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!
bone in chicken breast (if making in instant pot use skinless boneless breast)
4 cups vegetable or chicken stock
spices (season to taste): cumin, turmeric, garlic powder, white pepper, salt
1/3 cup coconuts aminos or liquid aminos (soy sauce alternative)
1/2 tbsp fish sauce
1 teaspoon chili paste with garlic or more for extra spice (I found this at my local organic grocery store)
1 tbsp toasted sesame oil
1/3 cup rice vinegar
1/4 head of cabbage sliced
1/2 tbsp fresh ginger
1/2 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)
****Update**** We’ve started making this in the Instant Pot. If you want to make this in an Instant Pot, sauté the onion in sesame oil until cooked through and the grated ginger and spices. Add ALL ingredients except ramen noodles to instant pot and cook on high pressure for 9 minutes. Quick release steam, remove chicken from broth and shred. Turn pot to sauté again, add the ramen to the broth and cook according to instructions (usually around 3-4 minutes). Add shredded chicken, stir and serve. Top with cilantro, green onion, gomasio and lime wedge. Add sriracha for extra spice!
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 rice vinegar, coconut aminos, 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).