Indulge in the savory flavors of our Smoke Roasted Chicken Ramen Noodles! Our easy-to-follow instructions will have you enjoying a delicious bowl in minutes. Satisfy your cravings and get cooking with this mouth-watering recipe.
WHAT YOU’LL LOVE
- Ginger-garlic soy broth: Chicken stock simmered for at least 10 minutes with soy sauce, crushed ginger, and sliced garlic picks up deep, savory flavor, and the ginger comes out before serving.
- Six-minute eggs: Eggs simmered for six minutes and then chilled in cold water until cool peel cleanly and halve to show a soft, golden yolk.
- Layered, then flooded with broth: Shredded chicken, baby spinach, julienned carrot, sliced green onion, and cooked noodles go in the bowl first, and the hot broth poured over them wilts the spinach and warms everything.
- Fresh and spicy finishes: Cilantro, nori sheets, and a sprinkle of togarashi or chile flake add herbal, briny, and spicy notes at the end.
Ramen Noodles with Smoke Roasted Chicken
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Calories
470
Satisfy your cravings with our easy-to-follow instructions for making the perfect bowl of Ramen Noodles with Smoke Roasted Chicken! Get the flavors you love in minutes with this mouth-watering recipe. Ready to get cooking?
Ingredients
- 9 oz ramen
- 3-4 eggs
- 1 cup chicken, shredded
- 1/2 cup baby spinach
- 1/2 cup carrot, julienne
- 1/4 cup green onions, sliced thin
- 1/4 cup cilantro leaves
- 3-4 pieces nori seaweed
- togarashi or chile flake, to taste
- 1 1/2 qt chicken stock
- 1-2 tbsp soy sauce
- 1/2 oz ginger, skin on, crushed
- 2 cloves garlic, sliced
- salt, to taste
For the broth:
Directions
- To cook the ramen, bring a gallon of water to a boil. Add the ramen and cook until tender, about 3-4 minutes. Strain and set aside.
- To cook the eggs, bring 1 gallon of water to a boil and turn down to a simmer. Carefully lower the eggs into the simmering water. Adjust the temperature so that the water continues to simmer. Cook for six minutes. Remove from the hot water. Place in a bowl. Run cold water over the eggs. Let the eggs sit in the cold water until cooled. Carefully crack and peel the shells from the eggs. Wait until ready to garnish your ramen to slice in half.
- To make the broth, bring the chicken stock to a simmer. Add the soy sauce, ginger and garlic. Let simmer at least 10 minutes to infuse the flavors. Spoon out the ginger and discard.
- In a large bowl, begin layering in the chicken, spinach, carrot, green onion and noodles. Pour the simmering broth over the ingredients in the bowl. Top with cilantro, nori and the split soft-boiled egg. Serve immediately.
Recipe Note
Recipe FAQ
Why simmer the broth with ginger, garlic, and soy sauce?
Ten minutes or more of gentle simmering lets the aromatics flavor the stock. Remove the ginger before serving, so no one bites into a piece.
Why crush the ginger and leave the skin on?
Crushing releases more flavor, and leaving the skin on holds the pieces together so they're easy to scoop out of the pot.
Why cook the noodles separately from the broth?
Cooking them in plain boiling water keeps the broth clear and keeps the noodles from absorbing too much liquid and turning soft. Strain them and add them to the bowls just before the broth.
How do I make six-minute eggs?
Lower the eggs into simmering water for six minutes, then move them to cold water until fully cooled. Peel them gently and halve them just before serving.
Are soft-cooked eggs safe to eat?
Raw and undercooked eggs can carry Salmonella. Use pasteurized eggs if you want a jammy yolk, or cook the eggs for 10-12 minutes until firm. This matters most for anyone who is pregnant, elderly, very young, or has a weakened immune system.
How should I reheat the chicken?
Leftover or previously cooked chicken should reach 165°F. Warm the shredded meat in a skillet or in a bit of simmering broth before it goes into the bowls, so the hot broth doesn't have to do all the work.
Why layer the ingredients before pouring the broth?
Pouring simmering broth over the raw spinach and carrot softens them in the bowl and keeps the noodles from sitting in a hot pot and overcooking.
What can I use in place of togarashi?
Red chile flakes work well. Use a pinch at first, since they're usually hotter than togarashi.
Can I make parts of the ramen ahead?
Yes. The broth keeps for up to 3 days in the refrigerator. Cook the noodles and the eggs fresh if you can, since noodles turn gummy when stored in liquid and soft eggs are best within about 2 days.
How should I store leftovers?
Refrigerate within 2 hours, keeping the broth separate from the noodles and toppings. Everything keeps for about 3-4 days, and the broth should be reheated until it's steaming.
How indoor-friendly is this recipe?
5 out of 5. The recipe is made entirely on the stovetop, and the chicken can come from any oven-roasted or leftover bird.
Recipe Highlights
Ginger-garlic soy broth: Infuses chicken stock with savory depth.
Six-minute eggs: Add a soft, golden yolk.
Layered bowl: Wilts the spinach and warms the toppings.
Nori, cilantro, and togarashi: Finish with brine, herbs, and heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.89 oz
- per serving
- Calories
- 470
- Carbs
- 56 grams
- Protein
- 29 grams
- Fat
- 13 grams
- Sodium
- 2166 milligrams
