In all honesty I think this may be my most requested blog post ever?! Haha. After posting my homemade ramen a few times on Instagram I got A LOT of messages asking for the recipe, I guess everyone likes ramen as much as I do. This spicy chicken ramen recipe, while I don’t think I can call this healthy, is a pretty harmless comfort food. Perfect for dinner or lunch. I’ve made this recipe too many times to admit. Once you have the ingredients on hand it’s so easy to replicate over and over. You can get creative with the ingredients. I hope you enjoy this easy ramen recipe as much as I do. Let me know if you try it!
The ingredients for Jess Ann Kirby's highly requested spicy chicken ramen


bone in chicken breast
vegetable bouillion (better than bouillion organic vegetable base)
spices: cumin, turmeric, garlic powder, white pepper, salt
coconuts aminos or liquid aminos (soy sauce alternative)
fish sauce
chili paste with garlic (I found this at my local organic grocery store)
toasted sesame oil
rice vinegar
fresh ginger
white onion
ramen noodles-this recipe is enough for two servings (you can use single serve ramen but don’t use the seasoning packet it comes with)
cilantro and/or green onions (garnish)
fresh lime (garnish)
sriracha hot sauce (I love Ninja Squirrel-available at Whole Foods)


Pre-heat oven to 425 degrees and season chicken with spices. I prefer bone-in breast with the skin because it has more flavor. Let the chicken cook for about 30 minutes at 425 (flip halfway through) while you make the broth. I’ve also used leftover chicken from a roast I made one weekend (just pulled the chicken off the bone of what was left and it was delicious).

While the chicken is cooking, prepare the broth. On medium heat add about a tablespoon of toasted sesame oil to a pot (make sure it’s big enough to hold about 4 cups of water). Grate some ginger and add chopped onions to the oil and cook on low-medium until onions are cooked through (I use about a quarter of an onion but you can use more or less). Add 4 cups of water and 1 1/2 tablespoons vegetable bouillion to pot and stir. Add 1/3 cup rice vinegar, 1/3 cup coconut aminos, 1 teaspoon garlic chili paste (more or less depending on how spicy you want the broth), 1 tablespoon fish sauce and stir, reduce heat to low, cover and simmer broth.

Thinly slice cabbage and add to broth (amount is up to you, I usually do about a quarter head of cabbage). Take chicken out of oven and let cool slightly. Slice or pull chicken off the bone into shredded pieces and add to broth. In a separate pot cook noodles according to package instructions, typically around 3 minutes (be careful not to overcook). If using regular single serve ramen packages be sure not to use the spice packets. Just cook the noodles in water.

Strain noodles and put in bowls. Pour ramen over noodles and garnish with cilantro, green onions, gomasio and a lime wedge. If you like spice add a dash of sriracha sauce (taste the broth first it has some kick to it already).


Jess Ann Kirby cooks her spicy chicken ramen for a comforting lunch or dinner