The perfect hybrid of fancy restaurant-style ramen and the pre-packaged instant noodles eaten by college kids, this easy ramen noodle recipe is a filling meal that will satisfy any ramen craving. Replacing the powdered soup packet with a homemade soup mix of chicken stock, rotisserie chicken, garlic, ginger, spinach—and classic ramen toppings like seaweed, soft-boiled eggs and scallions— ordinary ramen noodles turn into a spicy chicken ramen noodle feast that’s ready in just 30 minutes.
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Cuisine: not set
9 ounces ramen noodles
1 quart chicken stock
2 cups water
1 cooked rotisserie chicken bones removed
2 cloves garlic grated
1 piece of ginger grated
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 handful spinach (optional)
Dried seaweed
Soft-boiled egg
Sriracha sauce
Sliced Thai chilies
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