This chicken ramen bowl is warm, savory, and lightly nutty from the sesame oil, with a comforting, well-balanced broth and tender chicken. It’s an easy, straightforward recipe that comes together without complicated steps, making it great for cooks of any level. Perfect for a cozy weeknight dinner, it’s also family-friendly and satisfying without feeling heavy.
Instructions
- Slice the carrots, mince the garlic and ginger (if not already done), and slice the green onions for garnish. Set everything aside.
- In a large pot over medium heat, add a small drizzle of oil (optional). Place the cubed chicken breast in the pot and cook for 5–6 minutes per side until lightly browned.
- Pour in the chicken broth. Add the minced garlic, minced ginger, soy sauce, and sesame oil. Stir to combine.
- Bring the pot to a gentle boil, then reduce heat and let simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
- Add the sliced carrots to the pot and continue simmering for another 5–7 minutes, until they are tender but not mushy.
- In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
- Assemble the bowls: Divide the cooked noodles into bowls. Ladle the hot broth, chicken, and carrots over the noodles.
- Garnish and serve: Top with sliced green onions and sesame seeds. Serve immediately and enjoy!
