Soy Chicken Ramen Bowl

Soy Chicken Ramen Bowl. Ramen noodles smothered in a sweet soy sauce paired with tender juicy marinated chicken with a soy sauce egg, green onions and beansprouts. A delicious meal idea for dinner or lunch. Ready in 35 minutes.

I love love love ramen. It is definitely up there with my top favourite noodles – it may actually be my all time favourite noodle. Usually at ramen restaurants, there are two ways of serving it – stir fried or most popularly in a savoury broth.

Today I’m sharing a third way where the noodles are blanched and then mixed with a warm soy sweet garlic sauce with chicken bites. Paired with a ramen egg, bean sprouts and green onions. You can change up the vegetables to whatever you prefer! This is similar to a chicken ramen stir fry but not really since the noodle sauce is being poured onto already cooked noodles without the use of heat.

Easy to make!

These chicken ramen noodles are easy to make! The night before, prepare your ramen eggs which just requires you to boil your eggs for 6 minutes, peeling them and then soaking them overnight in a quick soy sauce broth.

Click here for my Soy Sauce Egg recipe.

Then on the day of serving, slice and marinate your chicken. Blanch the ramen noodles in hot water until loosened and then straining them. Transfer to a large mixing bowl. Then in a separate bowl, mix your noodle sauce.  Afterwards, rinse and strain beansprouts and slice green onions.

Lastly, cook the chicken in a well-oiled pan for 10 minutes and then pour in the noodle sauce and let it simmer for 2 minutes with chicken. Pour the chicken and sauce into noodles giving it a good mix. Serve with the rest of your fixings and enjoy!

Tips for making this

• This is common sense but I always recommend preparing all your ingredients first! This way you can avoid overcooking the chicken or noodles because you’re focused on another task.
• Marinate your chicken first then proceed to preparing other ingredients. This will give the chicken some time to soak in the marinade ingredients.
• Blanch your noodles for 1 minute or less, just until loosened. Any longer and the noodles will be soggy. I also recommend rinsing the cooked noodles until cold water to stop the cooking process.
• Prepare the ramen eggs the night before. This only takes about 15 minutes to prepare but it will reduce the cooking time on the day of.

Recipe is adapted

Now I can’t take full credit for this Soy chicken ramen recipe. It was inspired by Seonkyounglongest. I love her YouTube Channel and she calls this recipe her Soy Garlic Chicken Ramen. Please check out the original recipe here. I changed the recipe by changing the amount of noodles, chicken and I also marinated the chicken with my own recipe to make it more tender. I also shared my own recipe for Soy Sauce or Ramen eggs. The noodle sauce recipe is the part that is created by Seonkyounglongest.

What kind of noodles do you use for ramen?

I use Japanese branded ramen noodles that are usually found at most Asian or Japanese grocers in the freezer or refrigerated section.

Do Ramen noodles have chicken in them?

No, the ramen noodles itself do not contain chicken. They are usually made with a wheat flour, water and egg.

Can I use rice noodles for ramen?

You may but they won’t be as thick and chewy as normal Japanese ramen noodles.

What goes in ramen?

There are many ingredients you can add to ramen but the most common are the following:

Char siu
Preserved bamboo shoots
Green onions
Seaweed
Ramen Eggs
Cooked bean sprouts
Tamago
Corn

Other recipes you may like!

QUICK SPICY RAMEN STIR-FRY
RABBOKI KOREAN SWEET SPICY RAMEN
STIR FRIED RAMEN FOR ONE RECIPE

For this recipe

You will need the following chicken ramen ingredients:

• 4-5 skinless boneless chicken thighs, sliced into bite size pieces
• 1240 grams ramen noodles frozen or fresh
• 2 soy sauce eggs or hardboiled eggs
• 1 stalk green onions, sliced finely
• 2 handful bean sprouts, washed and strained
• 1 tablespoon cooking oil

Chicken marinade:

• 1 teaspoon soy sauce
• 1 tablespoon sesame oil
• ½ tablespoon rice Mirin
• ⅛ teaspoon black pepper
• 3 teaspoon cornstarch
• 1 teaspoon sugar

Noodle sauce:

• 2 tablespoon soy sauce
• ¼ cup chicken stock
• 2tbsp rice Mirin
• 2 tablespoon sugar
• 2 teaspoon garlic minced

How to make Soy Chicken Ramen Bowl

Prepare your ramen egg the night before by referring to this recipe.

On the day of, slice chicken into bite size pieces and then marinate with soy sauce, sesame oil, rice mirin, black pepper, cornstarch, and sugar.

In a small bowl, whisk together you noodle sauce ingredients until well combined.

Then in a pot filled with water, bring it to a boil and blanch ramen noodles just until loosened (no more than 30-60 seconds). Strain immediately and rinse under cold water. Transfer into a large mixing bowl.

In a hot pan set over medium, add cooking oil. Cook your chicken for 10 minutes until golden brown on each side.  

Once chicken is cooked, pour in noodle sauce.  Allow this to simmer for 1-2 minutes uncovered with the chicken.

Pour the chicken and sauce into mixing bowl with noodles and mix until noodles are covered in sauce.

Divide chicken and noodles into two serving bowls. Top off with sliced ramen egg, green onions, and beansprouts.  Feel free to add more vegetable as you wish. Enjoy your hot chicken ramen at home!

Give it a try!

Well I hope you give my Soy Chicken Ramen Bowl recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my chicken and ramen noodles, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my soy chicken and ramen, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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