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This creamy sesame chicken ramen is packed with so much flavor considering how quickly it comes together, making it one of my favorite Asian dinner recipes! Loaded with all your favorite toppings including sesame seeds, scallion, jammy eggs and crumbled nori sheets, the broth is just so good, made easily with a couple key ingredients. You’ll want this one in your rotation!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is Your New Favorite Ramen Recipe
- Mayonnaise is the secret to making a rich and creamy ramen broth in just 15 minutes — no need to simmer bones for hours in broth for that signature milky texture and mouthfeel. And don’t worry, the broth doesn’t taste like you’re eating mayo with a spoon!
- The broth is what does all the heavy lifting in this ramen bowl, which means you can add whichever noodles you wish (fresh or from a pack — gluten-free noodles also work) before loading it up with all your favorite ramen toppings. I like sliced chicken, jammy eggs, torn nori sheets, sliced scallions and toasted sesame seeds.
- This ramen tastes amazing as is, but I’ve tested it and if you’re using the noodles from a packet of instant ramen you can also add a little or all of the seasoning pack for an extra hit of flavor.
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What I Learnt Testing This Recipe
- Slowly whisking the broth into the mayonnaise mixture is how you stop it separating. Adding it too fast just produced a split, cloudy broth.
- I tried loads of different topping combinations when I was testing the broth, and chili oil, corn, blanched bok choi or baby pak choi, bean sprouts and sautéed Asian mushrooms all worked really well.
- To make soft boiled eggs for topping with a jammy yolk, cook large eggs in boiling water for 7 minutes, then transfer them immediately to an ice bath.
Ingredients
Instant ramen – Choose your favorite, traditional ramen or organic and / or gluten-free brands will all work! You can also use fresh ramen noodles.
Chicken broth – Or vegetable broth, choose a low sodium variety.
Mayonnaise – This is what makes the ramen creamy, choose your favorite brand! If you have it, Japanese Kewpie mayo works really well.
Garlic – Use fresh here as it adds a massive amount of flavor to the broth.
Sesame oil – This adds both sesame flavor to the broth, as well as a rich mouthfeel.
Sriracha or sambal olek – To add a bit of a kick to the ramen. Feel free to reduce the amounts if you’re sensitive to heat.
Chicken breast – Grilled or cooked and chopped for the topping (I love frozen grilled chicken breasts, always handy to have in the freezer!) A handful of rotisserie chicken would also work. I know this is a chicken ramen recipe, but you could also add cooked sliced pork, beef or grilled shrimp.
Soft-boiled eggs – Halved. These are totally optional, but one of my favorite ramen toppings!
Thinly sliced scallions – Or green onions. Again, these are an optional topping.
Black sesame seeds – Optional, you could also use toasted white sesame seeds, or spicy shichimi togarashi seasoning blend to add a little more spice.
Nori sheets – Torn, crumbled or sliced for another optional topping.
Serving & Storage Suggestions
This easy chicken ramen is a complete meal, but you could add a Japanese cucumber salad or seaweed salad on the side.
This ramen is best enjoyed as soon as it is made, but if you want to batch portions cook the noodles and store them separately (storing the noodles in the broth will make them soggy and soft and the broth will get too thick) from the broth which should be heated through gently on the stovetop to stop it splitting instead of in the microwave. Chicken and toppings can be stored with the noodles, but don’t add the nori as it will soften. The prepped items will keep for up to 3 days in the refrigerator.
Frequently Asked Questions
Yes! Use vegetable broth, choose vegetarian-friendly toppings (diced silken tofu is delicious in a ramen bowl!), and if you’re planning on adding the seasoning pack to the broth make sure that is vegetarian too.
As written, it should have a noticeable but manageable kick, but you can always reduce the amount of sriracha or sambal you add to make it a little milder.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Sesame Chicken Ramen
Ingredients
- 2 packages instant ramen traditional, organic or gluten-free
- 5 cups low-sodium chicken broth vegetable broth
- 2 tablespoons mayo
- 2 cloves garlic crushed
- 1½ tablespoons sesame oil
- 1 tablespoon sriracha or sambal olek
- 1 chicken breast grilled or cooked, and chopped
Toppings (all optional)
- 2 large soft-boiled eggs halved
- scallions thinly sliced
- black sesame seeds or shichimi togarashi
- ½ nori sheet thinly sliced
Instructions
- Bring the chicken broth to a boil in a saucepan.
- While the broth is warming, whisk together the mayo the crushed garlic, sesame oil and sriracha or sambal in a small bowl.
- As soon as the broth begins to boil, add the ramen noodles (optionally include the seasoning packet for an extra flavor hit!) Boil the ramen for 2 minutes and then remove from the heat.
- Ladle about 2 tablespoons of the ramen liquid into the mayo mixture and whisk to combine. Slowly, whisk 2-4 more tablespoons in until you have a thin, fully incorporated liquid. Pour back over the noodles and remaining broth.
- Divide between two warm bowls before topping with the chicken and optional garnishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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