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To make Fiery Chicken Ramen, you will need: - 2 boneless chicken thighs, thinly sliced - 4 cups chicken broth - 2 packs of instant ramen noodles - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust for heat preference) - 1 tablespoon chili paste - 1 tablespoon sesame oil - 2 green onions, sliced - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1 cup baby spinach - 2 soft-boiled eggs (optional) - Sesame seeds for garnish When picking ingredients, freshness matters. Here are some tips: - Chicken: Look for chicken that is pink and firm. Avoid any with a gray color or strange smell. - Broth: Choose low-sodium chicken broth for better control of salt. Store-bought or homemade works well. - Noodles: Instant ramen noodles are quick and easy. Check the package date for freshness. - Veggies: Choose bright green spinach and firm green onions. They should not be wilted or slimy. - Eggs: If using soft-boiled eggs, choose eggs that are clean and not cracked. You can adjust this recipe for dietary needs. Here are some ideas: - Chicken: Use tofu or tempeh for a vegetarian option. Cook it the same way as chicken. - Broth: Replace chicken broth with vegetable broth for a vegan version. - Noodles: Use gluten-free noodles if you need to avoid gluten. Rice noodles or zucchini noodles are great choices. - Spices: If you can't have sriracha, try a different hot sauce or omit it completely. - Eggs: Omit soft-boiled eggs for a completely vegan dish. {{ingredient_image_1}} Start by heating sesame oil in a large pot over medium heat. Once hot, add minced garlic and ginger. Cook these until they smell great, about one minute. This step builds a strong flavor base. Next, add the thinly sliced chicken thighs. Cook them until they are no longer pink, which takes about four to five minutes. This step ensures the chicken is safe to eat. After the chicken cooks, pour in the chicken broth. Bring it to a gentle simmer. This allows all the flavors to blend nicely. Then, stir in the soy sauce, sriracha, and chili paste. Adjust the sriracha and chili paste based on how spicy you want your ramen. Once the broth simmers, it's time to add the instant ramen noodles. Follow the package instructions, which usually take about three to four minutes. Just before the noodles are fully cooked, toss in the baby spinach and sliced green onions. These will wilt slightly and add freshness to the dish. For soft-boiled eggs, boil them for six to seven minutes. After that, cool them in ice water before peeling. This makes the eggs easy to handle. Once everything is ready, divide the ramen and broth into bowls. Top each bowl with a halved soft-boiled egg. For the final touch, sprinkle sesame seeds and add extra green onions. Serve in deep bowls to hold the broth well. Drizzle some extra sriracha on top for color and heat. Enjoy your fiery chicken ramen with chopsticks or a spoon! To adjust the heat in your Fiery Chicken Ramen, focus on the sriracha and chili paste. Start with one tablespoon of each. Taste the broth before adding more. If you want less heat, use half a tablespoon instead. If you crave more spice, add more sriracha or chili paste. You can also add fresh jalapeños or red pepper flakes for extra kick. Remember, spice can build up, so add slowly. Always cook the ramen noodles just before serving. This way, they stay firm and not mushy. Follow the package instructions closely. For best results, simmer the broth gently while cooking the noodles. Keep the heat steady to let flavors meld. Stir the noodles occasionally to prevent sticking. After cooking, drain them and add directly to the bowls. This helps them soak up the rich broth. To make soft-boiled eggs, use fresh eggs for the best results. Boil water in a pot, then gently add the eggs. Cook them for 6-7 minutes for a runny yolk. When time's up, place the eggs in ice water to stop cooking. Let them sit for a few minutes. Once cool, peel the eggs carefully to avoid breaking the whites. Slice them in half and place on top of your ramen. This adds creaminess and richness to each bite. Pro Tips Marinate the Chicken: For added flavor, marinate the chicken thighs in soy sauce and sriracha for at least 30 minutes before cooking. Customize Your Spice Level: Adjust the sriracha and chili paste according to your heat preference; start with less and add more if needed. Perfect Soft-Boiled Eggs: To achieve the perfect soft-boiled egg, boil for exactly 6-7 minutes and immediately transfer to ice water. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your ramen, making it aromatic and delicious. {{image_2}} You can easily make a vegetarian or vegan version of fiery ramen. Start by using vegetable broth instead of chicken broth. Swap the chicken for tofu or tempeh for protein. You can also add mushrooms for extra flavor. Use soy sauce and sriracha just like in the original recipe. This gives you a spicy kick without meat. Feel free to switch out the chicken in this recipe. Try shrimp or beef for a different taste. You can also use pork for a richer flavor. Just make sure to cook your protein until it's safe to eat. The broth will soak up the flavors from any protein you choose. Toppings can make your ramen unique. You can add corn for sweetness or bamboo shoots for crunch. Try adding sliced radishes for a fresh bite. Other great options are seaweed, cilantro, or even a squeeze of lime. These toppings add texture and flavor. Don't forget the sesame seeds; they add a nice touch! Store leftover Fiery Chicken Ramen in an airtight container. Make sure to separate the broth from the noodles. This keeps the noodles from getting too soggy. You can keep it in the fridge for up to three days. When you want to eat it, just reheat it. To reheat your ramen, pour the broth into a pot. Heat it up on medium. Add the noodles and any veggies. Stir gently until everything is hot. Avoid boiling, as this can make the noodles mushy. If you have soft-boiled eggs, add them at the end. This way, they stay nice and creamy. If you want to freeze your ramen, use freezer-safe bags. Place the broth in one bag and the noodles in another. This keeps them fresh for up to a month. When you're ready to eat, thaw the broth overnight in the fridge. Heat it on the stove, then cook the noodles fresh. This keeps everything tasting great! You can use vegetable broth or water. Each option changes the flavor. If you want a richer taste, try mushroom broth. It adds a nice umami kick. Make sure to check for low-sodium options if you're watching your salt. To reduce the heat, cut back on sriracha and chili paste. You can also add more chicken broth or water to dilute the spice. Adding a teaspoon of sugar can help balance the heat too. A splash of coconut milk can also tone down the spice and add creaminess. Yes, you can use any ramen noodles you like. Fresh ramen works great for a chewy texture. You can also use udon or rice noodles if you prefer. Just remember to adjust cooking times as needed. In this blog post, we covered how to make Fiery Chicken Ramen, focusing on the right ingredients, step-by-step cooking, and tips for success. Remember to choose fresh items and explore options for dietary needs. You can adjust spiciness and try different toppings to enhance flavor. Store leftovers wisely and reheat to enjoy the same taste. With these tips, your ramen will impress anyone. Enjoy creating a bowl of warmth and comfort!

Fiery Chicken Ramen

A spicy and flavorful ramen dish featuring tender chicken thighs and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 thighs boneless chicken, thinly sliced
  • 4 cups chicken broth
  • 2 packs instant ramen noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon sesame oil
  • 2 pieces green onions, sliced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 cup baby spinach
  • 2 pieces soft-boiled eggs (optional)
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
  • Add the sliced chicken thighs to the pot and cook until they're no longer pink, about 4-5 minutes.
  • Pour the chicken broth into the pot and bring it to a gentle simmer.
  • Stir in soy sauce, sriracha, and chili paste. Adjust the amount of sriracha and chili paste based on your desired spice level.
  • Add the instant ramen noodles to the pot and cook according to package instructions (usually about 3-4 minutes).
  • Just before the noodles are done, add the baby spinach and sliced green onions to the broth, letting them wilt slightly.
  • If using soft-boiled eggs, prepare them by boiling for 6-7 minutes, then cooling them in ice water before peeling.
  • Divide the ramen and broth into bowls, and top each bowl with a soft-boiled egg, halved. Garnish with a sprinkle of sesame seeds and extra green onions.

Notes

Serve in deep bowls to hold the broth; drizzle extra sriracha for color and heat.
Keyword chicken, noodles, ramen, spicy