why make this recipe

Easy Chicken Ramen is a delicious and comforting meal that you can whip up in no time. It combines tender chicken, fresh vegetables, and flavorful broth, making it perfect for a cozy dinner. This recipe is not only tasty but also flexible—you can adjust the ingredients based on what you have at home. Plus, it’s a great way to impress family and friends with homemade ramen.

how to make Easy Chicken Ramen

Ingredients :

1 tablespoon oil
1 onion (sliced)
1 tablespoon fresh grated ginger root
4 garlic cloves (pressed or finely minced)
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
4 ounces shiitake mushrooms (stems removed and sliced)
1/2 – 3/4 pounds baby bok choy (sliced into quarters lengthwise)
1 pound boneless (skinless chicken thighs)
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles*
4 eggs
1/4 cup low sodium soy sauce (for eggs)
1/4 cup rice vinegar (for eggs)
3/4 cup water (for eggs)
sliced green onion, cilantro, chili garlic sauce, sesame seeds, lime wedges (for serving)

Directions :

To Prepare The Ramen Egg:
In a small bowl, mix together the soy sauce, rice vinegar, and water. Gently add the eggs and let them marinate for about 6-8 minutes. After marinating, peel the eggs and set aside.
To Prepare The Noodles:
Cook the yakisoba noodles according to package instructions. Drain and set aside.
To Prepare The Soup:
Heat the oil in a large pot over medium heat. Add the onions and cook until soft. Stir in the ginger, garlic, chili garlic sauce, oyster sauce, fish sauce, soy sauce, rice vinegar, shiitake mushrooms, and baby bok choy. Cook for a few minutes until the veggies soften. Add the chicken thighs, chicken broth, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
To Serve The Ramen:
Divide the noodles among bowls. Ladle the soup over the noodles. Top with shredded chicken, ramen eggs, sliced green onions, cilantro, a drizzle of chili garlic sauce, sesame seeds, and lime wedges.

how to serve Easy Chicken Ramen

Serve the ramen hot in bowls, allowing everyone to customize their toppings with green onions, cilantro, sesame seeds, and lime wedges. This makes the meal interactive and fun!

how to store Easy Chicken Ramen

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the broth separate from the noodles to prevent them from becoming soggy. Reheat on the stovetop or in the microwave when ready to enjoy.

tips to make Easy Chicken Ramen

Use low-sodium broth to control the saltiness.
Feel free to add other vegetables like carrots, spinach, or corn for extra nutrition.
For a stronger flavor, let the soup simmer longer before serving.
If you can’t find fresh yakisoba noodles, you can use ramen noodles instead.

variation

You can make a vegetarian version of this recipe by replacing chicken with tofu and using vegetable broth. Additionally, feel free to add in your favorite veggies.

FAQs

Q: Can I use other kinds of meat?
A: Yes! You can use chicken breast, beef, or even shrimp instead of chicken thighs.

Q: What if I can’t find shiitake mushrooms?
A: You can substitute with any other mushrooms, like button or portobello.

Q: Can I make this dish gluten-free?
A: Yes! Use gluten-free soy sauce and yakisoba noodles made from rice or buckwheat.