Ramen seems to be one of the trendy foods right now and I am not upset about it at all. They started even having Ramen Wednesdays at the hospital and that spicy bowl of noodles and broth hits just right in the middle of the week. So here is my take on a spicy chicken ramen bowl. This recipe starts with a delicious broth that is spicy from the sriracha but still tastes super fresh with the lime and ginger. It’s the perfect amount for either one big bowl of ramen like you get at a restaurant or can be split between two people for a smaller lunch serving. Also, if you are an egg person feel free to add that. It certainly adds another texture to the meal and beautiful color, but sadly I just can’t do eggs that way (I blame genetics).
Spicy Chicken Ramen
Spicy vegetable broth with chicken, bok choy and ramen noodles
Ingredients
- Drizzle olive oil
- 1 clove garlic minced
- 1/2 tsp ginger
- 2 Tbsp tomato paste
- 1 cup chicken broth
- 1 cup vegetable broth
- 1 1/2 Tbsp sriracha
- 1 1/2 Tbsp soy sauce
- 1/2 Tbsp rice vinegar
- 1 thin chicken breast
- 1 cup bok choy leaves
- 1 package ramen noodles
- pickled jalapenos for topping
- 1 lime wedge
Instructions
- In a medium sauce pan heat a drizzle of olive oil over medium-low heat. Add the minced garlic and cook for 1 minute. Use a grater or zester to grate 1/2 tsp of fresh ginger. Add to the pan and cook for a few seconds. Add the tomato paste and stir until it is starting to get softer.
- Pour in a little of the vegetable broth and stir with the tomato paste. Once the tomato paste is thinned out you can add the remaining vegetable broth and chicken broth. Add the sriracha, soy sauce, and rice vinegar. Bring broth to a simmer.
- While the broth is heating slice the chicken breast into bit sized pieces. If you chicken breast is pretty thick I recommend putting in a plastic bag and pounding it down so you have thinner pieces. Once the broth is simmering add in the chicken breast and cook for a total of 10 minutes.
- with 3 minutes left in the cooking time for the chicken add the chopped up bok choy leaves and ramen noodles. By the end of 3 minutes the noodles should be ready.
- Dish up into one or two bowls. Finish up with a squeeze of lime and a few pickled jalapenos. You can also top with crushed red pepper flakes or extra sriracha for even more heat
- If you save half the ramen for later I recommend storing it with the noodles separate so that they don't get mushy. You can just use a slotted spoon to separate them.
