Want to know how to make spicy ramen in just 15 minutes and at a fraction of the cost of your favorite ramen spot? Just make ramen with Swanson® Spicy Chicken Broth! This 15-Minute Spicy Chicken Ramen recipe brings the heat with a base of perfectly spicy chicken broth. Simmer with ginger, garlic, soy sauce, rice vinegar and brown sugar to give it that classic restaurant ramen flavor vibe, then cook the ramen noodles right in the broth mixture so they absorb all the flavor. Serve with your favorite ramen toppings like cooked chicken and hard-boiled eggs (we added broccoli slaw for freshness and crunch but you can also use sliced green onions).
Ingredients
- 1 teaspoon sesame oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons thinly sliced peeled ginger root (from 2-inch piece)
- 4 cups Swanson® Spicy Chicken Broth
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon packed brown sugar
- 2 packages (about 3 ounces each) ramen noodles (discard seasoning packets or reserve for another use)
- 1 cup shredded cooked chicken
- 1/2 cup Asian slaw mix or broccoli slaw
- 2 hard cooked egg cut in half and/or sliced radishes, shredded carrots, chopped cilantro (optional toppings)
Instructions
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Step 1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the garlic and ginger and cook and stir for 1 minute. Add the broth, soy sauce, vinegar and brown sugar and cook for 3 minutes. Remove the garlic and ginger with a slotted spoon and discard.
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Step 2
Add the noodles to the broth mixture and heat to a boil. Reduce the heat to medium. Cook for 3 minutes or until the noodles are tender.
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Step 3
Divide the chicken among 4 bowls. Top with the noodles, broth, slaw and the optional toppings, if desired.
