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Spicy Chicken Ramen

Video Title: How to Make Spicy Chicken Ramen
Video Duration: 0:55
This spicy chicken ramen brings the heat and the flavour. A combination of seasoned boneless chicken thighs, sautéed mushrooms, carrots and green onion make this a cozy noodle soup perfect for warming up 2 or easily doubled for 4.
Serves: 2
Prep Time: 10 min
Cook Time: 25 min


½ tsp garlic powder
½ tsp ground ginger
⅛ tsp chili flakes
1 tbsp canola oil, divided
2 small portabello mushrooms, gills removed and thinly sliced (150 g)
1 tsp sodium reduced soy sauce
200 g boneless skinless chicken thighs (about 3)
⅛ tsp salt
3 cups sodium reduced chicken broth
1 tbsp chili garlic sauce
2 85 g ramen noodle bricks, seasoning packet discarded
1 small carrot, cut into matchsticks (100 g)
2 green onions, thinly sliced
1 soft boiled egg, peeled and halved
Sriracha for garnish, optional

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Stir garlic powder, with ground ginger and chili flakes in a small bowl. Set aside.

  2. Heat half the oil in a small skillet over medium heat. Add mushrooms and cook until they begin to soften, 3 – 4 min. Stir in soy sauce and half the garlic powder mixture. Cook until mushrooms are tender and liquid is absorbed, 3 – 4 min. Remove mushrooms to a plate. Wipe skillet clean and return to heat.

  3. Increase heat to medium high. Heat remaining oil in pan. Season both sides of chicken with salt and remaining garlic powder mixture. Cook chicken until golden and cooked through, about 4 min per side. Remove chicken to cutting board. Let rest for 5 minutes and slice.

  4. Stir broth with chili garlic sauce in a small pot. Bring to a boil. Cook ramen, one brick at a time, until noodles are separated and tender, about 2 min. Using a pair of tongs or slotted spoon, remove ramen to soup bowl. Continue with second brick and then add to second bowl.

  5. Divide broth amongst bowls with noodles and top with mushrooms, sliced chicken, carrots, green onion and egg. Finish with a drizzle of sriracha.

Nutrition Info

Per serving Amount
Protein31.2 g
Fat37.9 g
Saturated Fat5.2 g
Carbohydrate60 g
Fibre7.2 g
Sugar4.6 g
Cholesterol84 mg
Sodium1524 mg
Per serving % Daily Value