Spicy Asian Chicken Ramen

People seem to have a misconception that I require every meal I make to have 10,000 ingredients and steps and be super fancified all of the time. That couldn’t be further from the truth. I’m like any other working mom who gets overwhelmed and stressed out, and needs more than a few quick and tasty recipes in their repertoire. This recipe from What’s Cookin, Chicago?, is one of those recipes and I can guarantee it will make a repeat performance.

First off, you’ll usually have all of the ingredients in your pantry, and, if you have to go out and buy one of the ingredients, like the mirin, it will last and last until you make the next batch, and the next, and the next. Next, could ramen noodles be any cheaper? What are they up to now, like $0.38 a pack? Yeah, I think, even in a recession, we can all afford that. Finally, you can adjust the ingredients to your dietary needs, and it will be just as delicious. Worried about the spice? Cut down the Sriracha, or even leave it out. Don’t eat meat? Use vegetable stock and omit the chicken. Heck, maybe even throw in some thinly sliced mushrooms. The point is, this recipe is a great go-to for a quick weeknight meal, maybe with a side of edamame and sushi, or a super jumping off point to create your own deliciousness in a bowl.


  • 8 cups Chicken Broth, low sodium
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Mirin
  • 2 Tbsp Fresh Ginger, grated
  • 1 Tbsp Sriracha, Asian chili garlic sauce (or to taste depending on your preferred spice/heat level)
  • 2 Boneless, Skinless Chicken Breasts, sliced thinly and cut into bite-sized pieces
  • 2, 3 oz., Packages of Ramen Noodles
  • ½ Red Bell Pepper, julienned and cut into 1″ pieces
  • 4 Scallions, sliced thinly on the bias
  • ¼ cup Fresh Cilantro Leaves, minced
  • 4 tsp Toasted Sesame Oil
  • Pinch of Crushed Red Pepper Flakes for Garnish (optional)


  1. Bring broth, soy sauce, mirin, ginger, and chili garlic sauce (if using) to a boil in a large saucepan or Dutch oven. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through, about 10 minutes.
  2. Open the packages of ramen noodles and discard the seasoning packet included. Place the dried ramen noodles into the broth and cook, stirring occasionally, until they’re just about cooked, about 3 minutes.
  3. Stir in the scallions and cilantro and serve in bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil. If you like things on the spicy side, sprinkle a few red pepper flakes for garnish too!

4 thoughts on “Spicy Asian Chicken Ramen

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