Description
A bold and flavorful ramen dish made with tender chicken, spicy sesame broth, noodles, and fresh toppings. A comforting meal with a kick of heat.
Ingredients
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- 2 tbsp sesame oil
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp chili paste (such as sambal oelek)
- 1 tbsp sriracha (optional, for extra heat)
- 1 tbsp rice vinegar
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tbsp tahini or sesame paste
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup baby spinach
- 1/2 cup corn kernels
- 2 boiled eggs, halved
- 2 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add chicken slices and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- In the same pot, add garlic and ginger, cooking until fragrant.
- Stir in soy sauce, chili paste, sriracha, and rice vinegar. Cook for 1 minute.
- Pour in chicken broth, coconut milk, and tahini. Whisk until smooth and bring to a simmer.
- Add ramen noodles and cook until tender, about 3–4 minutes.
- Return chicken to the pot along with spinach and corn. Stir to combine and heat through.
- Ladle ramen into bowls, topping with boiled eggs, green onions, and sesame seeds.
Notes
- Adjust spice level by adding more or less chili paste or sriracha.
- Top with extra vegetables like mushrooms, bok choy, or carrots.
- Use miso paste instead of tahini for a deeper umami flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg