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This fiery chicken ramen with spicy garlic broth is a soul soothing dish that combines tender chicken and a bold, flavorful broth for a restaurant quality meal at home. It packs a punch with chili paste and garlic balanced by the richness of toasted sesame oil and soy sauce. With noodles soaking in every bit of this savory broth, it’s perfect for a cozy dinner that feels both comforting and exciting.
I first made this during a chilly evening when I craved something warming but not heavy. The heat from the garlic broth was just right and now it is a go to for whenever I want a flavorful quick meal.
Ingredients
- Ramen noodles: fresh or dried choose fresh for a springier texture or dried for convenience
- Chicken breasts: lean protein that becomes tender and juicy after pan searing
- Garlic: the star that builds deep aromatic layers of flavor in the broth
- Chili paste such as sambal oelek or gochujang: provides the spicy kick and depth pick one you enjoy at your preferred heat level
- Soy sauce low sodium: adds umami and saltiness without overpowering
- Chicken broth low sodium: the flavorful base of the soup quality broth makes all the difference
- Scallions: bring freshness and a slight crunch as garnish
- Sesame oil toasted: adds a nutty aroma and richness opt for true toasted toasting enhances the flavor
- Soft boiled eggs: creamy yolks that complement the heat and round out the meal
- Salt and pepper to taste: basic seasonings to enhance all flavors
Instructions
- Sear the Chicken:
- Season the chicken breasts generously with salt and pepper on all sides to build a seasoned crust. Heat a large skillet over medium high heat and add the toasted sesame oil. When the oil shimmers place the chicken in the skillet. Cook undisturbed for 5 to 7 minutes until the underside is golden brown. Flip and cook the other side until golden and the internal temperature reaches 165 degrees Fahrenheit. Remove from heat and let the chicken rest for 5 minutes. This allows the juices to redistribute. Then slice thinly against the grain for tenderness.
- Sauté the Garlic:
- Using the same skillet with chicken drippings ensures extra flavor. Reduce heat to medium. Add the minced garlic. Sauté while stirring constantly for about 1 minute until fragrant but not browned. This step releases the garlic's sweetness without bitterness.
- Build the Broth:
- Add the chili paste and soy sauce to the garlic. Stir well to combine and coat the garlic evenly. Pour in the chicken broth. Gradually bring the mixture to a gentle simmer. Let it cook for at least 5 minutes. This melds all the spicy and savory flavors. Taste the broth now. Adjust with additional salt chili paste or soy sauce according to your flavor preference.
- Cook the Noodles:
- While the broth simmers cook noodles in a separate pot following package instructions. Usually this means 2 to 3 minutes for fresh noodles or 4 minutes for dried noodles. Drain the noodles promptly to avoid mushy texture. Rinse quickly under cold water to stop cooking and keep them springy.
- Assemble the Ramen:
- Divide noodles evenly between serving bowls. Ladle hot spicy broth generously over noodles. Top with sliced chicken breast. Garnish with scallions. Add a soft boiled egg to each bowl. The creamy yolk complements the heat. Serve immediately while the broth is steaming hot and enjoy.
The toasted sesame oil is my favorite ingredient here. It adds an unmistakable nutty aroma that ties the whole bowl together. I remember the first time making this recipe I almost skipped resting the chicken and learned quickly it changes everything by keeping the meat juicy and tender.
Storage Tips
Store leftover broth and sliced chicken separately in airtight containers. Refrigerate for up to 3 days. Reheat gently on the stove to avoid boiling which can toughen the chicken and break down noodles. Keep cooked noodles separate if possible to prevent them from becoming mushy upon reheating.
Ingredient Substitutions
Chicken thighs can be used if you prefer more fat and richer flavor. Adjust cooking time as thighs can take a bit longer to cook. For a vegetarian option use firm tofu instead of chicken and vegetable broth in place of chicken broth. Replace ramen noodles with soba or udon noodles for a different texture that still holds up well to broth.
Serving Suggestions
Serve with a side of steamed bok choy or sautéed mushrooms for extra greens as the freshness cuts through the richness nicely. Add a drizzle of chili oil or sprinkle toasted sesame seeds on top for bursts of texture and heat. Pair with a light Asian style cucumber salad to balance the heat and savoriness.
Garnish and serve immediately to enjoy the contrast of hot broth and creamy yolk. This spicy garlic ramen is a quick comforting meal you can customize to taste.
Common Questions About Recipes
- → What type of chili paste works best in this dish?
Chili pastes like sambal oelek, gochujang, or chili garlic sauce add heat and depth. Adjust quantity to preference.
- → How do I achieve tender chicken in this meal?
Cooking chicken breasts in toasted sesame oil until golden, then resting before slicing ensures juicy and tender meat.
- → Can I use dried noodles instead of fresh ramen?
Yes, dried ramen noodles work well; cook according to package instructions, then rinse briefly to stop cooking.
- → What is the role of garlic in the broth?
Garlic is sautéed briefly to release aroma without browning, creating a savory base that complements the chili paste and soy sauce.
- → How can I balance the spiciness of the broth?
Adjust chili paste to taste and balance with soy sauce or a bit of additional chicken broth to mellow heat if needed.
- → What garnishes enhance the presentation and flavor?
Sliced scallions and soft-boiled eggs add freshness, texture, and richness to the final dish.