Description
A spicy and flavorful ramen dish featuring tender chicken and fresh vegetables, perfect for spice lovers.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 2 cups baby spinach
- 2 green onions, sliced
- 2 soft-boiled eggs (optional)
- Sesame seeds for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth, soy sauce, and sriracha. Bring the mixture to a boil.
- Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3-4 minutes.
- Once the noodles are cooked, return the chicken to the pot and stir in the baby spinach. Cook for an additional 1-2 minutes until the spinach is wilted.
- Serve the ramen hot, topped with sliced green onions, soft-boiled eggs, and a sprinkle of sesame seeds if desired.
Notes
- For extra heat, add more sriracha or a dash of chili oil when serving.
- Customize your ramen by adding vegetables like mushrooms, bell peppers, or corn during the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg