Quick & Easy Chicken Ramen Recipe that's ready in 20 Minutes!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Heat the oil and butter in a large saucepan over medium heat until the butter melts.

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Add the stock, soy sauce, brown sugar, rice wine (or sherry), sriracha, white pepper, and chicken breasts. Stir together, turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.

Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.

Remove the chicken breasts from the pan and place on a chopping board. Cut the chicken into slices.

Divide the noodles and sauce between four bowls and top with the sliced chicken.

Top each bowl with spring onions, 2 pieces of egg, and strips of carrot.

Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens