Spicy Chicken Ramen Rice Noodle Bowl
Equipment
Ingredients
Broth Base
chicken broth (liquid)
960 ml
garlic (minced)
2 cloves
ginger (jarred)
5 g
soy sauce (liquid)
15 ml
sesame oil (liquid)
5 ml
rice wine vinegar (liquid)
5 ml
chili crisp (paste)
15 ml
black pepper (ground)
2 g
Protein
chicken thighs (cooked)
2 piece
eggs (large)
2 piece
Noodles
rice noodles (dry)
100 g
Toppings
fresh cilantro (fresh, chopped)
10 g
sesame seeds (toasted)
5 g
lime (fresh, juiced)
1 piece
Instructions
Prepare the broth base
Bring chicken broth to a gentle simmer in a medium pot.
Infuse aromatics
Add minced garlic and ginger to the simmering broth and cook for 5 minutes.
Season the broth
Stir in soy sauce, sesame oil, rice wine vinegar, chili crisp, and black pepper.
Heat the chicken
Add cooked chicken thighs to the broth and heat through for 3-4 minutes.
Cook the rice noodles
Cook rice noodles according to package instructions, then drain and divide between bowls.
Prepare soft-boiled eggs
Boil eggs for 6½-7 minutes for jammy yolks, then transfer to ice bath, peel, and halve.
Assemble the bowls
Ladle hot broth and chicken over the noodles in each bowl.
Add final toppings
Top each bowl with a halved soft-boiled egg, fresh cilantro, sesame seeds, and a squeeze of lime.
Original recipe
Storage
Best enjoyed fresh. Store components separately if making ahead.
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