Name: Chicken Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon Vegetable Oil; 1 tablespoon Ginger Paste; 1 tablespoon Garlic Paste; 1 l Chicken Stock; 2 Cooked Chicken Breast; 4 tablespoon Peanut Butter; 1 tablespoon Sriracha Sauce; 4 tablespoon Light Soy Sauce; 2 tablespoon Apple Cider Vinegar; 1.50 tablespoon Sugar; 1 tablespoon Chili Oil; 1 tablespoon Sesame Oil; 2 pack Instant Noodles; 2 Boiled Eggs; Cucumber; Carrot; Spring Onions; Sesame seeds; Chili Oil

When I want something cozy but easy, this chicken ramen is always my go-to. The peanut butter makes the chicken ramen broth rich and creamy, while ginger, garlic, and chili oil add just the right heat. It’s a simple way to enjoy ramen with chicken at home, perfect for weeknights and packed with flavor. Recipe Includes a how-to video!

Recipe

I make this chicken ramen on busy weeknights when I want something quick but still comforting.

The broth is where all the flavor happens. I stir in peanut butter for a creamy base, then add sriracha, soy sauce, and chili oil for a kick.

Everything cooks in one pot, the noodles go straight into the broth, which saves time and makes them extra flavorful.

Melting the peanut butter slowly makes the broth silky and smooth, not gritty.

Since I’m using cooked chicken, I just warm the whole breasts in the broth for a few minutes before slicing. It keeps them juicy and looks great over the noodles.

To top the chicken ramen, I add crisp cucumber and carrot strips along with boiled eggs, they bring just the right contrast to the rich broth.

What I love most is how flexible this recipe is. You can change the spice, use rotisserie chicken, or add greens, it always works.

What I love most is that it only takes about 20 minutes to make, so it’s easy to enjoy no matter the season.

Jump to:

⭐Why You'll Love This Chicken Ramen
🧾Chicken Ramen Ingredients
👩🏻‍🍳How to Make Chicken Ramen
📖Variations
💭Tips for Recipe Success
🐓More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Chicken Ramen

The Broth is Rich and Creamy: Peanut butter melts into the broth to give it a deep, nutty base that’s smooth and comforting.
It’s Easy but Feels Special: Everything cooks in one pot, but the result looks and tastes like something from a restaurant.
Toppings Add Color and Crunch: Crisp cucumber and carrot strips balance the richness and keep each bite fresh.
Customizable Heat: Add more or less sriracha or chili oil depending on how spicy you like it.
Perfect for Busy Nights: I make this when I want a no-fuss dinner that still feels satisfying and flavorful.

🧾Chicken Ramen Ingredients

Here’s what you need to make this Chicken Ramen recipe:

Broth & Noodles:

Vegetable Oil: I use this to gently cook the garlic and ginger; it builds flavor right from the start.
Ginger Paste: It adds a little heat and zing that lifts the broth.
Garlic Paste: Always a must for that warm, savory base.
Chicken Stock: This is the heart of the soup, so I use a good-quality one for more depth.
Cooked Chicken Breasts: I leave them whole while they heat in the broth, then slice them thickly just before serving.
Peanut Butter: This is what makes the broth so creamy and comforting; it melts into everything.
Sriracha Sauce: A touch of this gives it that chili kick without overwhelming the flavors.
Light Soy Sauce: Brings in salt and umami, balancing the richness of the peanut butter.
Apple Vinegar: I like the brightness it adds; it cuts through the creaminess just enough.
Sugar: Just a little to round out the acidity and spice.
Chili Oil: This adds a finishing layer of heat and makes the dish feel bold.
Sesame Oil: I add this for a nutty aroma that lingers in the broth.
Instant Noodles: Simple and quick, these soak up all the flavor from the broth as they cook.

Toppings:

Boiled Eggs: I always go the classic route with boiled eggs on the side; they add just the right touch to the chicken ramen.
Cucumber: I slice it first, then cut it into thin strips for a fresh, cooling bite.
Carrot: Same as the cucumber, strips give a clean crunch and a pop of color.
Spring Onions: These go right on top and add a bright, oniony bite to balance the broth.
Sesame Seeds: A quick sprinkle adds texture and brings out the sesame oil flavor.
Chili Oil: Just a little drizzle right before serving gives each bowl a punch of heat and color.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Chicken Ramen

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Sauté Aromatics: In a large pot, heat the oil and cook the ginger and garlic paste until fragrant.

2. Make the Broth: Stir in the chicken stock, peanut butter, sriracha, soy sauce, vinegar, sugar, chili oil, and sesame oil until smooth.

3. Add Chicken & Noodles: Simmer the cooked chicken breasts in the broth for a few minutes, then remove and slice. Add the noodles and cook until tender.

4. Assemble Chicken Ramen: Divide the noodles and broth into bowls. Top with sliced chicken, eggs, cucumber, carrot, spring onions, sesame seeds, and chili oil.

📖Variations

Swap the Protein: Instead of chicken, you can use cooked shrimp, tofu, or even leftover roast pork, just slice and warm it in the broth before serving.
Make it Vegetarian: Use vegetable stock and skip the chicken. Add mushrooms or sautéed tofu for a hearty alternative.
Add more Veggies: Toss in baby spinach, shredded cabbage, or edamame right at the end of cooking for extra color and texture.
Use Rice Noodles or Udon: If you don’t have instant noodles, other types work just as well. Just adjust the cooking time based on the package.

💭Tips for Recipe Success

Let the Broth Simmer Uncovered: I keep the lid off while the broth cooks so it reduces slightly and the flavors concentrate.

Add the Noodles Last-Minute: I always wait until the chicken is out and sliced; this keeps the noodles from getting too soft or soggy.

Use Warm Water to Loosen Peanut Butter First: If it’s thick or clumpy, I mix it with a little warm broth in a small bowl before adding it to the pot. It blends in much smoother.

Chill Toppings for Contrast: I like to keep the cucumber and carrot strips in the fridge until serving, cold toppings against the hot broth give the best texture.

Try Toasted Sesame Seeds: Lightly toasting the sesame seeds in a dry pan for a minute boosts their flavor and adds a warm crunch on top.