Creamy Gochujang Chicken Ramen Bowls

• 12 oz boneless, skinless chicken thighs, thinly sliced
• 8 oz ramen noodles, divided
• 1 cup chicken broth
• 1/2 cup water
• 3 tbsp gochujang
• 2 tbsp mayonnaise
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp sesame oil
• 1 cup frozen vegetables mix
• 2 green onions, sliced
• 1/4 cup roasted sesame seeds
• 1 tbsp toasted sesame oil (for garnish)

Steps

1. 1 Cook chicken in a large skillet over medium heat until browned and cooked through.
2. 2 Meanwhile, in a medium bowl, whisk together chicken broth, water, gochujang, mayonnaise, soy sauce, garlic, and 1 tsp sesame oil to form the sauce.
3. 3 Reserve 2 ramen egg halves for garnish, then add remaining noodles to the sauce mixture and cook until tender.
4. 4 Add frozen vegetables to the skillet with the chicken and cook until heated through.
5. 5 Pour sauce and noodles into the skillet, tossing to combine. Cook for another 2 minutes.
6. 6 Divide the ramen mixture into 4 bowls, top with cooked chicken, green onions, sesame seeds, and a drizzle of toasted sesame oil.

Equipment

• Large skillet
• Medium bowl
• Whisk

Variations

• Add a soft-boiled egg to each bowl for a classic touch.
• Swap chicken for tofu for a vegetarian version.

Substitutions

• Use sriracha in place of gochujang for a similar spicy flavor.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• Asian pear salad
• Kimchi

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper.
• If you prefer a thicker sauce, simmer it for a couple of minutes before adding the ramen noodles.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of kimchi for an extra kick.
• Pair with a light Asian pear salad for a refreshing contrast.

FAQ