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spicy chicken ramen

By: Club House Kitchens

Made With:

Frank’s RedHot® Sriracha Squeeze Sauce is used in both the broth and as a garnish to really kick this restaurant-style ramen up a notch. Enjoy easy ramen with toppings like soft boiled eggs, matchstick carrots, and bean sprouts – whatever you’ve got on hand.

Recipe Info

Prep Time:

15m
Cook Time:

20m
Servings:

8
User Rating:

Ingredients

Ramen
1 1/2 pounds (750 g) boneless skinless chicken thighs boneless skinless chicken breasts
2 teaspoons (10 ml) salt, divided
1/2 teaspoon (2 ml) Club House®® Pure Ground Black Pepper, divided
2 tablespoons (30 ml) sesame oil, divided
1 cup (250 ml) sliced mushrooms
3 green onions, trimmed and chopped
2 tablespoons (30 ml) very finely chopped fresh garlic
1 teaspoon (5 ml) grated fresh ginger
8 cups (2 liters) chicken stock
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) FRANK'S RedHot® squeeze sriracha sauce
3 blocks (3 ounces/85 g each) dry ramen noodles (noodles only) refrigerated OR frozen ramen noodles
2 cups (500 ml) chopped bok choy chopped cabbage
Optional Toppings
Soft-boiled eggs, halved
Sliced green onion
Matchstick carrots
Toasted sesame seeds
Seaweed snacks, cut into strips nori sheets
Bean sprouts

Nutrition Information

(per serving)

Calories 299
Carbohydrates 28
Cholesterol 80
Fiber 2
Protein 24
Saturated Fat 2
Sugar 2
Total Fat 9

Instructions

Season chicken thighs evenly with 1 teaspoon (5 ml) of the salt and 1/2 teaspoon (2 ml) of the black pepper. Heat 1 tablespoon (15 ml) of the sesame oil in large saucepot on medium-high heat. Add chicken; brown on both sides. Reduce heat, cook chicken about 4 to 6 minutes longer on each side, or until cooked through. Remove from pot; slice into thin strips. Keep warm.
Heat remaining 1 tablespoon (15 ml) oil in saucepot. Add mushrooms; cook and stir 4 minutes or until golden and tender. Remove and set aside. Add green onion, garlic and ginger; cook and stir 1 to 2 minutes until fragrant. Stir in stock, soy sauce and Sriracha Squeeze Sauce. Bring to gentle boil. Cook 10 minutes, stirring occasionally. Return to rapid boil. Stir in remaining 1 teaspoon salt and ramen noodles; cook 1 minute. Reduce heat to simmer. Stir in bok choy; cook just until wilted. Remove from heat.
Ladle broth and noodles into serving bowls. Top with chicken and mushrooms and add desired optional toppings. Drizzle with Sriracha Squeeze Sauce to serve.