Chicken Ramen Noodle Soup
This Chicken Ramen Noodle Soup features tender chicken breasts, springy ramen noodles, and a spicy peanut broth that’s rich, aromatic, and deeply comforting. A quick, flavorful bowl packed with fresh toppings and bold taste.
Ingredients
- 1 tablespoon Vegetable Oil
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 l Chicken Broth
- 2 Cooked Chicken Breast
- 4 tablespoon Peanut Butter
- 1 tablespoon Sriracha Sauce
- 4 tablespoon Light Soy Sauce
- 2 tablespoon Apple Cider Vinegar
- 1½ tablespoon Sugar
- 1 tablespoon Chili Oil
- 1 tablespoon Sesame Oil
- 2 pack Instant Noodles
Toppings:
- 2 Boiled Eggs
- Cucumber Sliced into thin strips
- Carrot Sliced into thin strips
- Spring Onions Sliced
- Sesame seeds
- Chili Oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the ginger paste and garlic paste and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the peanut butter, sriracha sauce, soy sauce, apple cider vinegar, sugar, chili oil, and sesame oil until smooth.
- Add the whole cooked chicken breasts and simmer gently for 3–4 minutes to heat through. Remove the chicken from the broth and slice into thick pieces.
- Add the instant noodles directly into the broth and cook according to package instructions. Divide the noodles and broth between bowls.
- Top with sliced chicken, halved boiled eggs, cucumber, carrot, spring onions, sesame seeds, and a drizzle of chili oil.
Notes
Simmer the Chicken First: I like to let the chicken warm gently in the broth for a few minutes before slicing, which keeps it juicy and tender.
Cook the Noodles in the Broth: I always toss the noodles straight into the broth so they soak up all that flavor, plus, it saves washing an extra pot.
Melt the Peanut Butter Slowly: I stir the peanut butter in gradually and let it fully melt to get a smooth, rich broth without clumps.
Add Chili Oil at the End: I drizzle chili oil on top just before serving, so the heat hits you right at the first bite.
Prep the Veggies Right: I slice the cucumber and carrot first, then cut them into thin strips for just the right crunch and texture.
Nutrition
Calories: 1213kcal | Carbohydrates: 77g | Protein: 83g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 343mg | Sodium: 6087mg | Potassium: 1052mg | Fiber: 4g | Sugar: 17g | Vitamin A: 327IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 8mg