Table of Contents
Introduction
Last winter, when the temperature dropped below freezing and my cupboards were nearly bare, I discovered culinary magic with just a package of instant ramen, some leftover chicken, and a few cloves of garlic. That improvised meal has since evolved into what my friends now beg me to make whenever they visit: my Chicken Ramen with Garlic Sauce.
Unlike those sodium packed store bought packets that leave you hungry an hour later, this Chicken Ramen with Garlic Sauce delivers restaurant quality flavor with minimal effort. The aromatic garlic sauce transforms ordinary noodles into a deeply satisfying bowl that tastes like it simmered all day though it only takes about 20 minutes from start to finish.
What makes this recipe special is its perfect balance of convenience and flavor. It’s robust enough to warm you on chilly evenings yet adaptable for any season. Whether you’re cooking for one after a long workday or impressing dinner guests with an Asian inspired feast, this garlic infused chicken ramen has become my go to comfort food and soon, it might be yours too.
Ingredients Breakdown & Substitutions
The Base:
2 packages of instant ramen noodles (discard the flavor packets)
Substitute with: Fresh ramen noodles, udon, or rice noodles for gluten free option
The Protein:
1 lb boneless, skinless chicken thighs, sliced thin
Substitute with: Chicken breast, tofu, shrimp, or thinly sliced beef
The Garlic Sauce:
• 6 cloves garlic, minced (about 2 tablespoons)
Substitute with: 1 tablespoon garlic paste or 1 teaspoon garlic powder (though fresh is best!)
• 3 tablespoons low sodium soy sauce
Substitute with: Tamari (gluten free) or coconut aminos
• 2 tablespoons sesame oil
Substitute with: Olive oil with a few drops of sesame oil for flavor
• 1 tablespoon rice vinegar
Substitute with: Apple cider vinegar or white vinegar
• 1 tablespoon honey
Substitute with: Maple syrup, brown sugar, or monk fruit sweetener for keto
• 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
Substitute with: Red pepper flakes or omit for no spice
The Broth:
• 4 cups chicken broth (low sodium)
Substitute with: Vegetable broth, beef broth, or even water with extra seasonings
• 1-inch piece ginger, grated
Substitute with: ¼ teaspoon ground ginger
• 2 green onions, chopped (white and green parts separated)
Substitute with: 1 tablespoon dried chives or 2 tablespoons finely chopped regular onion
Toppings/Garnish:
• 1 soft boiled egg per serving (optional)
• Handful of baby spinach
• Additional sliced green onions (green parts)
• Sesame seeds
• Sliced mushrooms (shiitake if available)
• Bean sprouts
You can find all these ingredients at regular supermarkets. For specialty items like fresh ramen noodles, check the international aisle or your local Asian market.
Step by Step Instructions with Expert Tips
Preparing the Garlic Sauce:
Mix the sauce ingredients. In a small bowl, combine minced garlic, soy sauce, sesame oil, rice vinegar, honey, and sriracha. Whisk thoroughly until honey is fully dissolved.
Pro tip: Prepare this sauce up to a day ahead and refrigerate to allow flavors to meld.Reserve 1 tablespoon of the mixture for the final drizzle before serving.
This step creates an extra punch of flavor at the end!
Cooking the Chicken:
Heat a large pot or deep skillet over medium high heat. Add 1 tablespoon of neutral oil (like vegetable or canola).
If your pot is too small, the chicken will steam rather than sear.Add chicken pieces in a single layer without overcrowding. Cook for 2-3 minutes without stirring to develop a golden color.
Trouble shooting: If your chicken releases a lot of water, your pan isn’t hot enough.Flip the chicken pieces and cook for another 2 minutes.
Pour half of the garlic sauce over the chicken and stir to coat. Cook for another minute until the sauce begins to caramelize.
Watch carefully garlic can burn quickly and become bitter!Transfer the chicken to a plate and set aside.
Making the Broth:
In the same pot, add the white parts of green onions and grated ginger. Sauté for 30 seconds until fragrant.
This step builds the flavor foundation of your broth.Pour in the chicken broth and scrape the bottom of the pot to release any browned bits (that’s flavor!).
Bring to a simmer and add the remaining garlic sauce. Stir well and let it simmer for 5 minutes to blend flavors.
For a clearer broth, maintain a gentle simmer rather than a rolling boil.
Bringing It All Together:
Add the ramen noodles to the simmering broth. Cook according to package directions, usually 2-3 minutes.
If using fresh noodles, they’ll cook even faster about 1-2 minutes.When noodles are almost done, add the baby spinach and return the cooked chicken to the pot. Stir gently.
The residual heat will wilt the spinach perfectly without overcooking it.Divide the ramen between bowls. Top with a soft boiled egg (if using), sliced mushrooms, bean sprouts, green parts of the green onions, and a sprinkle of sesame seeds.
Drizzle the reserved tablespoon of garlic sauce over each bowl for an extra flavor boost.
This final touch makes all the difference!
Why This Recipe Is a Must Try
• Quick and easy: From start to finish, you’ll have a restaurant quality meal in about 20 minutes
• Budget friendly: Uses simple ingredients that won’t break the bank
• Customizable: The perfect base for whatever vegetables or proteins you have on hand
• Balanced nutrition: Includes protein, vegetables, and complex carbs in one dish
• Kid approved: The mild garlic flavor appeals to children while adults can add more heat if desired
• Impressive enough for guests: Looks and tastes like it took hours, not minutes
• Perfect for meal prep: Components can be prepared ahead of time
• Adaptable for dietary needs: Easy modifications for gluten free, dairy free, or vegetarian diets
• Comforting on cold days: The warming broth and aromatic garlic are perfect winter comfort food
• Refreshing twist on a classic: Transforms ordinary ramen into something special
Storage, Make Ahead & Freezing Tips
Making Chicken Ramen with Garlic Sauce work for your busy schedule is surprisingly simple. During my years cooking for my family, I’ve learned a few tricks to make this recipe even more convenient.
Refrigerator Storage:
If you have leftover ramen, store the broth and noodles separately. The noodles will continue absorbing liquid and become mushy if left in the broth. Store properly separated components in airtight containers for up to 3 days in the refrigerator.
Freezer Friendly Components:
While I don’t recommend freezing the assembled dish, you can freeze the chicken in its garlic sauce for up to 2 months. The garlic sauce itself also freezes beautifully in ice cube trays pop out a cube whenever you need a flavor boost!
Make Ahead Strategies:
When I’m planning a dinner party, I often:
- Prepare the garlic sauce up to 3 days ahead
- Slice and marinate the chicken the night before
- Pre chop all vegetables and store in the refrigerator
- Make soft boiled eggs the morning of serving
Best Reheating Methods:
When reheating, warm the broth separately until just simmering. Meanwhile, briefly dip the noodles in hot water to refresh them, then combine with hot broth. This prevents the dreaded mushy noodle syndrome.
Creative Leftover Ideas:
Transform leftover components into:
- Ramen stir fry: Drain the noodles completely and stir fry with the chicken and extra vegetables
- Asian chicken wrap: Roll the garlic chicken with fresh vegetables in a tortilla
- Broth based soup: Use the leftover broth as a base for egg drop or hot and sour soup
Creative Variations & Serving Ideas
One of the reasons I love this Chicken Ramen with Garlic Sauce recipe is its incredible versatility. Here are three ways to customize it based on your preferences or what’s available in your pantry:
1. Spicy Korean Inspired Version
- Add 1 tablespoon of gochujang (Korean chili paste) to the garlic sauce
- Top with kimchi and a fried egg instead of soft boiled
- Garnish with toasted sesame seeds and crushed seaweed sheets
- Serve with a side of quick pickled cucumbers
2. Thai Inspired Coconut Variation
- Replace half the chicken broth with coconut milk
- Add 1 tablespoon of Thai red curry paste to the garlic sauce
- Include lime juice and fish sauce for authentic Thai flavors
- Top with fresh cilantro, lime wedges, and crushed peanuts
- Serve with a side of fresh mango for a sweet contrast
3. Vegetarian Mushroom Umami Bowl
- Substitute chicken with a variety of mushrooms (shiitake, oyster, and cremini)
- Use vegetable broth instead of chicken broth
- Add a tablespoon of miso paste for depth
- Top with corn, bamboo shoots, and a drizzle of chili oil
- Serve with a side of edamame for extra protein
Perfect Pairing Suggestions:
- Beverages: Green tea, Japanese beer, or a crisp Sauvignon Blanc
- Appetizers: Edamame, simple cucumber salad, or gyoza dumplings
- Desserts: Mango mochi, green tea ice cream, or fresh fruit with honey ginger syrup
These variations maintain the core garlic sauce that makes this recipe special while offering entirely different flavor experiences.
Nutrition Value
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 |
| Protein | 26g |
| Carbohydrates | 42g |
| Fat | 18g (4g saturated) |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 890mg |
| Iron | 15% DV |
| Vitamin C | 10% DV |
Serving size: 1 bowl (approximately 2 cups)
This Chicken Ramen with Garlic Sauce is notably rich in protein, which helps keep you satisfied longer than traditional instant ramen. The addition of fresh vegetables significantly boosts the nutritional profile, providing essential vitamins and minerals not found in basic ramen packages.
For those monitoring sodium intake, you can further reduce the salt content by using low sodium broth and reducing the soy sauce slightly. The nutritional information above was calculated using the USDA FoodData Central database and standard recipe analysis software. Values may vary based on specific brands and exact measurements used.
Dietary Considerations:
- Can be made gluten free by using rice noodles and tamari
- Naturally dairy free
- Can be adapted for keto diets by using shirataki noodles and sugar free sweetener
- For vegetarians, simply replace chicken with tofu or additional vegetables
If you enjoyed this recipe, you might also like :
- Cilantro Lime Chicken Salad with Mango Avocado Salsa
- Gluten Free Chicken Tenders
- Gluten Free Chicken Pot Pie
- 4 Reasons You’ll Love Making Gluten Free Dumplings
- Easy Crock Pot Chicken Parmesan
Expert Tips
After making this Chicken Ramen with Garlic Sauce countless times for family gatherings and potlucks, I’ve gathered some insider knowledge that can elevate your ramen game:
• Garlic technique matters: For the most aromatic garlic flavor, crush the cloves with the side of your knife before mincing. Let it rest for 10 minutes after mincing to activate allicin, the compound responsible for garlic’s health benefits and intense flavor.
• Noodle secrets: Slightly undercook your noodles in the broth (about 30 seconds less than package directions). They’ll continue cooking from residual heat and won’t become soggy by the time you sit down to eat.
• Broth clarity: For a beautiful, clear broth, never let it reach a rolling boil after adding the garlic sauce. Gentle simmering preserves the clarity and prevents the garlic from turning bitter.
• Temperature control: If your garlic starts browning too quickly when cooking the chicken, lower the heat immediately. Burnt garlic will ruin the entire dish with a bitter taste that can’t be fixed.
• Tasting is non negotiable: The balance of your garlic sauce might need adjusting based on the brand of soy sauce or honey you use. Always taste and adjust before serving sometimes a few drops of acid (vinegar or lime juice) can perfect a flavor that seems “almost there.”
• Egg perfection: For that Instagram worthy soft boiled egg, cook exactly 6 minutes and 30 seconds in boiling water, then transfer immediately to an ice bath. This creates the perfect jammy yolk that enhances your ramen.
FAQs
How do you add garlic to ramen?
For the best garlic flavor in ramen, I recommend a two step approach. First, include minced fresh garlic in your sauce or broth base where it can infuse the liquid as it cooks. Then, for a more pronounced garlic punch, reserve some of the garlic sauce to drizzle over your finished bowl. This gives you both the deep, cooked garlic flavor throughout the dish and the bright, sharp garlic notes right before eating. Never add raw garlic directly to the hot broth it can become bitter or remain too pungent.
How do you eat garlic with ramen?
The beauty of garlic in ramen is how it distributes throughout the dish! When you’ve made this Chicken Ramen with Garlic Sauce, you’ll find the garlic flavor has infused into the broth, coated the chicken, and lightly flavored the noodles. Use chopsticks to pick up noodles and toppings, then a spoon to sip the garlic infused broth. For an authentic experience, slurping is actually encouraged it cools the noodles and enhances the flavor by combining it with air as you eat.
How to make chicken ramen?
Making chicken ramen from scratch involves creating a flavorful broth, preparing your protein, cooking the noodles, and assembling with toppings. Start by sautéing aromatics like ginger, garlic, and green onions, then add chicken broth and simmer. Cook your chicken separately with seasonings (like our garlic sauce), then slice it. Cook ramen noodles in the broth until tender. Finally, assemble by placing noodles in a bowl, pouring over the hot broth, and topping with sliced chicken and garnishes like eggs, vegetables, and a final drizzle of sauce. The complete recipe above walks you through each step for perfect results.
How do you add garlic to ramen (Reddit consensus)?
According to popular Reddit threads on r/ramen and r/cooking, the consensus for adding garlic to ramen involves several methods: many users swear by making garlic oil (garlic gently infused in oil until golden), others recommend black garlic (fermented garlic with a sweet, molasses like flavor), while some prefer crispy fried garlic as a topping. Most agree that raw garlic is too harsh the cooking process is essential for developing depth. Our recipe takes the best of these approaches by incorporating garlic into a sauce that gets both cooked into the dish and drizzled fresh on top.
Does garlic taste good in ramen?
Absolutely! Garlic adds an incredible depth and complexity to ramen that transforms it from a simple dish to a crave worthy meal. The slight sweetness that develops when garlic is cooked complements the umami flavors in the broth, while its aromatic qualities enhance the overall eating experience. Garlic also helps balance the saltiness of traditional ramen seasonings and adds a satisfying savoriness that makes each bite more fulfilling. Even garlic skeptics often enjoy it in ramen because it becomes mellower and more nuanced when simmered in broth.
How to cut garlic for ramen?
For this Chicken Ramen with Garlic Sauce recipe, the best way to prepare garlic is to mince it finely. Start by placing the flat side of your knife on a clove and pressing firmly to crush it slightly this makes the peel come off easily. Remove the peel, then slice the clove thinly lengthwise. Turn your knife perpendicular to these slices and chop in the other direction, creating a fine mince. For the garlic sauce, you want uniform, small pieces that will distribute evenly. If you prefer a smoother sauce, you can use a microplane to grate the garlic into a paste, which will also intensify its flavor.
Conclusion
There’s something magical about transforming humble ingredients into a bowl of Chicken Ramen with Garlic Sauce that warms both body and soul. From my kitchen experiments years ago to countless family dinners since, this recipe has proven itself as both a reliable weeknight solution and a dish impressive enough for guests.
What I love most about this recipe is how it respects the traditional concept of ramen while being completely adaptable to your personal preferences and whatever you have on hand. The three customization options we explored are just the beginning your perfect version is waiting to be discovered.
Remember that the heart of this dish is the garlic sauce, a simple combination that creates complex flavors. Don’t rush this step, and you’ll be rewarded with a restaurant quality meal at a fraction of the cost.
Have you tried making ramen with a special sauce before? Which of the three variations sounds most appealing to you? I’d love to hear your experiences and adaptations in the comments below!
If you enjoyed this recipe, you might also like my Quick Miso Soup, 15-Minute Pad Thai, or Homemade Chicken Stock recipes. Don’t forget to subscribe to my newsletter for more quick Asian inspired recipes that make weeknight cooking a joy rather than a chore.
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Happy cooking!