15-Min Spicy Chicken Ramen

July 4, 2025

Creamy, comforting, ready in minutes... perfect for busy nights.

It’s simple, economical, and totally family-friendly—especially when you top it with crispy chilli oil for that extra kick.

I am Kanika and thanks for stopping by.

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Ingredients

For the Broth & Assembly:

6 cups chicken stock (stock cubes and water works just fine)
2 cups unsweetened soy milk
4 individual instant ramen noodle cakes
4 baby bok choy, halved lengthwise
1 cup baby spinach
2 soft-boiled eggs, halved, to serve

For the Spicy Chicken Topping:

1 tbsp vegetable oil
300g (10.5 oz) chicken mince
3 garlic cloves, roughly chopped
1 tsp finely grated ginger
2 tbsp spring onion, finely chopped (plus extra for serving)
2 tbsp gochujang
1 tsp of sambal oelek (optional)
1 tbsp soy sauce
toasted sesame seeds

For the Soup Flavouring Paste:

¼ cup smooth peanut butter
2 tbsp chilli oil
2 tbsp rice wine vinegar
2 tbsp soy sauce

Method

Bring a large pot of water to a boil (you'll use this for the noodles and bok choy). In a separate large pot, combine the chicken stock and soy milk. Place over high heat and bring to a gentle simmer.
While the broth heats, place a wok or large frying pan over high heat. Once hot, swirl in the vegetable oil. Add the chicken mince and spread it out. Let it sear for 2 minutes without stirring until evenly coloured. Stir in the chopped garlic, grated ginger, and chopped spring onion, followed by the gochujang paste and sambal oelek if using.
Stir-fry for another minute until everything is well combined and fragrant. Drizzle in the soy sauce. Reduce the heat to low and gently simmer for 3-4 minutes, or until most of the sauce has been absorbed and the chicken is cooked through. Remove from heat and set aside.
In a small bowl, whisk together the peanut butter, chilli oil, white vinegar, and soy sauce for the soup flavouring paste. Divide this paste evenly among your four serving bowls.
Cook the ramen noodle cakes in the pot of boiling water according to their packet instructions. Use tongs to remove the cooked noodles and divide them among the serving bowls. In the same boiling water, quickly cook the baby bok choy for about a minute, or until just tender-crisp. Transfer the bok choy into the serving bowls.
Carefully ladle the hot soy-infused broth over the noodles and bok choy in each bowl, mixing it thoroughly with the flavoring paste. Top each bowl generously with the spicy chicken mixture and a halved soft-boiled egg. Finish with a sprinkle of extra chopped spring onion and a drizzle of chilli oil (if desired) before serving immediately.

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15-Min Spicy Chicken Ramen

Ingredients

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