Teriyaki Chicken Ramen

These brothy ramen bowls have substantial slices of teriyaki-glazed chicken over noodles, baby bok choy, and thin carrots in a ginger-garlic broth. Most of the sauce coats the chicken, so the broth stays savory and pourable rather than thick and sweet. Cook the noodles separately and assemble the bowls just before serving to keep the strands distinct.

Makes 4 bowls. Allow about 15 minutes to prepare and 25 minutes to cook.

Ingredients for Teriyaki Chicken Ramen

• 1 1/2 pounds boneless skinless chicken thighs (about 680g)
• 1/2 cup bottled teriyaki sauce (about 120g), divided: 1/3 cup for the chicken, 2 tablespoons for the broth, and the remaining 2 teaspoons for adjusting to taste if needed
• 1 tablespoon neutral cooking oil
• 6 cups low-sodium chicken broth
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 2 medium carrots, cut into thin matchsticks (about 120g)
• 4 small heads baby bok choy, halved or quartered lengthwise (about 450g)
• 4 packages instant ramen noodles, about 3 ounces each (about 340g total); discard the seasoning packets
• 3 green onions, thinly sliced on the diagonal

How to Make Teriyaki Chicken Ramen

1. Prepare the ingredients: Cut the carrots into thin matchsticks. Halve or quarter the bok choy lengthwise, keeping the stems and leaves attached. Slice the green onions and pat the chicken dry.
2. Brown the chicken: Heat the oil in a 12-inch skillet over medium heat. Add the thighs in one layer; cook in batches if they would crowd the pan. Cook uncovered, turning once, until browned and nearly cooked through, about 10 to 14 minutes total depending on thickness. Start checking the first side after about 5 minutes. Meanwhile, bring a separate pot of water to a boil for the noodles and begin warming the broth in a saucepan.
3. Glaze and rest: Reduce the skillet heat to medium-low. Add 1/3 cup teriyaki sauce and turn the chicken for 1 to 2 minutes, until glossy. Check the thickest part with an instant-read thermometer: the chicken must reach at least 165°F (75°C). Thighs can cook to about 175°F (80°C) for a more tender result. Transfer to a board, rest for about 5 minutes, then cut into substantial slices across the grain.
4. Simmer the vegetables: Add the ginger, garlic, and 2 tablespoons teriyaki sauce to the warming broth. Bring to a gentle simmer, then add the carrots and bok choy with the stem ends submerged. Simmer uncovered for about 5 to 7 minutes, pressing the leafy tops into the broth only toward the end. The carrots and stems should be just tender and the leaves still green. Taste the broth before adding any more teriyaki sauce.
5. Cook the noodles: Boil the ramen in plain water according to the package directions, usually 2 to 4 minutes. Stir to separate the strands and start checking at the short end of the package range. Drain when just tender; do not use the seasoning packets.
6. Assemble the bowls: Divide the noodles among four deep bowls. Ladle in the vegetables and enough hot broth to visibly surround the noodles. Arrange the sliced chicken on top, scatter with green onions, and serve immediately.

Why Cook the Noodles Separately?

Ramen keeps absorbing liquid after it cooks. Draining the noodles when just tender and adding broth at serving keeps them from becoming swollen and leaves the broth lighter. It also lets you store leftover noodles apart from the soup.

Getting the Broth and Glaze Right

Teriyaki sauce contains sugar that can scorch during a long sear. Brown the chicken first, then lower the heat and coat it briefly for a glossy glaze.

Bottled sauces vary in saltiness and sweetness. Taste the broth before using the reserved sauce; if it is already too strong, dilute it with a little more low-sodium broth. It should remain pourable around the noodles.

Chicken and Noodle Options

Boneless skinless chicken breast can replace the thighs, but its skillet time will depend on thickness. Check the thickest part and cook to 165°F rather than following the thigh timing. For a gluten-free bowl, use certified gluten-free ramen and check that the teriyaki sauce and broth meet your needs. Add a few drops of chili oil to individual bowls if desired.

For another chicken noodle bowl, try honey garlic chicken ramen.

Make-Ahead and Leftovers

The chicken and broth can be prepared ahead; cook the noodles close to serving when practical. Refrigerate leftovers within 2 hours in airtight containers, keeping the noodles separate from the broth, chicken, and vegetables. Use refrigerated leftovers within 2 days.

Reheat the broth and chicken until hot on the stovetop or in the microwave, then assemble with the noodles. Leftover noodles may be softer than freshly cooked ones. Avoid freezing assembled bowls; the noodles may lose their texture when thawed.

Nutrition

Approximate per bowl, based on 4 generously filled bowls: 745 calories, 46g protein, 33g fat, and 69g carbohydrates. Approximate per 100g of finished ramen: 85 calories, 5g protein, 4g fat, and 8g carbohydrates. Values vary with the ramen, teriyaki sauce, chicken, and amount of broth served.

Creamy Spicy Ramen

Wavy noodles sit in a pale-orange soy-milk-and-miso broth, topped with browned pork, mushrooms, corn, scallions, and chili oil. Doubanjiang gives the soup savory heat; the chili oil adds a little more heat at the table without turning the whole broth red.

This version is deliberately brothy rather than sauce-coated. Cook the noodles in a separate pot and add them just before serving so they keep their bite and the broth stays smooth and pourable. It makes two generous bowls in about 30 minutes.

Ingredients for Creamy Spicy Ramen

• 2 teaspoons neutral cooking oil
• 8 ounces ground pork (about 225g)
• 4 ounces cremini or white mushrooms, sliced (about 115g)
• 3 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 3 green onions, sliced, whites and greens separated
• 2 teaspoons doubanjiang (fermented chili bean paste), plus more to taste
• 1 1/2 cups low-sodium chicken broth
• 1 tablespoon white miso
• 2 cups unsweetened, unflavored soy milk
• 2 blocks dry wavy ramen noodles, about 6 ounces total (170g); discard the seasoning packets
• 1/2 cup sweet corn kernels, thawed if frozen
• 2 teaspoons chili crisp or chili oil, plus more to taste

Optional: Up to 1 teaspoon low-sodium soy sauce, added only after tasting the broth. The doubanjiang and miso may provide enough salt.

How to Make Creamy Spicy Ramen

1. Prepare the toppings: Slice the mushrooms and green onions, keeping the onion whites separate from the greens. Mince the garlic, grate the ginger, and have the corn and chili oil ready.
2. Brown the pork: Heat the oil in a 3- to 4-quart pot or deep saucepan over medium-high heat. Use a pot wide enough that the pork can brown rather than steam. Add the pork, break it into small crumbles, and cook uncovered for 5 to 7 minutes, turning occasionally, until fully cooked with dark browned edges. Ground pork should reach 160°F (70°C) if checked with a thermometer. Transfer it to a plate, leaving a little rendered fat in the pot.
3. Cook the mushrooms and aromatics: Reduce the heat to medium. Add the mushrooms and cook for about 4 minutes, stirring, until softened. Set aside a few slices for topping. Add the green onion whites, garlic, and ginger; stir briefly until fragrant but not browned. Stir in the doubanjiang.
4. Make the broth: Pour in the chicken broth and scrape up the browned bits from the pot. In a small bowl, whisk the miso with a little warm broth until smooth, then stir it into the pot. Add the soy milk and reduce the heat to low or medium-low. Heat uncovered for 4 to 5 minutes, until steaming with only occasional gentle bubbles; do not let it boil vigorously. Taste before adding optional soy sauce or more doubanjiang.
5. Cook the noodles separately: While the broth heats, bring a second pot of water to a boil. Add the ramen without its seasoning packets. Start checking about 1 minute before the package time ends; drain without rinsing when the noodles separate easily but still have a little bite.
6. Assemble the bowls: Warm the corn briefly in the hot broth, then spoon it out for topping. Divide the noodles between two deep bowls. Ladle the broth and mushrooms around them, leaving some wavy noodles above the surface. Arrange the pork, reserved mushroom slices, and corn in separate clusters. Add the green onion greens and drizzle chili crisp or oil over the broth. Serve immediately.

How to Keep the Broth Creamy

Whisking miso with warm broth helps it dissolve evenly. Once the soy milk is added, gentle heat keeps the soup smooth: it should steam, not boil hard. The 3 1/2 cups of broth and soy milk should remain pourable, with liquid visible around the noodles.

Plain unsweetened oat milk can replace soy milk, but its flavor and texture may differ. Heat it gently, too.

How to Keep the Noodles from Getting Soggy

Hot broth continues to soften ramen noodles. Stop cooking while they still have a little bite, and keep them out of the broth if serving is delayed. For a less-brothy noodle dish, see these garlic butter ramen noodles.

Adjusting the Spice and Salt

Doubanjiang seasons the broth, while chili crisp or oil adds finishing heat. Brands vary in saltiness and heat, so start with the listed amounts and taste the broth before adding soy sauce. Offer extra chili oil at the table rather than stirring it all into the pot.

Storing and Reheating

Refrigerate the broth and pork toppings in airtight containers, separate from cooked noodles, for up to 3 days. Reheat the broth and toppings gently on the stovetop over medium-low heat until hot, without a hard boil. Cook fresh noodles while they reheat when possible; noodles stored in broth will be softer.

If freezing, freeze the broth without noodles for up to 2 months. Thaw it in the refrigerator before gently reheating, and cook fresh noodles for serving.

Nutrition

Approximate nutrition per generous bowl, based on 2 servings: 930 calories, 39g protein, 53g fat, and 75g carbohydrates. Approximate values per 100g of prepared ramen: 110 calories, 5g protein, 6g fat, and 9g carbohydrates. Values vary with the pork, soy milk, chili oil, noodle brand, and amount of water the noodles absorb.

Honey Garlic Chicken Ramen

Glossy honey-garlic chicken tops curly noodles in a savory broth with mushrooms and spinach. The chicken is glazed in a skillet, then cut into pieces that stay visible above the noodles. Green onions add a fresh finish to each bowl.

Keeping the glaze on the chicken, rather than stirring it into the pot, prevents the broth from becoming too sweet. The noodles also cook separately and go into the bowls just before serving, so they retain some spring. This stovetop recipe makes four generous bowls in about 40 minutes.

Ingredients for Honey Garlic Chicken Ramen

• 1 lb boneless skinless chicken thighs (450g)
• 1 tablespoon neutral oil or olive oil
• 3 tablespoons honey (about 65g)
• 3 tablespoons low-sodium soy sauce, divided
• 4 garlic cloves, minced
• 2 tablespoons water, plus more for boiling the noodles
• 6 cups low-sodium chicken broth
• 8 oz sliced mushrooms (225g)
• 2 packed cups baby spinach (about 60g)
• 8 oz dry ramen noodles, usually 4 small blocks (225g); discard the seasoning packets
• 3 green onions, thinly sliced

Optional: Add a pinch of red pepper flakes to the broth for heat, or add 1 teaspoon freshly grated ginger to the glaze.

How to Make Honey Garlic Chicken Ramen

1. Mix the glaze: Whisk together the honey, 2 tablespoons soy sauce, garlic, and 2 tablespoons water. Add the ginger here if using. Have the spinach and green onions ready.
2. Simmer the broth: In a soup pot large enough to hold 6 cups of broth and the vegetables, bring the broth and mushrooms to a gentle simmer. Cook uncovered for 7 to 10 minutes, until the mushrooms are tender. Taste, then add up to the remaining 1 tablespoon soy sauce. Add red pepper flakes if using. Keep the broth at a gentle simmer while the chicken cooks.
3. Sear the chicken: Heat the oil in a 10- to 12-inch skillet over medium-high heat until it shimmers. Add the thighs without crowding them so they brown rather than steam. Cook uncovered, turning once, for about 5 to 7 minutes per side. Start checking after about 5 minutes per side; an instant-read thermometer inserted into the thickest part must register 165°F (75°C). If the outside browns before the center is done, lower the heat and finish cooking before adding the glaze.
4. Glaze and rest: Reduce the skillet heat to medium-low. Pour in the honey-garlic mixture and turn the chicken, or spoon the glaze over it, for 1 to 2 minutes. Transfer the chicken to a board as soon as the glaze lightly coats it and looks glossy, before it darkens or smokes. Rest for about 5 minutes, then cut into substantial pieces.
5. Cook the noodles and spinach: While the chicken rests, boil the ramen in a separate pot of water for about 1 minute less than the package directs. Drain when the noodles have loosened but still feel springy. Stir the spinach into the hot broth just until wilted.
6. Assemble the bowls: Divide the noodles among four deep bowls. Ladle in the hot broth, mushrooms, and spinach, leaving some broth visible around the noodles. Arrange the chicken on top and scatter with green onions. If desired, spoon a little remaining skillet glaze over the chicken rather than into the broth. Serve immediately.

How to Keep the Glaze from Burning

Finish cooking the chicken before adding the honey mixture. Honey darkens quickly in a hot skillet, so reduce the heat and stop glazing once the coating turns glossy. If the broth tastes too salty, dilute it with a little hot water rather than adding more glaze.

Why the Noodles Cook Separately

Hot broth continues to soften ramen after assembly. Package times vary, so drain the noodles about a minute early and combine them with the broth just before serving. If dinner is delayed, hold the drained noodles apart from the broth.

Chicken Breast Option

Boneless skinless chicken breast can replace the thighs. Adjust the skillet time to the thickness of the breast and check that it reaches 165°F before adding the glaze.

For another glazed thigh dinner, try cranberry glazed chicken thighs.

How to Store and Reheat Leftovers

Refrigerate leftovers promptly in covered containers and use within 3 to 4 days. Keep the noodles separate from the broth and chicken when possible so they absorb less liquid. Gently reheat the broth and chicken until thoroughly hot, then add the noodles just long enough to warm.

Freezing assembled bowls is not recommended because the noodles and greens lose texture. For best quality, the broth and cooked chicken can be frozen separately for up to about 2 months; prepare fresh noodles and greens when serving.

Nutrition

Approximate per bowl (1 of 4): 560 calories, 32g protein, 23g fat, and 56g carbohydrates. Approximate per 100g: 80 calories, 5g protein, 3g fat, and 8g carbohydrates. Values are estimates; noodle and broth brands, portion sizes, and the amount of glaze served can change them.

Garlic Butter Ramen Noodles

These broth-free ramen noodles are tossed in a skillet with butter, lightly golden garlic, and soy sauce until the curly strands are glossy and distinct. Boiling and draining the noodles separately keeps the sauce on the ramen instead of in the bottom of the bowl.

Broad pieces of wilted kale run through the noodles, while an intact golden yolk, scallions, and a light scattering of sesame seeds finish each portion. The yolk is added uncooked, so use pasteurized shell eggs and place it on the noodles just before serving.

Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Yield: 2 bowls

Ingredients for Garlic Butter Ramen Noodles

• 2 packages plain curly ramen noodles, about 3 ounces each (170g total); discard any seasoning packets
• 3 tablespoons unsalted butter (about 40g)
• 4 garlic cloves, minced
• 2 loosely packed cups lacinato kale, stemmed and torn into broad, bite-size pieces (about 60g)
• 2 tablespoons water, plus a small splash only if needed
• 1 1/2 tablespoons soy sauce
• 2 large pasteurized shell eggs, for the yolks only
• 2 scallions, thinly sliced
• 1 teaspoon sesame seeds

Optional: a pinch of crushed red pepper flakes for serving. The soy sauce seasons the noodles in place of a ramen packet; taste before adding any extra salt.

How to Make Garlic Butter Ramen Noodles

1. Prepare the ingredients: Stem and tear the kale, mince the garlic, and slice the scallions. Keep the pasteurized eggs refrigerated until serving.
2. Cook and drain the ramen: Bring water to a boil in a medium saucepan. Cook the noodles according to the package directions, without adding any seasoning packet. Start checking at the earliest package time, commonly 2 to 3 minutes; the noodles should be tender but still springy. Drain well in a colander.
3. Cook the garlic and kale: Melt the butter in a 10- to 12-inch skillet over medium-low heat. Add the garlic and stir frequently, checking after about 1 minute. When it is fragrant and lightly golden, add the kale and 2 tablespoons water. Turn the leaves as they wilt, cooking uncovered until the kale is tender and glossy and most of the water has evaporated, about 4 to 5 minutes total for the garlic and kale.
4. Coat the noodles: Add the drained ramen and soy sauce to the skillet. Toss gently over medium-low heat for 1 to 2 minutes, until the strands are distinct and glossy. Add only a small splash of water if needed to distribute the sauce; no liquid should pool in the pan.
5. Finish the bowls: Divide the noodles and kale between two shallow bowls, keeping the greens visible. Carefully separate the yolks from the pasteurized eggs and place one intact yolk near the center of each bowl. Scatter with scallions and sesame seeds, and add red pepper flakes if desired. Serve immediately.

How to Keep the Noodles Glossy, Not Brothy

Drain the ramen thoroughly, and let most of the measured water evaporate after the kale softens. A wide skillet gives the greens room to wilt and makes it easier to toss the noodles without tearing the leaves. If the butter-soy coating needs loosening, add water a small splash at a time rather than pouring in enough to make broth.

Keep the heat at medium-low while the garlic cooks. Add the kale as soon as the garlic turns lightly golden; letting minced garlic become dark brown can make it bitter.

About the Egg Yolk Topping

The yolk remains uncooked; warmth from the noodles does not cook it safely. Use pasteurized shell eggs, separate the yolks carefully, and add them only after plating. If pasteurized shell eggs are unavailable or you are avoiding uncooked eggs, use a fully cooked egg instead. The bowl will look different, but the egg will be cooked.

Variations

Baby spinach can replace kale, though it wilts into smaller leaves. For a more substantial bowl, add separately cooked tofu or meat. For a brothy alternative, try spicy ramen noodles with jammy eggs.

Storing and Reheating

If you expect leftovers, set aside cooked noodles and greens before adding a yolk. Refrigerate them promptly in a covered container. Gently reheat until hot, adding a small splash of water if the noodles need loosening, then add fresh garnishes. Do not store or reheat a bowl with the uncooked yolk already on top. Freezing is not recommended; the noodles are best served fresh.

Nutrition

Approximate nutrition per bowl (half the recipe, about 300g): 625 calories, 14g protein, 37g fat, and 58g carbohydrates. Approximate values per 100g: 205 calories, 5g protein, 12g fat, and 19g carbohydrates. Values vary by ramen brand, water absorbed during cooking, and the amount of sauce left in the pan.

Spicy Ramen Noodles

These spicy ramen noodles are served in a generous miso-soy broth, not a thick sauce. Browned mushrooms and corn fill the bowls, with jammy egg halves, scallions, sesame seeds and chili oil on top.

Instant ramen keeps the cooking quick, but the seasoning packets stay out. Cook the noodles separately and drain them well so they stay springy without diluting the broth. The recipe makes 2 generous bowls in about 35 minutes.

Ingredients for Spicy Ramen Noodles

• 2 large eggs
• 1 teaspoon neutral oil
• 5 oz shiitake or cremini mushrooms, sliced (140g)
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 4 cups reduced-sodium chicken or vegetable broth
• 1 tablespoon soy sauce, plus more to taste
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 3/4 cup corn kernels, thawed if frozen (115g)
• 1 tablespoon white miso paste
• 1 to 2 tablespoons chili oil, divided
• 2 packages instant ramen noodles, about 3 oz each (170g total); discard the seasoning packets
• 2 scallions, thinly sliced
• 1 teaspoon sesame seeds

How to Make Spicy Ramen Noodles

1. Prepare the toppings: Slice the mushrooms and scallions, measure the corn and set out two deep serving bowls. Bring a saucepan of water to a boil and prepare a bowl of ice water.
2. Cook the eggs: Gently lower the eggs into the water and maintain a gentle boil for about 7 minutes. Transfer them immediately to the ice water. Once cool enough to handle, peel and halve them. The whites should be set and the yolks soft and glossy; egg size and starting temperature can affect the timing.
3. Brown the mushrooms: Heat the oil in a 3- to 4-quart soup pot over medium heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until tender with browned edges.
4. Make the broth: Stir the garlic and ginger into the mushrooms for about 30 seconds, stirring constantly. Promptly add the broth, soy sauce, vinegar and sugar. Bring to a gentle simmer, add the corn and cook uncovered until the corn is hot. Whisk the miso with a little hot broth in a small bowl until smooth, then stir it into the pot with about 2 teaspoons chili oil. Keep the broth at a gentle simmer, not a hard boil, and taste before adding more soy sauce or chili oil.
5. Cook the noodles: Bring fresh water to a boil in the egg saucepan, using enough to submerge both ramen blocks. Add the noodles without their seasoning packets and gently separate the strands. Check about 1 minute before the package’s stated cook time; the noodles should be springy and just shy of fully soft. Drain thoroughly.
6. Assemble the bowls: Divide the noodles between the bowls and ladle over the hot broth, mushrooms and corn, leaving broth visible around the noodles. Place two egg halves on each bowl, then add the scallions and sesame seeds. Dot with the remaining chili oil to taste and serve immediately.

How to Keep the Noodles Springy

Ramen continues to soften in hot broth. Have the eggs and garnishes ready before cooking the noodles, then drain and assemble them at the last minute. Cooking the noodles separately also keeps their starchy cooking water from weakening the seasoned broth.

Adjusting the Spice and Salt

Chili oils vary in heat. Start with about 2 teaspoons in the pot, then add more to individual bowls after tasting. Miso and soy sauce both contribute salt, so use reduced-sodium broth and taste before adding extra soy sauce.

For a meat-free bowl, use vegetable broth. If desired, warm 4 to 6 oz cooked tofu briefly in the finished broth without replacing the eggs, mushrooms or corn.

Make-Ahead and Leftovers

Prepare the broth and eggs ahead, then cook the noodles when ready to serve. Refrigerate leftover broth, noodles and eggs in separate airtight containers for up to 2 to 3 days.

Gently reheat the broth until hot on the stovetop or in the microwave, then assemble the bowls. Freshly cooked noodles have the best texture; noodles stored in broth absorb it and soften.

Nutrition

Approximate nutrition per generous bowl, based on 2 servings and 1 tablespoon chili oil total: 675 calories, 22g protein, 30g fat and 74g carbohydrates. Approximate values per 100g of prepared ramen: 80 calories, 3g protein, 4g fat and 9g carbohydrates. Values vary with the noodles, broth, chili oil and amount of broth served in each bowl.