Fast 20-Minute Chicken Ramen

This rapid chicken ramen uses instant noodles and pre-cooked chicken to deliver a rich, savory meal in just 20 minutes. It is an ideal option for busy weeknights when you want a comforting soup without the long simmer time. Follow this guide for a delicious broth and perfectly topped bowls.

List of ingredients

• 1 tsp sesame oil – adds a toasted aroma.
• 2 tbsp unsalted butter – creates a rich base.
• 4 cloves minced garlic – provides pungent flavor.
• 2 tsp minced ginger – adds a fresh zing.
• 1.4 litres (approx. 6 cups) chicken stock – use water with 4 stock cubes if needed.
• 2 tbsp light soy sauce – for salty seasoning.
• 2 tbsp dark soy sauce – for deep color and subtle sweetness.
• 1-2 tbsp sriracha hot sauce – adjust based on heat preference.
• 1 tbsp apple cider vinegar – replaces rice wine for acidity and depth.
• 1 tbsp light brown sugar – balances the salty and spicy notes.
• 1/4 tsp white pepper – adds a mild, warming heat.
• 3 cooked chicken breasts, shredded (about 340g/12 oz) – pre-cooked for speed.
• 210g (3 x 70g packets) instant noodles – discard the flavor packets.
• 5 spring onions, chopped – for a fresh garnish.
• 4 hard-boiled eggs, sliced in half – can be store-bought or homemade.
• 1 carrot, peeled and sliced into thin strips – adds crunch and color.
• 1 tsp black and white sesame seeds – for texture and look.
• 2 tsp chilli oil or chilli paste (such as sambel oelek) – optional for extra heat.

step-by-step instructions

1. Sauté Aromatics: Heat the sesame oil and unsalted butter in a large saucepan over medium heat until the butter melts. Add the minced garlic and ginger, frying for 1 minute while stirring often to prevent the garlic from burning.
2. Build the Broth: Pour in the chicken stock, light soy sauce, dark soy sauce, sriracha, apple cider vinegar, brown sugar, and white pepper. Stir the ingredients together until the sugar is dissolved.
3. Warm the Protein: Add the cooked shredded chicken breast to the liquid. Increase the heat to high and bring the mixture to a boil, then simmer for 3 minutes to heat the chicken thoroughly.
4. Cook the Noodles: Add the instant noodles to the boiling broth. Simmer for 3 minutes, stirring occasionally to separate the noodle blocks.
5. Assemble Bowls: Use tongs to divide the noodles evenly between four bowls. Ladle the hot broth and pieces of chicken over the noodles.
6. Add Garnishes: Top each bowl with chopped spring onions, two egg halves, and thin carrot strips.
7. Final Touch: Sprinkle with sesame seeds and drizzle with chilli oil or chilli paste before serving immediately.

Optimizing Your Ramen Broth

Use Low-Sodium Stock to Control Saltiness

Because this recipe uses both light and dark soy sauce, the salt content can accumulate quickly. Using a low-sodium chicken stock prevents the soup from becoming overly salty. If the broth tastes too salty after simmering, stir in a small amount of boiling water to dilute it.

Enhance Savory Depth with Mushroom Powder

To add more umami without adding more salt, stir in a teaspoon of mushroom powder or a pinch of MSG. This mimics the depth of a broth that has simmered for hours. It complements the garlic and ginger base perfectly.

Balance the Heat with Extra Sugar

If the sriracha provides too much kick for your taste, add an extra half-teaspoon of light brown sugar. The sweetness neutralizes the sharp heat of the chilli. This creates a more rounded flavor profile that appeals to children or sensitive palates.

Alternative Noodle Options

Prepare Fresh Ramen Noodles for Better Texture

Fresh ramen noodles offer a chewier, more authentic bite than instant varieties. Blanch them in a separate pot of boiling water for 1-2 minutes before adding them to the broth. This prevents the broth from becoming too starchy.

Substitute with Gluten-Free Rice Noodles

Rice noodles are a great alternative for those avoiding wheat. Soak them in hot water according to the package directions and add them to the bowl just before pouring in the hot broth. Overcooking rice noodles in the pot can make them too soft.

Use Soba Noodles for an Earthy Flavor

Buckwheat soba noodles add a nutty flavor and a darker color to the dish. Cook them separately until al dente to avoid clouding the clear broth. They provide a heartier feel to the final meal.

Protein Customizations

Use Shredded Chicken Thighs for More Moisture

If you find chicken breast too dry, substitute it with pre-cooked shredded chicken thighs. Thighs have a higher fat content, which makes the meat more succulent. They hold up better during the simmering process.

Incorporate Leftover Roast Chicken

This recipe is an excellent way to use leftovers from a Sunday roast. Simply shred the remaining roast chicken and add it during the simmering stage. The existing seasonings on the roast chicken often add extra complexity to the broth.

Add Firm Tofu for Plant-Based Protein

For a different protein texture, add cubes of fried firm tofu instead of chicken. Sear the tofu in a pan first to ensure it maintains its shape. Add it at the same time as the chicken to warm through.

Mastering the Ramen Egg

Use the Initial Crack Technique

Gently tap the thicker end of the egg on a hard surface before boiling. This creates a small fracture in the shell that separates the membrane from the egg white. This simple step makes the eggs much easier to peel after cooking.

Follow Precise Boiling Times

For a gooey, soft-boiled center, simmer the eggs for exactly 6 minutes. If you prefer a more set yolk, increase the time to 8 minutes. Consistency is key, so use a timer to avoid overcooking.

Apply the Ice Bath Cooling Method

Immediately transfer boiled eggs into a bowl of ice water for 5 minutes. This rapid cooling stops the cooking process and prevents a gray ring from forming around the yolk. It also shrinks the egg slightly, making the shell pop off.

Roll the Egg for Efficient Peeling

After the ice bath, gently roll the egg on the counter under light pressure to crack the shell entirely. This allows you to peel the shell away in large pieces. Peel under cold running water for the smoothest finish.

Creative Topping Variations

Add Fresh Spinach or Bok Choy

For more nutrients, stir in a handful of fresh spinach or sliced bok choy during the last minute of simmering. The residual heat will wilt the greens without overcooking them. This adds a vibrant green color to the bowl.

Include Seaweed Nori Sheets

Tuck a small square of dried nori seaweed into the side of the bowl. The seaweed softens slightly in the broth, providing a salty, oceanic flavor. It is a classic ramen addition that enhances the visual presentation.

Incorporate Fresh Bean Sprouts

Place a handful of raw bean sprouts on top of the noodles before ladling the broth. The hot soup softens them slightly while keeping a fresh crunch. They provide a great textural contrast to the soft noodles.

Add Sweet Corn Kernels

Add a spoonful of steamed sweet corn to each bowl for a pop of sweetness. This balances the salty soy broth and adds a bright yellow color. Use frozen corn thawed under warm water for convenience.

Storage and Preservation

Store the Broth Separately

If you have leftover broth, store it in an airtight container in the refrigerator for up to two days. Do not store the noodles inside the broth, as they will absorb all the liquid and become mushy. Reheat the liquid on the stove before adding fresh noodles.

Freeze Broth Portions for Future Use

You can freeze the cooked broth (without chicken or noodles) in freezer bags for up to three months. Defrost a portion in the fridge overnight before reheating. This turns the 20-minute recipe into a 10-minute meal.

Prepare Toppings in Advance

Chopped spring onions and sliced carrots can be kept in airtight containers for 3-4 days. Hard-boiled eggs should be stored in their shells in the fridge until ready to serve. This minimizes prep time during the actual cooking process.

Reheating Strategies

Use a Stovetop for Best Results

Reheat the broth and chicken in a small saucepan over medium heat. Bring it to a gentle simmer before combining it with newly cooked noodles. This ensures the temperature is high enough to cook the noodles quickly.

Microwave Reheating Tips

If using a microwave, heat the broth and chicken in a microwave-safe bowl in 1-minute intervals. Stir in between cycles to ensure even heating. Add pre-cooked noodles at the very end to avoid overcooking them.

Prevent Overcooked Noodles during Reheat

Never reheat noodles that have already been sitting in the broth. Instead, discard the old noodles and boil a fresh portion of instant noodles. This keeps the dish tasting fresh and prevents a gummy texture.

Make-Ahead Advice

Pre-Cook the Chicken in Batches

Poach or roast several chicken breasts at the start of the week. Shred them and store them in the freezer in measured portions. This eliminates the need to cook meat on the night you make the ramen.

Create a Ramen Meal Kit

Place the dry noodles, measured seasonings, and shredded chicken in a freezer-safe bag. When ready to eat, simply dump the contents into the pot with the chicken stock. This reduces cleanup and preparation time significantly.

Prepare the Egg Batch

Boil a dozen eggs at once and store them in the refrigerator. Since they last for several days, you will always have a protein topping ready. Just slice and add them to the bowl at the final step.

Troubleshooting Common Issues

Preventing Garlic from Burning

Garlic burns quickly and becomes bitter if the heat is too high. Always keep the heat at a medium level and stir constantly during the first minute of frying. If the garlic turns dark brown, it is best to start over for a cleaner flavor.

Fixing a Too-Thick Broth

If the broth reduces too much during the simmer and becomes too thick or salty, add a splash of water or unsalted chicken broth. Stir gently to incorporate the liquid. This restores the soup-like consistency of a traditional ramen.

Dealing with Mushy Noodles

Mushy noodles usually result from simmering them too long. Set a timer for exactly 3 minutes and remove them from the heat immediately. If you are using very thin instant noodles, check them at the 2-minute mark.

Frequently Asked Questions

Can I make this recipe dairy-free?

Yes, you can replace the unsalted butter with an equal amount of neutral oil or a plant-based butter alternative. This will not significantly change the flavor profile of the broth.

What if I cannot find dark soy sauce?

You can substitute dark soy sauce by mixing light soy sauce with a pinch of brown sugar and a drop of molasses. This replicates the darker color and slightly sweeter taste of the original ingredient.

Is this recipe suitable for gluten-free diets?

The recipe is not gluten-free due to the wheat-based noodles and soy sauce. To make it gluten-free, use rice noodles and replace the soy sauce with tamari or coconut aminos.

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