Ramen Noodles with Spicy Chili Sauce is made healthier thanks to the addition of zucchini noodles and a light, yet flavorful, spicy chili sauce. These Ramen Noodles take just 20 minutes to make start to finish and are loaded with juicy chicken and fresh green onion transforming this humble noodle bowl recipe into your new favorite dinner.
Ramen Noodles paired with spicy chili sauce is one of my all-time favorite easy dinners. Some of my other noodle bowl favorites include Ginger Garlic Noodle Soup with Bok Choy, Ginger Garlic Miso Ramen Noodles with Poached Egg, and Korean Glass Noodle Veggie Stir Fry.
Not to be confused with this Ginger Garlic Miso Ramen Noodles with Poached Egg, this Noodle Bowl Recipe I have here today is yes, made with Ramen Noodles and yes, made with zucchini noodles, but instead of a creamy miso sauce, it is smothered in a delicious Spicy Chili Sauce.
When I originally published this post on October 17, 2016 I shared one of many motherhood stories here with you guys. However, in an effort to make this place more informative and helpful for you guys, I am updating posts. That said, don’t worry (Mom), you can find all those memories at the end of the post…
Back to this chicken noodle bowl…
INGREDIENTS IN THIS CHICKEN NOODLE BOWL RECIPE
Let’s break this into two parts.
First, the sauce–
- red chili flakes
- black and white sesame seeds
- rice wine vinegar
- soy sauce regular oil
- sesame oil
- sugar
And then there’s all the stuff that will be mixed in the sauce-
- Chicken
- Ramen noodles (see my recommendations below)
- Zucchini
- Green onion
- Cilantro
- Sriracha or other chili sauce
Super basic ingredients. At least, I think so. But, then again, I stockpile, so you tell me…
If you can’t find sesame seeds in your local market, these are the ones I use in all my recipes. They’re great!
ARE RAMEN NOODLES BAD FOR YOU?
The kind of ramen noodles that you purchase in a styrofoam cup or as a deal buy 1 get 3 FREE, yeah, that’s the bad stuff. There is nothing good there.
But, not all ramen is created equal.
So, my advice (full disclosure- I am not a doctor or health expert, just a regular person that believes in balanced eating) is to always read the label. What are the ingredients? And never include the seasoning packet.
Like, never.
Here are some brands I trust, use, and feed to my own family-
- KOYO– if they’re sold out of the plain stuff, that’s ok. They’re “flavored” ramen has the same noodles just be sure to ditch the seasoning packet.
- HAKUBAKU– they are prob my fav brand for all things Asian noodles. Sure, the Ramen is squiggly, but the quality is top shelf.
- LOTUS FOODS– one of my other favs. I actually have this pack of 10 in my pantry and have tried all three varieties. One thing to note- since these are not “traditional” rice noodles and are gluten-free, they get soggy fast. So do NOT over boil. Just don’t.
homemade spicy chili sauce in a white bowl on a blue plate
HOW TO POACH CHICKEN
This particular noodle bowl recipe calls for chicken. I find that the best way to cook chicken when eating with ramen noodles, salads, sandwiches, etc. is to poach the chicken. This is so super easy and takes approximately 30 minutes. This particular chicken noodle bowl calls for pre-cooked chicken, so try to plan ahead. Of course, you don’t have to poach your chicken. Any chicken will taste great.
- Bring a large pot of water to a rolling boil. The size of your pot will vary depending on how many chicken breasts you will be cooking. All chicken breasts will need to be fully submerged by at least 1-inch of water.
- Once water reaches a rolling boil, carefully add the chicken to the pot and return to a boil. Allow chicken to boil for two minutes.
- Cover the pot with a tight-fitting lid and remove from heat.
- Allow chicken to rest for approximately 25-30 minutes, or until cooked through.
- Remove chicken from water and allow to rest until cool enough to shred with a fork.
That is literally it.
Of course, everyone has there own method of poaching chicken, but I find that this method is so easy and guarantees delicious, juicy chicken each and every time.
WHY I LOVE THESE RAMEN NOODLES WITH SPICY CHILI SAUCE
- This Noodle Bowl Recipe takes just 20 minutes to make
- Leftovers taste great.
- Translation…meal prep Ramen Noodles!!
- Ramen Noodles with Spicy Chili Sauce are actually quite healthy despite feeling like you’re eating something totally naughty.
- This noodle bowl is fully customizable. Add, subtract, make it your own.
- Speaking of adding…shredded carrots, sugar snap peas, and edamame would all make great veggie additions.
- And let’s not forget egg. Egg is always a good idea on top on ramen noodles and mixed with spicy chili sauce.
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Ramen Noodles with Spicy Chili Sauce
Ingredients
- 1 pound boneless skinless chicken breasts - boiled and shredded
- 6 oz ramen noodles - seasoning packet discarded
- 3 medium zucchini - spiralized
- 3 green onions - chopped + more for serving
- Fresh cilantro - for serving
- Sriracha - for serving
For the sauce:
- 1 tablespoon red chili flakes
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sugar
Instructions
- For the chicken- bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts and cover pot with a fitted lid. Turn off heat. Allow chicken to cook for approximately 30 minutes in the boiled water with lid on. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers). Set aside or store in the refrigerator for later use.
- While the chicken is cooking, prepare the spicy chili sauce- Add all the ingredients into a medium bowl or mason jar and whisk (or shake) until fully combined.
- When chicken and dressing are prepared, bring a small pot of water to a boil and cook ramen noodles according to package instructions (note- if you're noodles come with a seasoning packet, discard packet or save for later use). Do not overcook your noodles! When noodles are almost completely cooked, remove from heat, drain and run under cold water to stop the ramen from cooking. Set aside.
- Heat a large skillet over medium high heat. Add 1 teaspoon olive oil and zucchini noodles to the skillet and cook for 2-3 minutes, or just until zucchini starts to soften. Add half of your chili sauce and cook for one minute more, mixing well and stirring often to prevent burning. Add the shredded chicken and remaining chili sauce and gently toss to coat. Remove from heat and carefully fold the prepared ramen noodles and fresh green onions in with the cooked zucchini noodles.
- Serve garnished with your favorite hot sauce (Sriracha), fresh cilantro and fresh chopped green onions.
Nutrition
If you love this chicken noodle bowl recipe, you may also enjoy
Crunchy Asian Ramen Noodle Salad
Asian Chopped Chicken Salad with Sesame Vinaigrette
Cold Noodle Salad with Chicken in Peanut Sauce
Old post-
I have just started the long walk into the land without naps and I do not like what I see. Ironically, this past weekend my husband had no issues putting our kid to bed, but I failed every time. This makes no sense at all since my child usually wants nothing to do with his dad come bedtime. Don’t get me wrong, I am not complaining- I have been waiting for the day when I can push bedtime on to my husband again…
But, it’s Monday. And while I run the ship at home, my husband is workin’ hard for the money so that I have said ship to run and food to share here with you guys!
So umm, yeah, this whole no nap thing… NOT. A. FAN.
And while I always said my child wouldn’t go to school until Kindergarten (or 1st grade), I realize now that that was one BIG FAT LIE. I love my kid (obviously), but I am not enough for him. Besides, his incredibly strong personality is going to need a little preparation before I send him off into the big scary world of actual school and cruel peer pressure.
Plus, let’s just be real. It’s only 2pm and my brain is a puddle of mush on the floor.
