Name: Chicken Ramen Noodles: Better Than Takeout in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups chicken broth; 2 cups water; 3 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sesame oil; 3 garlic cloves; 1 tbsp ginger; ½ tsp chili paste; 2 (3 oz) ramen noodle packs; 1 lb chicken thighs; 1 tbsp cornstarch; 1 tbsp vegetable oil; Soft-boiled eggs; Bok choy; Mushrooms; Green onions; Carrots; Chili oil

Busy weeknights call for quick, flavorful meals, and this chicken ramen delivers. With tender chicken, chewy noodles, and a savory broth, it’s a restaurant-quality dish you can make faster than delivery. Skip the instant packets—this version is packed with real ingredients and customizable toppings.

Why This Recipe Works

Quick & Easy: Ready in 20 minutes—perfect for rushed evenings.
Flavor-Packed Broth: A balance of soy, ginger, and garlic beats powdered seasoning.
Customizable: Add your favorite veggies or adjust the spice level.
Meal-Prep Friendly: Cook components ahead for even faster assembly.
Budget-Friendly: Cheaper (and tastier) than ordering out.

Ingredients

For the Broth:

4 cups low-sodium chicken broth
2 cups water
3 tbsp soy sauce
1 tbsp mirin (or 1 tsp sugar)
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
½ tsp chili paste (optional)

For the Noodles & Chicken:

2 (3 oz) packs ramen noodles (discard seasoning)
1 lb boneless chicken thighs, sliced thin
1 tbsp cornstarch
1 tbsp vegetable oil

Toppings (Choose Your Favorites):

2 soft-boiled eggs
1 cup bok choy, chopped
½ cup mushrooms, sliced
2 green onions, sliced
1 carrot, julienned
Chili oil (for serving)

Equipment Needed

Large pot
Medium skillet
Mixing bowls
Slotted spoon
Fine grater (for ginger)

Instructions

Step 1: Prep the Chicken

Toss sliced chicken thighs with cornstarch in a bowl—this keeps them tender. Heat vegetable oil in a skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Remove and set aside. Tip: Don’t crowd the pan; cook in batches if needed for crispiness.

Step 2: Build the Broth

In a large pot, combine broth, water, soy sauce, mirin, sesame oil, garlic, ginger, and chili paste. Bring to a simmer over medium heat and cook for 5 minutes to blend flavors. Taste and adjust seasoning.

Step 3: Cook the Noodles

Add ramen noodles to the broth and cook for 3 minutes until al dente. Use a slotted spoon to transfer noodles to bowls. Tip: Undercook slightly—they’ll soften more in the hot broth later.

Step 4: Add Veggies (If Using)

In the same broth, add bok choy, mushrooms, or carrots and simmer for 2 minutes until tender-crisp.

Step 5: Assemble & Serve

Divide noodles between bowls. Ladle hot broth and veggies over top. Add chicken, soft-boiled eggs, green onions, and a drizzle of chili oil. Serve immediately.

Tips and Tricks

Broth Boost: Simmer the broth with a strip of kombu (dried kelp) for 10 minutes before adding other ingredients for umami depth.
Noodle Swap: Use fresh or frozen udon noodles instead of ramen for a chewier texture.
Vegetarian Option: Replace chicken with tofu and use vegetable broth.
Extra Protein: Add a spoonful of miso paste to the broth for richness.
Crispy Garlic: Fry minced garlic in oil until golden, then use as a topping for crunch.
No Mirin? Substitute 1 tsp sugar + 1 tsp rice vinegar.

Recipe Variations

Spicy Miso Ramen: Stir 2 tbsp miso paste + 1 tbsp gochujang into the broth.
Thai-Inspired: Swap broth for coconut milk, adding lime juice and cilantro.
Breakfast Ramen: Top with a poached egg and crispy bacon.
Seafood Version: Use shrimp or scallops instead of chicken.
Pho-Style: Add star anise and cinnamon to the broth, topping with bean sprouts and basil.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier. If using breast, don’t overcook—2–3 minutes per side max.

Q: How do I store leftovers?
A: Keep broth, noodles, and toppings separate. Reheat broth on the stove, then add noodles just before serving.

Q: My broth tastes bland—how can I fix it?
A: Add a splash of fish sauce or a teaspoon of chicken bouillon paste for instant depth.

Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce and gluten-free noodles (like rice noodles).

Summary

This chicken ramen is faster than delivery and infinitely more satisfying. Rich broth, tender noodles, and customizable toppings make it a weeknight hero.