Soy-Infused Chicken Ramen with Carrots and Chili Garlic Oil

There’s something magical about a steaming bowl of ramen-the way the rich broth clings to chewy noodles, the tender slices of meat, the pop of fresh vegetables. This homemade version delivers all that soul-satisfying goodness without leaving your kitchen. We’ve built a deeply savory soy-and-pork broth, then loaded it with juicy chicken, sweet carrots and vibrant spinach.

The crowning touch is a quick chili garlic oil that you can drizzle to your heat preference, plus a handful of crispy fried onions for crunch. It’s a bowl that warms you from the inside out and once you taste it, you’ll never look at instant ramen the same way again.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the ginger. Trim, peel and cut the carrots on a diagonal into ¼-inch-thick slices.
2. In a small microwave-safe bowl, combine the sesame seeds, half the minced garlic, half the sesame oil (reserve the rest), a drizzle of vegetable oil, a big pinch of salt and chili flakes to taste. Cover the bowl with plastic wrap and microwave until fragrant, about 30 seconds. Set the chili garlic oil aside.
3. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, for 2 minutes. Drain the noodles and toss them with a drizzle of vegetable oil to prevent sticking. Set the empty pot back on the stove.
4. Heat a drizzle of vegetable oil in the same pot over medium-high heat. Add the scallion whites, ginger and remaining garlic. Cook, stirring, for 30 seconds until fragrant. Pour in 3½ cups water (7 cups for 4 servings), the pork ramen stock concentrates, chicken stock concentrates and soy sauce. Bring to a boil, then cover and reduce the heat to low. Let the broth simmer until ready to serve.
5. While the broth simmers, pat the chicken cutlets dry with paper towels and season both sides with salt. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Drizzle the remaining sesame oil over the chicken and turn it a few times to coat. Transfer the chicken to a cutting board to rest.
6. Add the carrot slices and a pinch of salt to the same pan over medium-high heat. Cook, stirring occasionally, until the carrots are browned and tender, 5-7 minutes. (Tip: Add a splash of water if the carrots brown too quickly.) Transfer the carrots to a plate. Add another drizzle of oil to the pan, then add the spinach. Cook, stirring occasionally, until wilted, 2-3 minutes. Season with salt. (If needed, cook the spinach in batches.) Turn off the heat.
7. Slice the rested chicken crosswise into strips. Divide the noodles among large soup bowls. Ladle the hot broth over the noodles (you may have extra noodles and broth-save for seconds!). Stir in as much chili garlic oil as you like. Top each bowl with sliced chicken, carrots, spinach and scallion greens. Sprinkle a few crispy fried onions on top and serve immediately. (Tip: Add more crispy onions as you eat to keep them crunchy.)

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even spaghetti in a pinch. Adjust cooking time according to package directions.

How can I make this recipe vegetarian?

Replace the chicken with tofu or mushrooms, use vegetable stock concentrates instead of pork and chicken and omit the chicken cutlets. The rest of the ingredients are already plant-based.

Can I prepare the chili garlic oil in advance?

Absolutely. Make a larger batch and store it in an airtight container in the refrigerator for up to two weeks. It’s great on eggs, stir-fries and more.