Spicy Chicken Bacon Ranch Ramen

• 12 oz ramen noodles, divided
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 slices bacon, chopped
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 cups chicken broth
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1/2 cup ranch dressing
• 2 green onions, thinly sliced
• 1/2 cup cilantro leaves

Steps

1. 1 In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2 In the same skillet, add oil and cook chicken until browned and cooked through.
3. 3 Add garlic and ginger, sauté for 1 minute.
4. 4 Stir in chicken broth, water, soy sauce, and sriracha. Bring to a simmer.
5. 5 Meanwhile, cook ramen noodles according to package directions, then divide among bowls.
6. 6 Pour hot broth mixture over the noodles in each bowl.
7. 7 Top with cooked chicken, crispy bacon, a drizzle of ranch dressing, green onions, and cilantro leaves.

Equipment

• Large skillet
• Pot for noodles

Variations

• Add mushrooms or spinach for extra veggies.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If ranch isn't your thing, swap with a creamy sesame dressing.
• Use turkey bacon for a leaner option.

Pairings

• Asian-inspired coleslaw
• Steamed dumplings

Nutrition

Tips

• Adjust the sriracha amount to control the spice level.
• For extra richness, add a soft-boiled egg to each serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water if needed.

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

Serving Suggestions

• Serve with a side of kimchi for an extra kick.
• Pair with a crisp lager to balance the heat.

FAQ