Craving a comforting yet fiery meal that feels like a restaurant treat but comes together in just 30 minutes? I love how this Spicy Chicken Ramen in Creamy Garlic Sauce delivers just that—tender, juicy chicken paired with springy noodles in a rich, garlicky sauce that’s both spicy and creamy. It’s an irresistible bowl that warms me up from the inside out.
Why You’ll Love This Recipe
I adore this recipe because it’s quick, hearty, and incredibly satisfying. The creamy garlic sauce has just the right balance of spice and smoothness, and the noodles soak it all up beautifully. I also appreciate that it’s customizable—whether I want it extra spicy, more garlicky, or loaded with veggies, it always turns out amazing. Plus, it’s a fantastic way to enjoy gourmet-style ramen without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the ramen:
2 packs of instant ramen noodles (discard the seasoning packets)
1 lb boneless, skinless chicken thighs (or breasts)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon ginger, minced
2–3 tablespoons sriracha or favorite hot sauce (adjust based on spice preference)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
½ cup chicken broth (or water)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For toppings:
Green onions, sliced
Soft-boiled eggs (optional)
Sesame seeds
Spinach or bok choy
Additional sriracha for serving
Directions
Prepare the chicken
I heat vegetable oil in a large skillet over medium heat. After seasoning the chicken with salt and pepper, I cook it for about 5–7 minutes per side until golden and cooked through, reaching 165°F (75°C). I let it rest for a few minutes before slicing it into bite-sized pieces.
Make the creamy garlic sauce
Using the same skillet, I sauté the minced garlic and ginger for about 1–2 minutes until fragrant. Then, I stir in sriracha, soy sauce, rice vinegar, and chicken broth. I pour in the cornstarch mixture gradually, stirring until the sauce thickens into a smooth, creamy consistency.
Cook the ramen
In a separate pot, I bring water to a boil and cook the ramen noodles according to the package directions (about 3–4 minutes). After draining them, I toss the noodles into the skillet with the creamy sauce, making sure they’re fully coated.
Serve and garnish
I divide the noodles into bowls, top them with the sliced chicken, and finish with green onions, sesame seeds, spinach, soft-boiled eggs, and a drizzle of extra sriracha for that final kick.
I sometimes use chicken breast instead of thighs for a leaner option.
For a gluten-free version, I replace the ramen with rice or buckwheat noodles and use tamari.
When I want extra veggies, I add mushrooms, bell peppers, or zucchini.
For a vegetarian twist, I swap the chicken for tofu or tempeh and use vegetable broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stovetop with a splash of broth or water to loosen the sauce. I avoid freezing the noodles since they can turn mushy, but the chicken and sauce freeze well separately.
FAQs
Can I make this recipe vegetarian?
Yes, I substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
How can I adjust the spice level?
I simply change the amount of sriracha. For mild heat, I use one tablespoon; for an extra kick, I go for three.
What can I add for more vegetables?
I love adding sautéed veggies like bok choy, broccoli, or mushrooms for color, texture, and nutrition.
Can I use precooked or rotisserie chicken?
Definitely. I shred rotisserie chicken and mix it in after making the sauce—it saves time without losing flavor.
What other toppings go well with this ramen?
I sometimes add crispy shallots, avocado slices, or a squeeze of lime for freshness and extra flavor depth.
Conclusion
I find Spicy Chicken Ramen in Creamy Garlic Sauce to be the ultimate comfort food—rich, spicy, and deeply satisfying. It’s perfect for busy weeknights or when I crave something warm and indulgent. Once I tried this recipe, it quickly became one of my go-to dishes for cozy nights in.
Spicy Chicken Ramen in Creamy Garlic Sauce is a quick, comforting dish featuring tender chicken, springy noodles, and a rich, spicy garlic sauce. Perfect for weeknights or cozy meals, it’s customizable and full of bold, satisfying flavor.
Ingredients
For the ramen:
2 packs instant ramen noodles (discard seasoning)
1 lb boneless, skinless chicken thighs or breasts
1 tbsp vegetable oil
4 cloves garlic, minced
1 tsp ginger, minced
2–3 tbsp sriracha or hot sauce (adjust to taste)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1/2 cup chicken broth (or water)
1 tbsp cornstarch mixed with 2 tbsp water
Toppings:
Green onions, sliced
Soft-boiled eggs (optional)
Sesame seeds
Spinach or bok choy
Extra sriracha (for serving)
Instructions
Heat oil in a skillet over medium heat. Season chicken with salt and pepper, then cook for 5–7 minutes per side until golden and cooked through (165°F/75°C). Rest, then slice.
In the same skillet, sauté garlic and ginger for 1–2 minutes until fragrant. Add sriracha, soy sauce, rice vinegar, and broth. Stir in cornstarch slurry until sauce thickens.
Cook ramen noodles in a separate pot according to package instructions (3–4 minutes), then drain.
Add noodles to the skillet and toss to coat in the sauce.
Divide noodles into bowls, top with sliced chicken, and garnish with green onions, sesame seeds, spinach, soft-boiled eggs, and extra sriracha as desired.
Notes
Use chicken breast for a leaner option.
Swap chicken for tofu or tempeh for a vegetarian version.
Add mushrooms, zucchini, or bell peppers for more veggies.
Use tamari and gluten-free noodles to make it gluten-free.
