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Spicy Ramen with Chili Crisp Chicken

A quick and flavorful ramen dish featuring tender chicken and a spicy kick from chili crisp, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups chicken broth
  • 2 packages instant ramen noodles (discard the seasoning packets)
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons chili crisp (or adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, finely chopped
  • 1 cup baby spinach
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Method
 

Preparation
  1. Slice the chicken thighs into bite-sized pieces and season with salt and pepper.
Cooking
  1. Heat the sesame oil in a large pot over medium-high heat and cook the seasoned chicken pieces until golden brown and cooked through, about 6-8 minutes.
  2. Add the minced garlic to the pot and stir until fragrant, about 30 seconds.
  3. Pour in the chicken broth and soy sauce, and bring to a gentle simmer.
  4. Add the ramen noodles (without seasoning) and cook for about 3-4 minutes until just tender.
  5. Sprinkle in the baby spinach and chopped green onions, allowing them to wilt into the mix.
  6. Stir in the chili crisp to taste, starting with a tablespoon and adjusting according to your spice preference.
  7. Ladle the spicy ramen into bowls and optionally top with extra green onions or more chili crisp.

Notes

Store leftovers in an airtight container in the fridge for up to three days, adding a splash of broth when reheating. For a crunchy topping, consider crushed peanuts or sesame seeds. Chicken breasts or tofu can be substituted for chicken thighs.