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- 2 chicken thighs, boneless and skinless - 4 cups chicken broth - 2 packages of instant ramen noodles (discard the seasoning packets) - 2 tablespoons chili crisp (store-bought or homemade) - 2 teaspoons soy sauce - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 cup baby spinach - 2 green onions, sliced - 1 boiled egg, halved (optional) - Sesame seeds for garnish - Salt and pepper to taste Getting the right ingredients is key to a great meal. You'll need juicy chicken thighs. They add rich flavor and texture. I prefer skinless and boneless thighs for easy cooking. Next, grab some chicken broth for a warm base. Instant ramen noodles create a quick and hearty meal. Chili crisp is where the magic happens. This spicy condiment brings heat and depth. Use soy sauce for umami flavor and sesame oil for a nutty touch. Fresh ginger and garlic boost the dish's aroma and taste. Don’t forget baby spinach; it wilts nicely and adds color. Green onions bring a fresh crunch. Optional toppings like boiled eggs and sesame seeds add a gourmet touch. I always encourage you to measure carefully. Each ingredient plays a role in making this dish rich and satisfying. - Sautéing garlic and ginger Start by heating 1 teaspoon of sesame oil in a medium pan over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook these for about 1 minute until they smell great. - Cooking chicken thighs Next, add 2 boneless, skinless chicken thighs to the pan. Cook them for 5 to 7 minutes on each side. Make sure they turn golden brown. Season with salt and pepper to taste. Once done, take them out and let them cool for a few minutes. - Shredding the meat After cooling, shred the chicken into bite-sized pieces. This makes it easy to eat and mix in the ramen. - Boiling chicken broth In the same pan, pour in 4 cups of chicken broth. Bring it to a gentle boil over medium heat. - Incorporating soy sauce and chili crisp Stir in 2 teaspoons of soy sauce and 2 tablespoons of chili crisp. Adjust the amount of chili crisp to fit your taste. This adds a nice kick to the broth. - Adding noodles to broth Now, add 2 packages of instant ramen noodles to the boiling broth. Cook them for 3 to 4 minutes as per package instructions. - Incorporating spinach In the last minute of cooking, toss in 1 cup of baby spinach. It will wilt nicely and add color to your dish. - Dividing noodles and broth into bowls Once the noodles are done, divide them into two serving bowls. Ladle the hot broth and spinach over the noodles. - Adding chicken and garnishes Top each bowl with the shredded chicken. If you like, add a halved boiled egg on the side. Finish with sliced green onions and a sprinkle of sesame seeds for extra flair. Drizzle more chili crisp on top if you want more heat. Enjoy your hearty bowl of Chili Crisp Chicken Ramen! To get the best taste from your Chili Crisp Chicken Ramen, focus on spice. Chili crisp can change the heat. Start with two tablespoons, then taste. You can always add more if it’s not spicy enough. For the chicken, seasoning is key. Salt and pepper are great, but don’t stop there. Try adding garlic powder or even a pinch of smoked paprika. These will boost the flavor. Always taste while cooking to find your perfect mix. Presentation matters! Use deep bowls to hold all the goodness. Layer the toppings for a beautiful look. Place the shredded chicken on top, then add the vibrant green onions and a sprinkle of sesame seeds. As for sides, consider a light cucumber salad or steamed edamame. These will balance the meal. For drinks, a chilled green tea or even a light beer pairs well. Both will enhance your dining experience. {{image_2}} You can make a delicious vegetarian version of this ramen. Start by substituting chicken with tofu. Tofu adds protein and absorbs flavors well. Use firm tofu and press it to remove excess water. Cut it into cubes and sauté it like you would the chicken. Next, switch to vegetable broth instead of chicken broth. It keeps the dish flavorful without meat. You can find many good options at stores or make your own. Adding more veggies can boost taste and nutrients. Try mushrooms, bell peppers, or carrots for a tasty mix. Toppings can really change the game for your ramen. You might want to add nori, which is seaweed, for a salty taste. Fresh cilantro brightens the dish and adds a nice touch. You can also mix in other vegetables. I love adding bok choy or bean sprouts for crunch. You can even toss in corn for a subtle sweetness. These toppings not only make your ramen look great, but they also add flavor and texture. Enjoy experimenting! To store leftover Chili Crisp Chicken Ramen, let it cool to room temperature. Then, place it in an airtight container. This keeps it fresh for up to three days in the fridge. When you’re ready to eat, reheat it in a saucepan over low heat. Stir occasionally to warm it evenly. You can also use a microwave. Heat it for 1-2 minutes, stirring halfway through. Make sure it’s hot throughout before serving. You can freeze Chili Crisp Chicken Ramen for up to three months. To freeze, cool the ramen completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to enjoy it again, take it out of the freezer and place it in the fridge overnight to thaw. For reheating, use a saucepan on low heat or a microwave. If the broth is thick, add a splash of water or broth while warming. Enjoy your tasty bowl of ramen! Chili crisp adds a nice kick to your ramen. The spice level varies based on the brand and amount you use. Most chili crisps offer a mix of heat, garlic, and oil. If you want it spicier, feel free to add more chili crisp. Start with a small amount, then taste and adjust. You can always add more, but it's hard to take heat away! Yes, you can prepare some parts ahead of time. Cook the chicken and store it in the fridge for a few days. You can also make the broth and chill it. Just reheat the broth when you're ready to eat. Cook the noodles fresh to keep them from getting soggy. This way, you enjoy a hot meal quickly! If you don’t have ramen, try other noodles like udon or soba. You can also use rice noodles or even zucchini noodles for a low-carb option. Each type brings its own taste and texture. Just follow the cooking times on the package for best results. Enjoy your meal with the noodles you love! This blog post covered how to make Chili Crisp Chicken Ramen, highlighting key ingredients like chicken thighs and broth. I shared step-by-step instructions for preparation, cooking, and presentation. I offered tips for enhancing flavors and discussed variations, like a vegetarian option. Storing and reheating methods were also included to help you enjoy this dish later. In summary, this recipe is simple yet delicious, perfect for any day. Enjoy making it your own with different toppings and flavors!

Chili Crisp Chicken Ramen

Discover the ultimate comfort food with this Chili Crisp Chicken Ramen recipe! Packed with flavor and easy to make, this dish combines tender chicken thighs, vibrant spinach, and instant ramen noodles in a deliciously spicy broth. Perfect for cozy nights or a quick meal, you'll want to try this recipe again and again. Click through to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

2 chicken thighs, boneless and skinless

4 cups chicken broth

2 packages of instant ramen noodles (discard the seasoning packets)

2 tablespoons chili crisp (store-bought or homemade)

2 teaspoons soy sauce

1 teaspoon sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 cup baby spinach

2 green onions, sliced

1 boiled egg, halved (optional)

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

In a medium saucepan, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

    Add the chicken thighs to the pan and cook for about 5-7 minutes on each side, or until cooked through and golden brown. Season with salt and pepper. Once cooked, remove the thighs and let them rest for a few minutes before shredding the meat.

      In the same saucepan, add the chicken broth and bring it to a gentle boil. Stir in soy sauce and half of the chili crisp, adjusting to your preferred spice level.

        Add the ramen noodles to the broth and cook according to package instructions, usually about 3-4 minutes. In the last minute of cooking, add the baby spinach to wilt.

          While the noodles cook, slice the cooked chicken thighs into bite-sized pieces.

            Once the noodles are cooked, divide them among serving bowls, ladling the broth and spinach over them. Top each bowl with shredded chicken, a halved boiled egg (if using), and garnish with sliced green onions and sesame seeds.

              Drizzle with additional chili crisp as desired and serve hot.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 2 servings

                  - Presentation Tips: Serve in deep bowls for a cozy feel, with the colorful toppings artfully arranged on top. A sprinkle of sesame seeds will add a nice finishing touch!