Prepare your taste buds for an explosion of flavor with this Chili Crisp Chicken Ramen! This isn’t just any ramen; it’s a vibrant, aromatic, and deeply satisfying bowl that marries tender, spicy chicken with slurp-worthy noodles and a rich, savory broth. The star of the show, chili crisp, infuses every element with its irresistible crunch, heat, and umami. It’s a perfect weeknight meal that feels gourmet, offering warmth and comfort with every spoonful. Forget bland instant ramen—this recipe elevates it into a truly unforgettable culinary experience that’s surprisingly quick to prepare!
Contents
Detailed Ingredients
For the Chili Crisp Chicken & Broth:
- Chicken: 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced into thin, bite-sized pieces
- Chili Crisp: 2 tablespoons (e.g., Lao Gan Ma), plus extra for serving
- Sesame Oil: 1 tablespoon, plus extra for drizzling
- Soy Sauce: 1 tablespoon (low-sodium preferred)
- Hoisin Sauce: 1 tablespoon
- Honey: 1 tablespoon
- Fresh Ginger: 1 teaspoon, grated
- Garlic: 2 cloves, minced
- Chicken Broth: 4 cups (960ml)
- Coconut Milk: 1 cup (240ml) full-fat or light, unsweetened (optional, for creaminess and richness)
- Rice Vinegar: 1 tablespoon
- Salt & Black Pepper: To taste, for seasoning chicken
For the Ramen Noodles & Toppings:
- Ramen Noodles: 3 packs (standard instant ramen, discard seasoning packets)
- Soft-Boiled Eggs: 2 large eggs, soft-boiled and halved
- Baby Spinach or Bok Choy: 2 cups, roughly chopped if using bok choy
- Shredded Carrots: 1/2 cup
- Green Onions: 1/4 cup, sliced (for garnish)
- Lime Wedges: For serving
- Fresh Cilantro: For garnish (optional)
- Sesame Seeds: For garnish (optional)
Step-by-Step Instructions
- Prepare Chicken & Aromatics: Pat the sliced chicken dry with paper towels and season lightly with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium-high heat. Add the seasoned chicken, minced garlic, and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the chicken is lightly golden brown and mostly cooked through.
- Add Flavor Base: Stir in the 2 tablespoons of chili crisp, soy sauce, hoisin sauce, and honey. Continue to cook for another 2-3 minutes, tossing the chicken to coat evenly and allowing the sauces to meld and slightly caramelize.
- Simmer Broth: Pour in the 4 cups of chicken broth and the 1 cup of coconut milk (if using). Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to deepen.
- Cook Ramen Noodles: While the broth simmers, cook the ramen noodles according to their package instructions (usually boiling for 2-3 minutes). Drain the cooked noodles thoroughly and set them aside.
- Finish Broth & Vegetables: Add the baby spinach (or bok choy) and shredded carrots to the simmering broth. Cook for just 1-2 minutes, or until the vegetables are slightly wilted but still retain some crispness. Stir in the 1 tablespoon of rice vinegar. Taste the broth and adjust any seasonings (salt, pepper, a dash more soy sauce or chili crisp) as needed.
- Assemble & Serve: Divide the cooked ramen noodles evenly among three large serving bowls. Ladle the hot chili chicken broth, along with the chicken and vegetables, over the noodles. Top each bowl with two soft-boiled egg halves, a generous sprinkle of sliced green onions, fresh cilantro, and sesame seeds.
- Garnish & Enjoy: Serve immediately with lime wedges on the side for a bright, citrusy squeeze that cuts through the richness. Offer extra chili crisp for those who like more heat!
Tips, Variations, and Storage
- Chili Crisp: The quality of your chili crisp matters! Lao Gan Ma is a popular and excellent choice, but feel free to experiment with other brands to find your favorite.
- Vegetarian Option: Omit the chicken and use vegetable broth. Add extra firm tofu (pressed, cubed, and pan-fried until crispy) or mushrooms (shiitake, oyster) for protein and texture.
- Spice Level: Adjust the amount of chili crisp to your preference. For more heat, add extra; for less, reduce the initial amount.
- Noodle Choice: While instant ramen noodles (without seasoning packets) are convenient, you can use fresh ramen noodles or even udon noodles for a different texture.
- Topping Ideas: Feel free to customize your toppings! Bean sprouts, corn kernels, bamboo shoots, nori (seaweed sheets), or a drizzle of sriracha are all great additions.
- Broth Flavor Boost: For an even deeper umami, consider adding a teaspoon of miso paste to the broth at the very end, off the heat, stirring until dissolved.
- Storage: This ramen is best enjoyed fresh. If you have leftovers, store the broth/chicken/vegetable mixture and cooked noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently and add fresh noodles for the best experience. The eggs are also best fresh.
Pairings
- Drinks: A crisp lager or light beer, chilled sake, or a refreshing glass of iced green tea or lemon water would complement the spicy, savory flavors.
- Sides: A simple side salad with a ginger-sesame dressing, some edamame, or gyoza would make a complete meal.
- Appetizers: Spring rolls, potstickers, or a quick cucumber salad.
Quick Info
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3
- Cuisine: Asian-inspired / Fusion
- Estimated Kcal: 565 kcal per serving
