Spicy Chicken Ramen
Ramen is so easy to make at home when you follow our recipe for Spicy Chicken Ramen. Our roasted chicken broth delivers rich flavor so no need to simmer for hours. This comforting noodle bowl is full of delicious aromas and flavors, with chicken cooked with garlic and ginger and the ramen noodles soaking up the broth. Top this dish with a hard cooked egg, green onion and sesame seeds for an authentic ramen for any night of the week.
Ingredients
8 cups Swanson® Crafted Roasted Chicken Broth
1 pound boneless, skinless chicken breast
2 tablespoons peeled and thinly sliced ginger root
8 cloves garlic, peeled
10 ounces uncooked ramen noodles or lo mein noodles
2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)
0.5 teaspoon crushed red pepper
0.5 teaspoon paprika
2 hard cooked egg, peeled and cut in half
2 green onion, thinly sliced (about 1/4 cup)
1 teaspoon sesame seeds
1 pound boneless, skinless chicken breast
2 tablespoons peeled and thinly sliced ginger root
8 cloves garlic, peeled
10 ounces uncooked ramen noodles or lo mein noodles
2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)
0.5 teaspoon crushed red pepper
0.5 teaspoon paprika
2 hard cooked egg, peeled and cut in half
2 green onion, thinly sliced (about 1/4 cup)
1 teaspoon sesame seeds
Instructions
Heat the broth, chicken, ginger and garlic in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board. Let cool. Using 2 forks, shred the chicken. Strain and return the broth to the saucepan.
Heat the strained broth over high heat to a boil. Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender. Season to taste.
Divide the noodles and broth among 4 bowls. Top with the chicken and eggs. Sprinkle with the green onions and sesame seeds and serve hot.
Heat the strained broth over high heat to a boil. Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender. Season to taste.
Divide the noodles and broth among 4 bowls. Top with the chicken and eggs. Sprinkle with the green onions and sesame seeds and serve hot.
Spicy Chicken Ramen
Ramen is so easy to make at home when you follow our recipe for Spicy Chicken Ramen. Our roasted chicken broth delivers rich flavor so no need to simmer for hours. This comforting n...
Directions
Print
Heat the broth, chicken, ginger and garlic in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board. Let cool. Using 2 forks, shred the chicken. Strain and return the broth to the saucepan.Heat the strained broth over high heat to a boil. Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender. Season to taste.Divide the noodles and broth among 4 bowls. Top with the chicken and eggs. Sprinkle with the green onions and sesame seeds and serve hot.
Ingredients
8 cups Swanson® Crafted Roasted Chicken Broth1 pound boneless, skinless chicken breast2 tablespoons peeled and thinly sliced ginger root8 cloves garlic, peeled10 ounces uncooked ramen noodles or lo mein noodles2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)0.5 teaspoon crushed red pepper0.5 teaspoon paprika2 hard cooked egg, peeled and cut in half2 green onion, thinly sliced (about 1/4 cup)1 teaspoon sesame seeds
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