Quick Chicken Ramen

This Quick Chicken Ramen recipe transforms instant noodles and leftover chicken into restaurant-quality comfort food in under half an hour. When I’m craving something warm and satisfying but don’t have hours to simmer broth, this shortcut version delivers rich, savory flavors without the fuss.

I discovered this recipe on a particularly hectic Tuesday night when my family needed dinner fast. Instead of reaching for takeout, I pulled together pantry staples and cooked chicken from the fridge. The result was a steaming bowl of quick chicken ramen with a silky, umami-packed broth that tasted like I’d been cooking all day. The secret is building layers of flavor with garlic, ginger, two types of soy sauce, and a splash of Chinese rice wine. Each spoonful delivers that perfect balance of salty, sweet, and spicy that makes ramen so addictive. This easy chicken ramen has become my go-to weeknight dinner when time is tight but I still want something delicious and nourishing.

Everything You Need for This Easy Chicken Ramen

Before you start cooking, I always recommend gathering all your ingredients. This quick chicken ramen comes together so fast that having everything prepped makes the process even smoother.

For the Broth:

• 1 teaspoon sesame oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1.4 litres (approximately 6 cups) chicken stock (or 1.4L water plus 4 stock cubes)
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 to 2 tablespoons sriracha hot sauce (adjust based on your heat preference)
• 1 tablespoon Chinese rice wine or sherry
• 1 tablespoon light brown sugar
• 1/4 teaspoon white pepper
• 3 cooked chicken breasts, shredded (about 340g/12 oz total)
• 210g instant noodles (3 packets of 70g/2.5oz each, discard flavor packets)

For the Toppings:

• 5 spring onions/scallions, chopped
• 4 soft-boiled eggs, sliced in half (or hard-boiled)
• 1 carrot, peeled and sliced into thin strips
• 1 teaspoon black and white sesame seeds
• 2 teaspoons chilli oil or sambal oelek (optional)

Pro tip: Chinese rice wine is my secret weapon for adding depth to the broth. Don’t skip it! If you can’t find it, dry sherry works beautifully as a substitute. I also prefer using both light and dark soy sauce because the light adds salty seasoning while the dark contributes gorgeous color and subtle sweetness.

Note on prep time: The 5-minute prep assumes your eggs are already cooked and chicken is already shredded. If starting from scratch, add 15 minutes for soft-boiling eggs and 5 minutes for shredding chicken.

Simple Steps to Make Quick Chicken Ramen at Home

Step 1: Heat the sesame oil and butter in a large saucepan over medium heat. Wait until the butter completely melts and begins to shimmer, about 1 minute. The combination of oil and butter prevents burning while adding rich flavor.

Step 2: Add the minced garlic and ginger to the pan. Fry for exactly 1 minute, stirring constantly. Watch carefully because garlic can burn quickly and turn bitter. You’ll know it’s ready when the kitchen smells fragrant and the garlic just starts to turn a light golden color (not brown).

Step 3: Pour in the chicken stock, light soy sauce, dark soy sauce, sriracha, Chinese rice wine, brown sugar, and white pepper. Stir everything together until the sugar dissolves, then add your shredded cooked chicken breast. Make sure to discard the seasoning packets from your instant noodles if you haven’t already. Pro tip: If your chicken is cold from the fridge, breaking it into smaller pieces helps it heat through faster and reach a safe 165°F.

Step 4: Turn the heat up to high and bring the broth to a rolling boil. Once boiling, reduce to a simmer and let it cook for 3 minutes. This allows the chicken to heat through completely and gives the flavors time to meld together. The broth should be gently bubbling.

Step 5: Add the instant noodles directly to the simmering broth. Make sure the broth covers the noodles by at least 1 inch for even cooking. Bring everything back to a boil, then reduce to a gentle simmer for 3 minutes. Stir the noodles a couple of times during cooking to separate them and ensure even cooking. The noodles should be tender but still have a slight bite.

Step 6: Use tongs to divide the noodles evenly between four bowls. Ladle the flavorful broth over the noodles, making sure each bowl gets plenty of liquid and pieces of chicken.

Step 7: Top each bowl of quick chicken ramen with chopped spring onions, 2 egg halves, and strips of raw carrot. Sprinkle sesame seeds over everything and finish with a drizzle of chilli oil or a small spoonful of sambal oelek if you like extra heat. Serve immediately while piping hot.

Common mistake to avoid: Don’t overcook the noodles or they’ll become mushy. Instant noodles cook quickly, so stick to the 3-minute simmer time.

What to Serve with Your Homemade Chicken Ramen

This quick chicken ramen is hearty enough to be a complete meal, but certain sides can enhance the experience and add variety to your dinner.

Gyoza (Japanese Dumplings): These crispy-bottomed dumplings add a fun textural contrast and make the meal feel more special. The savory pork or vegetable filling complements the chicken ramen broth beautifully.

Edamame with Sea Salt: Lightly steamed soybeans provide a fresh, protein-rich side that balances the richness of the ramen. The subtle saltiness pairs perfectly with the umami flavors.

Asian Cucumber Salad: A cool, tangy cucumber salad with rice vinegar and sesame oil offers a refreshing contrast to the hot, savory chicken ramen. The crunch and acidity cut through the richness of the broth.

Vegetable Spring Rolls: Light and crispy spring rolls filled with cabbage, carrots, and glass noodles add another dimension to your meal without overwhelming your appetite before the main event.

Kimchi: This fermented Korean side dish adds probiotic benefits and a spicy, tangy kick that enhances the flavor profile of quick chicken ramen. It’s one of my favorite pairings for any noodle soup.

More Delicious Noodle Soups for Every Craving

This quick chicken ramen delivers fast, flavorful comfort, but when you have a bit more time to build layers of flavor, these other noodle soup recipes are absolutely worth trying. The Easy Ramen Noodle Soup features a miso-based broth with sesame oil and fresh ginger that develops incredible umami depth in just 25 minutes. For a heartier version with more vegetables and shredded chicken, the Tasty Ramen Noodle Soup Recipe brings satisfying texture and protein in 40 minutes.

When you’re ready to explore beyond ramen, the Easy Chicken Noodle Soup offers classic American comfort with egg noodles and fresh thyme that the whole family will love. For an authentic Vietnamese experience, the Pho Ga Vietnamese Chicken Noodle Soup creates a crystal-clear, aromatic broth with star anise and charred shallots that’s perfect for special occasions. Plant-based eaters can enjoy the Vegan Vegetable Noodle Soup, which proves that oil-free, nourishing comfort food can be just as satisfying without any animal products.

How to Store and Reheat Your Chicken Ramen

I recommend storing the components of this quick chicken ramen separately for the best results. Keep the broth (with chicken) in an airtight container in the refrigerator for up to 2 days. Store the cooked noodles separately in another container, as they’ll absorb too much liquid if left in the broth. Keep your toppings fresh in individual containers or prep them just before serving.

To reheat, warm the broth and chicken in a saucepan over medium heat until steaming hot (at least 165°F for food safety). Add the noodles to the hot broth for just 1-2 minutes to warm through, being careful not to overcook them. If the noodles seem dry, add a splash of extra chicken stock or water. Prepare fresh toppings for the best texture and flavor.

Pro tip: While this recipe is designed for quick weeknight cooking, you can freeze portions of just the broth (without chicken, noodles, or toppings) for up to 3 months. Thaw overnight in the refrigerator, then reheat and add fresh cooked chicken and noodles when you’re ready to serve. This makes meal prep even easier when you want chicken ramen in a hurry.

Common Questions About Making Quick Chicken Ramen

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