Ramen Noodles made a little 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. Loaded with juicy chicken and fresh green onion, this humble noodle bowl is anything but boring.Tip- use leftover chicken and prepare the sauce ahead of time for an especially fast meal prep!
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.