Ingredients
Scale
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces (substitute with chicken breast if preferred)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 2 packs of fresh or dried ramen noodles
- 6 cloves garlic, minced (Mama Lou always insisted on fresh garlic for that punch!)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon mirin or dry sherry (adds a subtle sweetness, can be omitted)
- 1 teaspoon chili flakes or 1 small fresh chili, minced (adjust to heat preference)
- 2 green onions, thinly sliced for garnish
- 1 cup baby spinach or bok choy (optional, for some fresh green crunch)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare all your ingredients by cutting the chicken into bite-sized pieces and mincing the garlic and ginger. This prep work reminds me of those busy mornings with Ouma, where we’d chop and chat, making cooking feel like a shared adventure.
- Heat the sesame oil in a large pot or deep skillet over medium-high heat. Add the minced garlic and ginger, stirring until fragrant—about 1 minute. Be careful not to burn the garlic; Mama Lou always said, “Garlic should sing, not scream.”
- Add the chicken pieces to the pot, seasoning lightly with salt and pepper. Cook until they are golden brown on all sides, about 5-7 minutes. This step locks in the juices, making every bite tender and flavorful.
- Pour in the chicken broth, soy sauce, oyster sauce, and mirin. Stir well to combine all those lovely flavors. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the sauce to thicken slightly and the chicken to absorb all the garlicky goodness.
- While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside. I remember the first time I taught Ouma how to cook ramen noodles perfectly—she was amazed at how a few minutes could transform dried noodles into a silky, comforting base.
- Add the chili flakes or fresh chili to the broth, adjusting the heat to your liking. Then stir in the baby spinach or bok choy, letting it wilt gently for 2-3 minutes. This step adds a fresh, vibrant note that balances the richness.
- To serve, divide the cooked noodles between bowls, ladle the hot chicken and garlic broth on top, and garnish with sliced green onions. The aroma at this point is intoxicating—just like those evenings at Mama Lou’s kitchen table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
