Spicy Chicken Ramen

Prep Time: 10 min
Cook Time: 25 min
Serves: 2

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.


1/2 tsp (2.5 mL) garlic powder
1/2 tsp (2.5 mL) ground ginger
1/8 tsp (0.5 mL) chili flakes
1 tbsp (15 mL) canola oil, divided
2 small portabello mushrooms, gills removed and thinly sliced (150 g)
1 tsp (5 mL) sodium reduced soy sauce
200 g boneless skinless chicken thighs (about 3)
1/8 tsp (0.5 mL) salt
3 cups (750 mL) sodium reduced chicken broth
1 tbsp (15 mL) 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


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.