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Spicy Chicken Ramen

Spicy Chicken Ramen

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Ramen is so easy to make at home when you follow our recipe for Spicy Chicken Ramen.  Our roasted chicken broth delivers rich flavor so no need to simmer for hours.  This comforting noodle bowl is full of delicious aromas and flavors, with chicken cooked with garlic and ginger and the ramen noodles soaking up the broth. Top this dish with a hard cooked egg, green onion and sesame seeds for an authentic ramen for any night of the week.

serves 4 people

Ingredients

cost per recipe: $5.53

The price is determined by the national average.

  • 8

    cups Swanson® Crafted Roasted Chicken Broth

  • 1

    pound boneless, skinless chicken breast

  • 2

    tablespoons peeled and thinly sliced ginger root

  • 8

    cloves garlic, peeled

  • 10

    ounces uncooked ramen noodles or lo mein noodles

  • 2

    medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)

  • 1/2

    teaspoon crushed red pepper

  • 1/2

    teaspoon paprika

  • 2

    hard cooked egg, peeled and cut in half

  • 2

    green onion, thinly sliced (about 1/4 cup)

  • 1

    teaspoon sesame seeds

view nutrition info

How to Make It

Heat the broth, chicken, ginger and garlic in a 4-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board.  Let cool.  Using 2 forks, shred the chicken.  Strain and return the broth to the saucepan. Heat the strained broth over high heat to a boil.  Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender.  Season to taste. Divide the noodles and broth among 4 bowls.  Top with the chicken and eggs.  Sprinkle with the green onions and sesame seeds and serve hot.
Step 1

Heat the broth, chicken, ginger and garlic in a 4-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board.  Let cool.  Using 2 forks, shred the chicken.  Strain and return the broth to the saucepan.

Step 2

Heat the strained broth over high heat to a boil.  Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender.  Season to taste.

Step 3

Divide the noodles and broth among 4 bowls.  Top with the chicken and eggs.  Sprinkle with the green onions and sesame seeds and serve hot.

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Made With
Swanson® Crafted Roasted Chicken Broth

Swanson® Crafted Roasted Chicken Broth

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