Go Back

Spicy Ramen with Chili Crisp Chicken

A quick and flavorful weeknight meal featuring tender chicken marinated in chili crisp and served with comforting ramen in a rich broth.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chili crisp chicken
  • 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons chili crisp (store-bought or homemade)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or brown sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • a pinch of black pepper
  • 1 tablespoon neutral oil (for frying)
For the broth and ramen
  • 4 cups low-sodium chicken stock (or vegetable stock)
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste (optional) adds depth
  • 1 tablespoon chili oil adjust to taste
  • 1 inch piece of ginger, thinly sliced
  • 2 cloves garlic, smashed
  • 2 packs instant ramen noodles (discard the seasoning packets)
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup baby bok choy or spinach
  • 2 pieces green onions, thinly sliced
  • 1 each soft-boiled egg per serving (optional)
  • sesame seeds and extra chili crisp for garnish
  • lime wedges (optional, for brightness)

Method
 

Marinate the chicken
  1. In a bowl, mix the chili crisp, soy sauce, rice vinegar, sesame oil, honey, minced garlic, salt, and pepper.
  2. Toss the sliced chicken in the marinade and let it sit for 10–15 minutes while you prep everything else.
Build the broth
  1. In a medium pot, add chicken stock, sliced ginger, smashed garlic, soy sauce, miso paste (if using), and chili oil.
  2. Bring to a gentle simmer on medium heat while you cook the chicken.
Cook the chicken
  1. Heat a skillet over medium-high heat with 1 tablespoon neutral oil.
  2. Sear the marinated chicken slices in a single layer, about 2–3 minutes per side, until golden and cooked through.
  3. Remove and keep warm.
Noodles and veggies
  1. In the simmering broth, add mushrooms and cook for 3 minutes.
  2. Add ramen noodles and cook according to package instructions (usually 2–4 minutes) until just tender.
  3. Stir in bok choy or spinach in the last minute so it wilts but stays bright.
Assembly
  1. Divide noodles, broth, and veggies between bowls.
  2. Top with the chili crisp chicken, a soft-boiled egg, sliced green onions, sesame seeds, and a spoonful of extra chili crisp for heat.
  3. Finish with a squeeze of lime if you like that citrus lift.
Serve immediately
  1. Ramen waits for no one—dig in while it’s hot.

Notes

Use thinly sliced chicken thighs for juicier results. For a vegetarian option, swap chicken for firm tofu or tempeh. If preferred, a rich broth can be achieved by sautéing mushrooms before adding stock.