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This Chili Oil Chicken Noodles recipe takes the iconic Shin Ramen and loads it up with chili oil marinated chicken, chili oil, crisp vegetables, and a crunch from fried shallots and nori. If you love crunch and flavor then this is the recipe for you.
Why This Ramen Upgrade is a Must-Try
Most people will eat Shin Ramen noodles in a broth, which is how it’s intended (unless you buy the stir-fry version). But sometimes I like to eat the noodles dry. For that, you just use less water when cooking to get a more concentrated flavor.
The chicken, infused with chili oil, adds a rich, savory, and spicy element. Combined with fresh vegetables and the bold flavors of Shin Ramen, it creates a symphony of textures and tastes that’s far beyond your average bowl.
Ingredients
- Shin Ramen Noodles: Provides the iconic spicy base and satisfying chewy noodles.
- Chicken breast: Adds a lean, hearty protein that soaks up the spicy flavors.
- Chili oil: a quick way to infuse rich heat and complex aroma into the chicken. (Check out my top picks in my Chili Oil post here).
- Garlic: Delivers a pungent aromatic punch that deepens the savory profile.
- Onion: Offers a mild sweetness and aromatic base when sauteed with the chicken.
- Napa cabbage: Provides a delicate crunch and absorbs the broth’s flavors.
- Chicken stock: Helps spread the seasoning evenly and adds a richer flavor to the sauce.
- Sliced cucumber: Provides a cool, refreshing, and crisp contrast to the spicy, savory flavors.
- Fried shallots: Adds a crispy texture and savory depth as a topping.
- Nori sheets: Offers a subtle briny flavor and delicate crunch that complements the chicken and noodles.
- Fresh green onions: Adds a fresh, mild oniony bite and a vibrant green garnish.
How to Make This Chili Oil Chicken Noodles Recipe
- Prep and Season Chicken: Cube the chicken breast. In a bowl, add your desired amount of chili oil (start with 1 teaspoon and add more for extra spice!). Sprinkle the chicken with half of the Shin ramen seasoning packet, salt, garlic powder, black pepper, and minced garlic. Toss to coat the chicken well. Let the chicken marinate for at least 10-15 minutes, or up to 30 minutes if you have more time.
- Cook Chicken (Partially): Heat a large skillet over medium-high heat. Add the chicken cubes and sear until they are about halfway cooked. This partial cook prepares them for the next step without drying them out.
- Cook Shin Ramen: In a separate pot, bring water to a boil and cook the Shin Ramen noodles and the included dried flakes packet for 4 minutes.
- Sauté Aromatics & Veggies: While the noodles are cooking, add the chopped onions and Napa cabbage directly to the skillet with the chicken. Sauté briefly until the vegetables are slightly softened and the chicken finishes cooking through.
- Combine Noodles: Add the cooked and drained Shin Ramen noodles to the skillet with the chicken and vegetables.
- Build the Sauce & Toss: Pour in the 2 tablespoons of chicken stock or water. Add the remaining half of the Shin Ramen seasoning packet. Toss everything together until the noodles are well coated in the spicy sauce.
- Plate & Garnish: Transfer the flavorful ramen to a bowl. Top generously with sliced cucumber, fried shallots, crushed nori sheets, and fresh chopped scallions. Serve immediately.
Plating
For plating, I like to arrange the sliced cucumber towards the edge of the bowl so it stays crunchy and looks fanned out. Plus, it makes it easier to grab a slice with each bite.
Then, I layer the darker toppings like the crushed nori, followed by the fried onions, and finally, the fresh green onions. Honestly, the order doesn’t matter much since you’ll eat it immediately, but since my job is to make food look good, this is how I plated it.
My Pro Tip
Recipe Tip
When sauteing the chicken, cook it until just semi-cooked before adding the vegetables and sauce. It will finish cooking perfectly in the hot sauce mixture, keeping it tender.
Frequently Asked Questions
Yes, thinly sliced pork or even shrimp would work well in this recipe.
No, you can use water instead. Chicken stock will add a richer flavor, but water will also work.
Chili Oil Chicken Noodles
Equipment
Ingredients
- 1 package Shin Ramyun Noodles
- 150 g chicken breast, cubed
- 1 tsp chili oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 30 g yellow onion, chopped
- 53 g Napa cabbage, sliced
- 2 tbsp chicken stock, or water
- fried shallots, to taste
- 15 g fresh scallions, chopped
- 1 full sheet nori, crushed
- 20 g cucumber, sliced
Instructions
- Cube the chicken breast. In a bowl, add your desired amount of chili oil (start with 1 teaspoon and add more for extra spice!). Sprinkle the chicken with half of the Shin ramen seasoning packet, salt, garlic powder, black pepper, and minced garlic. Toss to coat the chicken well. Let the chicken marinate for at least 10-15 minutes, or up to 30 minutes if you have more time.
- Heat a large skillet over medium-high heat. Add the chicken cubes and sear until they are about halfway cooked. This partial cook prepares them for the next step without drying them out.
- In a separate pot, bring water to a boil and cook the Shin Ramen noodles and included dried flakes packet for 4 minutes.
- While the noodles are cooking, add the chopped onions and Napa cabbage directly to the skillet with the chicken. Sauté briefly until the vegetables are slightly softened and the chicken finishes cooking through.
- Add the cooked and drained Shin Ramen noodles to the skillet with the chicken and vegetables.
- Pour in the 2 tablespoons of chicken stock or water. Add the remaining half of the Shin Ramen seasoning packet. Toss everything together until the noodles are well coated in the spicy sauce and a cohesive sauce forms.
- Transfer the flavorful ramen to a bowl. Top generously with sliced cucumber, crushed fried shallots, fresh chopped scallions, and crushed nori sheets. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
