled eggs add creamy richness that contrasts beautifully with the crisp bean sprouts. For an extra kick, drizzle with chili oil or serve with lime wedges to brighten the aromatic broth.

Smoky Paprika Chicken Ramen

Creating a comforting bowl of ramen doesn’t have to be complicated, especially when you incorporate the warm, smoky notes of paprika. This recipe walks you through each stage methodically, ensuring even beginner cooks can achieve restaurant-quality results right in their own kitchen. Follow these steps precisely for a deeply flavorful broth and perfectly cooked chicken that will become your new weeknight favorite.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 4 cups chicken broth
– 2 cups water
– 3 tbsp soy sauce
– 2 packages (3 oz each) ramen noodles, seasoning packets discarded
– 2 soft-boiled eggs
– 2 green onions, thinly sliced

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Rub 1 tablespoon smoked paprika and 1 teaspoon garlic powder evenly over all surfaces of the chicken thighs.
3. Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs in the hot oil and cook for 5 minutes without moving to develop a golden-brown crust.
5. Flip chicken thighs and cook for another 4 minutes until both sides are deeply browned.
6. Remove chicken from pot and set aside on a clean plate, covering loosely with foil.
7. Pour 4 cups chicken broth and 2 cups water into the same pot, scraping up any browned bits from the bottom.
8. Add 3 tablespoons soy sauce to the broth and bring to a boil over high heat.
9. Reduce heat to medium-low and simmer the broth for 10 minutes to allow flavors to meld.
10. Return the chicken to the broth and simmer for 8 minutes until chicken reaches 165°F internally.
11. Remove chicken from broth and shred using two forks, then return shredded chicken to the pot.
12. Add ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally to separate noodles.
13. Divide the ramen and broth evenly between two large bowls.
14. Top each bowl with one soft-boiled egg, sliced in half, and a generous sprinkle of sliced green onions.

Getting that first spoonful reveals tender shredded chicken that has absorbed the smoky paprika flavor throughout. The broth carries a beautiful depth from the fond developed during chicken searing, while the soft-boiled eggs add creamy richness when broken into the soup. For a creative twist, try adding a drizzle of chili oil or serving with quick-pickled vegetables on the side for extra crunch and brightness.

Thai Peanut Chicken Ramen

A comforting bowl of Thai peanut chicken ramen brings together the best of both worlds—creamy peanut sauce meets savory ramen noodles. This recipe walks you through creating restaurant-quality ramen right in your own kitchen with simple, step-by-step instructions. You’ll be amazed at how quickly these vibrant flavors come together for a satisfying meal any night of the week.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz ramen noodles
– 4 cups chicken broth
– 1/2 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 2 tsp grated ginger
– 2 cloves minced garlic
– 1 tbsp vegetable oil
– 1/4 cup chopped cilantro
– 1/4 cup chopped green onions
– 1/4 cup shredded carrots
– 1 tbsp sesame seeds

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb boneless, skinless chicken breasts and cook for 6-8 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from pot and let rest on a cutting board for 5 minutes before slicing thinly.
4. In the same pot, add 2 cloves minced garlic and 2 teaspoons grated ginger, cooking for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and bring to a gentle boil over high heat.
6. Whisk in 1/2 cup creamy peanut butter until completely smooth and incorporated.
7. Add 3 tablespoons soy sauce, 2 tablespoons lime juice, and 1 tablespoon brown sugar, stirring to combine.
8. Reduce heat to medium and simmer the broth for 5 minutes to allow flavors to meld.
9. Add 8 oz ramen noodles to the simmering broth and cook for 4 minutes, stirring occasionally to prevent sticking.
10. Return sliced chicken to the pot and heat through for 2 minutes.
11. Divide the ramen among bowls and top with 1/4 cup chopped cilantro, 1/4 cup chopped green onions, 1/4 cup shredded carrots, and 1 tablespoon sesame seeds.

Our finished ramen boasts silky noodles swimming in a rich, peanutty broth with tender chicken pieces throughout. The creamy texture contrasts beautifully with the crisp vegetable toppings, while the lime juice provides a bright, tangy finish that cuts through the richness. For an extra kick, try adding a drizzle of sriracha or serving with lime wedges on the side.

Lemon Herb Chicken Ramen

This comforting bowl transforms classic ramen with bright citrus and aromatic herbs, creating a satisfying meal that’s surprisingly simple to prepare. Let’s walk through each step together to ensure your lemon herb chicken ramen turns out perfectly balanced and full of flavor.

Ingredients

– 2 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, chopped
– 4 cups chicken broth
– 2 packages ramen noodles (discard seasoning packets)
– 1 lemon, juiced
– 2 green onions, sliced

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken breasts in the hot oil and cook for 6 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
6. Remove chicken from the pot and let it rest on a cutting board for 5 minutes to retain juices.
7. Add minced garlic to the same pot and cook for 30 seconds until fragrant but not browned.
8. Stir in fresh thyme and rosemary, cooking for 15 seconds to release their oils.
9. Pour in 4 cups chicken broth and bring to a boil over high heat.
10. Add ramen noodles to the boiling broth and cook for exactly 3 minutes, stirring occasionally.
11. While noodles cook, slice the rested chicken into 1/2-inch thick pieces against the grain for tenderness.
12. Remove the pot from heat and stir in fresh lemon juice.
13. Divide the noodles and broth between two bowls and top with sliced chicken.
14. Garnish with sliced green onions just before serving.

Juicy chicken slices float in the aromatic broth, while the al dente noodles provide satisfying chewiness against the bright lemon finish. For a creative twist, add a soft-boiled egg or sprinkle with toasted sesame seeds to enhance the texture and visual appeal of this comforting bowl.

Szechuan Style Chicken Ramen

Unleash the bold, spicy flavors of Szechuan cuisine with this comforting chicken ramen that transforms simple ingredients into an unforgettable meal. Using readily available pantry staples, this recipe guides you through creating a complex broth with the signature numbing heat of Szechuan peppercorns and the rich depth of soy and chili. You’ll be amazed at how easily this restaurant-style dish comes together in your own kitchen.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 8 cups water
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Szechuan peppercorns
– 1/4 cup soy sauce
– 2 tbsp chili oil
– 1 tsp sugar
– 12 oz fresh ramen noodles
– 2 green onions, sliced
– 1 cup bean sprouts

Instructions

1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound of boneless, skinless chicken thighs and cook for 4 minutes per side until golden brown.
3. Remove chicken from pot and set aside on a cutting board to rest.
4. Reduce heat to medium and add 4 cloves of minced garlic and 1 tablespoon of grated ginger to the same pot.
5. Cook garlic and ginger for 1 minute until fragrant but not browned.
6. Add 2 tablespoons of Szechuan peppercorns and toast for 30 seconds until aromatic.
7. Pour 8 cups of water into the pot, scraping any browned bits from the bottom.
8. Return chicken to the pot and bring liquid to a boil.
9. Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
10. Remove chicken from broth and shred using two forks.
11. Strain broth through a fine-mesh sieve to remove solids.
12. Return strained broth to the pot and add 1/4 cup soy sauce, 2 tablespoons chili oil, and 1 teaspoon sugar.
13. Bring broth back to a simmer over medium heat.
14. While broth simmers, cook 12 ounces of fresh ramen noodles according to package directions until al dente.
15. Drain noodles and divide among four bowls.
16. Ladle hot broth over noodles in each bowl.
17. Top each bowl with shredded chicken, 1 cup of bean sprouts, and 2 sliced green onions.

Perfectly balanced between fiery heat and savory depth, this ramen delivers tender chicken and springy noodles in every spoonful. The bean sprouts add a refreshing crunch that contrasts beautifully with the rich broth, while the green onions provide a sharp, aromatic finish. For an extra kick, drizzle additional chili oil over the top just before serving to customize the heat level to your preference.

Korean Spicy Chicken Ramen

Every home cook needs a reliable spicy ramen recipe in their arsenal, and this Korean-inspired version delivers bold flavor with approachable techniques. Even beginners can master this dish by following these methodical steps, creating restaurant-quality results right in your own kitchen.

Ingredients

– 2 tbsp vegetable oil
– 1 lb boneless chicken thighs
– 4 cloves garlic
– 1 tbsp ginger
– 4 cups chicken broth
– 2 tbsp gochujang
– 1 tbsp soy sauce
– 1 tsp sugar
– 2 packs ramen noodles
– 2 green onions
– 2 soft-boiled eggs

Instructions

1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until shimmering.
2. Cut 1 pound of boneless chicken thighs into 1-inch cubes and add to the hot oil.
3. Cook chicken for 6-8 minutes, turning occasionally, until all sides are golden brown.
4. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger while chicken cooks.
5. Add minced garlic and ginger to the pot and cook for 1 minute until fragrant.
6. Pour in 4 cups of chicken broth and bring to a rolling boil.
7. Whisk in 2 tablespoons of gochujang until completely dissolved in the broth.
8. Add 1 tablespoon of soy sauce and 1 teaspoon of sugar, stirring to combine.
9. Reduce heat to medium-low and simmer for 15 minutes to develop flavors.
10. Add 2 packs of ramen noodles to the simmering broth, discarding seasoning packets.
11. Cook noodles for 3-4 minutes, stirring occasionally to prevent sticking.
12. Thinly slice 2 green onions while noodles cook.
13. Peel 2 soft-boiled eggs that were prepared earlier.
14. Divide ramen and broth evenly between two large bowls.
15. Top each bowl with sliced green onions and one soft-boiled egg.

Velvety soft-boiled eggs contrast beautifully with the chewy ramen noodles in this satisfying bowl. The spicy gochujang broth coats every ingredient evenly, while the tender chicken adds substantial protein to this complete meal. For an extra kick, drizzle with chili oil just before serving to elevate the heat level without overwhelming the balanced flavors.

Zesty Lime Chicken Ramen

Cooking a restaurant-quality ramen at home is easier than you think, especially when you start with this zesty lime chicken version. This recipe walks you through each step methodically, ensuring even beginners can create a flavorful broth and perfectly cooked components. Follow these instructions carefully for a satisfying bowl that balances bright citrus with savory depth.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 6 cups chicken broth
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 1 tsp lime zest
– 8 oz ramen noodles
– 2 soft-boiled eggs, halved
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until it shimmers.
3. Place chicken thighs in the pot and cook for 6 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
5. Remove chicken from pot and set aside to rest for 5 minutes before slicing.
6. Add remaining 1 tablespoon vegetable oil to the same pot over medium heat.
7. Sauté minced garlic and grated ginger for 1 minute until fragrant but not browned.
8. Pour in chicken broth and soy sauce, then bring to a gentle boil.
9. Reduce heat to low and simmer broth uncovered for 15 minutes to develop flavor.
10. Add lime juice and lime zest to the broth, stirring to incorporate.
11. Cook ramen noodles in the simmering broth for 3 minutes until tender but still firm.
12. Divide noodles and broth between two large bowls.
13. Arrange sliced chicken, soft-boiled egg halves, and green onions over the noodles.
14. Sprinkle sesame seeds evenly over each bowl. Our zesty lime chicken ramen delivers a wonderful contrast between the rich, savory broth and bright citrus notes. The chicken remains juicy against the firm noodles, while the soft-boiled eggs add creamy texture. For a creative twist, try serving it with extra lime wedges and chili oil for customizable heat.

Mushroom Chicken Ramen Delight

Building a comforting bowl of ramen doesn’t require professional skills—just follow these clear steps to create a satisfying Mushroom Chicken Ramen Delight. Begin by gathering your ingredients and preparing your workspace for an organized cooking experience. This methodical approach ensures you’ll achieve perfectly cooked components every time.

Ingredients

– 1 lb boneless chicken thighs
– 8 oz shiitake mushrooms
– 4 cloves garlic
– 1 inch fresh ginger
– 6 cups chicken broth
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 4 servings ramen noodles
– 2 soft-boiled eggs
– 2 green onions
– 1 tbsp vegetable oil

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until it shimmers.
2. Pat chicken thighs dry with paper towels and season both sides with salt.
3. Place chicken in the hot oil and cook for 6 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
5. Remove chicken from pot and let rest on a cutting board for 5 minutes before slicing.
6. While chicken rests, thinly slice shiitake mushrooms and mince garlic and ginger.
7. Add mushrooms to the same pot and cook for 4 minutes until they release their liquid and begin to brown.
8. Stir in minced garlic and ginger and cook for 1 minute until fragrant.
9. Pour in 6 cups chicken broth and 2 tablespoons soy sauce, scraping the bottom of the pot to incorporate browned bits.
10. Bring broth to a boil, then reduce heat to maintain a gentle simmer for 15 minutes to develop flavors.
11. Meanwhile, bring a separate pot of water to a rolling boil for the noodles.
12. Cook ramen noodles according to package directions, typically 3-4 minutes for al dente texture.
13. Drain noodles immediately and divide among four bowls.
14. Stir 1 tablespoon sesame oil into the finished broth and adjust seasoning if needed.
15. Ladle hot broth and mushrooms over the noodles in each bowl.
16. Top with sliced chicken, halved soft-boiled eggs, and thinly sliced green onions.

Savor the contrasting textures of tender chicken, slippery noodles, and meaty mushrooms in every spoonful. The rich, umami-packed broth gains complexity from the sesame oil finish, while the soft-boiled eggs add creamy richness when broken into the soup. For a creative twist, add a sprinkle of toasted sesame seeds or a drizzle of chili oil to customize the heat level to your preference.

Curried Chicken Ramen Bowl

Zesty and comforting, this curried chicken ramen bowl transforms simple ingredients into an extraordinary meal. Perfect for busy weeknights, it combines the familiar comfort of ramen with the warm spices of curry in under 30 minutes. Follow these methodical steps to create a restaurant-quality bowl right in your own kitchen.

Ingredients

– 1 tbsp vegetable oil
– 1 lb boneless, skinless chicken thighs
– 1 tbsp curry powder
– 4 cups chicken broth
– 1 cup coconut milk
– 2 packages ramen noodles
– 2 soft-boiled eggs
– 2 green onions
– 1 lime

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
2. Cut 1 pound boneless, skinless chicken thighs into 1-inch cubes.
3. Add chicken to the hot oil and cook for 6-8 minutes, stirring occasionally, until golden brown on all sides.
4. Sprinkle 1 tablespoon curry powder over the chicken and stir continuously for 1 minute to toast the spices.
5. Pour 4 cups chicken broth and 1 cup coconut milk into the pot, scraping the bottom to release any browned bits.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 10 minutes.
7. Add 2 packages ramen noodles (discard seasoning packets) and cook for 3 minutes, stirring occasionally to separate noodles.
8. Thinly slice 2 green onions while noodles cook.
9. Cut 1 lime into wedges for serving.
10. Peel 2 soft-boiled eggs and slice in half lengthwise.
11. Divide the curry ramen between two bowls.
12. Top each bowl with one halved soft-boiled egg and sliced green onions.
13. Serve immediately with lime wedges on the side.
Outstandingly creamy with a perfect balance of spicy and savory flavors, the curry-infused broth clings beautifully to each noodle. The soft-boiled eggs add richness that complements the tender chicken, while a squeeze of fresh lime brightens every spoonful. For an extra textural contrast, try topping with crispy fried shallots or serving with naan bread for dipping.

BBQ Chicken Ramen Skillet

Perfect for busy weeknights, this BBQ chicken ramen skillet transforms simple ingredients into a comforting meal that comes together in one pan. Preparing this dish requires just basic cooking skills and delivers big flavor with minimal cleanup.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup BBQ sauce
• 2 packages (3 ounces each) ramen noodles
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Cut 1 pound chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Add chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until all sides are golden brown and internal temperature reaches 165°F.
4. Transfer cooked chicken to a clean plate, leaving about 1 tablespoon of drippings in the skillet.
5. Add 1/2 cup chopped onion to the skillet and cook for 3-4 minutes until translucent and slightly softened.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
7. Pour 2 cups chicken broth and 1/2 cup BBQ sauce into the skillet, scraping the bottom to incorporate any browned bits.
8. Bring the liquid to a boil over high heat, then reduce to a simmer.
9. Break 2 packages of ramen noodles into quarters and add to the skillet, discarding the seasoning packets.
10. Submerge noodles in the liquid and cook for 3 minutes, stirring occasionally to prevent sticking.
11. Stir in 1/2 cup frozen corn and return the cooked chicken to the skillet.
12. Continue cooking for 2-3 minutes until corn is heated through and noodles are tender.
13. Remove from heat and stir in 1/4 cup chopped fresh cilantro.

Deliciously satisfying, the tender noodles soak up the smoky BBQ sauce while the chicken remains juicy. For a fun twist, top with crispy fried onions or serve alongside a simple coleslaw to balance the rich flavors.

Conclusion

My, what a delicious collection! These 25 chicken ramen recipes offer endless comfort and flavor possibilities for your kitchen. I hope you find new favorites to warm your soul. Try one this week, then come back and share which recipe you loved most in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily return to these tasty ideas!