Name: Lemon and Ginger Ramen Noodles with Roasted Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Korean-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 8 oz ramen noodles; 1 large lemon (zested and juiced); 2-inch piece fresh ginger, peeled and grated; 3 garlic cloves, minced; 4 cups low-sodium chicken broth; 3 tbsp low-sodium soy sauce; 1 tbsp sesame oil; 1 cup sliced carrots; 2 cups chopped bok choy; 1 cup sliced shiitake mushrooms; 2 green onions, sliced (for garnish); ¼ cup fresh cilantro leaves (for garnish); Salt and pepper, to taste; Optional: chili flakes or sriracha, for heat

This vibrant Lemon and Ginger Ramen Noodles with Roasted Chicken dish bursts with zesty citrus, spicy ginger, and savory roasted chicken. Perfect for a cozy dinner, it combines chewy ramen, fresh veggies, and aromatic broth in a comforting bowl that’s both flavorful and satisfying.

Why You’ll Love This Recipe

This Lemon and Ginger Ramen Noodles with Roasted Chicken recipe is a delightful fusion of bold flavors and comforting textures. The bright, tangy lemon and warming ginger create a refreshing yet cozy broth that pairs perfectly with tender, roasted chicken. It’s a versatile dish that’s easy to customize with your favorite veggies or spice levels. Whether you’re craving a quick weeknight dinner or a soul-warming meal, this ramen is a crowd-pleaser. Plus, it’s packed with wholesome ingredients, making it as nourishing as it is delicious. From the slurpable noodles to the aromatic broth, every bite is a burst of flavor that will leave you wanting more.

Recipe Tips and Tricks

Toast the ginger: Lightly sauté the ginger to enhance its warmth and depth before adding it to the broth.
Don’t overcook the noodles: Cook ramen just until al dente to maintain their chewy texture.
Use fresh lemon juice: Freshly squeezed lemon juice adds a brighter, more vibrant flavor than bottled.
Roast chicken in advance: Save time by roasting the chicken earlier in the day or using leftover roast chicken.
Adjust the heat: Add chili flakes or sriracha for a spicy kick, or keep it mild for a gentler flavor.
Garnish generously: Fresh herbs like cilantro or green onions elevate the dish’s presentation and taste.
Simmer the broth: Let the broth simmer gently to meld the flavors without reducing it too much.

Yield: Serves 4

Lemon and Ginger Ramen Noodles with Roasted Chicken

Zesty lemon, spicy ginger, and tender roasted chicken elevate this comforting ramen noodle dish for a flavorful dinner.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

4 bone-in, skin-on chicken thighs
8 oz ramen noodles
1 large lemon (zested and juiced)
2-inch piece fresh ginger, peeled and grated
3 garlic cloves, minced
4 cups low-sodium chicken broth
3 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 cup sliced carrots
2 cups chopped bok choy
1 cup sliced shiitake mushrooms
2 green onions, sliced (for garnish)
¼ cup fresh cilantro leaves (for garnish)
Salt and pepper, to taste
Optional: chili flakes or sriracha, for heat

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, season generously with salt and pepper, and place them skin-side up on a baking sheet. This ensures crispy, golden skin.
Roast the chicken: Pop the chicken in the oven for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then shred the meat, discarding bones and skin.
Cook the ramen noodles: Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, stirring for 1-2 minutes until fragrant. This step builds a flavorful base for your broth.
Build the broth: Pour in the chicken broth, soy sauce, lemon juice, and lemon zest. Stir well, then bring to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
Add vegetables: Toss in the sliced carrots, bok choy, and shiitake mushrooms. Simmer for 5-7 minutes until the veggies are tender but still crisp. Taste and adjust seasoning with salt or more soy sauce if needed.
Combine chicken: Stir the shredded roasted chicken into the broth, letting it warm through for 2 minutes. This adds hearty protein to your ramen.
Assemble the bowls: Divide the cooked ramen noodles among four bowls. Ladle the hot broth, chicken, and veggies over the noodles, ensuring each bowl gets a good mix of ingredients.
Garnish and serve: Sprinkle each bowl with sliced green onions, fresh cilantro, and a pinch of chili flakes or a drizzle of sriracha if you like a kick. Serve immediately with extra lemon wedges on the side.
Enjoy the experience: Slurp up the noodles, savor the tangy broth, and enjoy the warmth of this comforting dish. It’s perfect for sharing with loved ones on a cozy evening!

Notes

For extra flavor, marinate the chicken in soy sauce and ginger for 30 minutes before roasting.
Use a microplane for grating ginger and zesting lemon to avoid bitterness.
If reheating, add a splash of broth to maintain consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 230Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 42mgSodium 840mgCarbohydrates 19gFiber 4gSugar 4gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ramen noodles: Opt for fresh or high-quality dried ramen for the best texture; avoid instant noodle packets.
Chicken thighs: Bone-in, skin-on thighs yield juicy, flavorful meat, but boneless can work for quicker prep.
Lemon: Fresh lemons are essential for zest and juice, adding a bright, tangy note to the broth.
Ginger: Fresh ginger root provides warmth and spice; peel and grate it for maximum flavor.
Garlic: Fresh cloves enhance the savory depth; mince finely for even distribution.
Soy sauce: Low-sodium soy sauce balances saltiness while adding umami richness.
Vegetables: Carrots, bok choy, and mushrooms add crunch, color, and nutrition; feel free to swap with seasonal veggies.
Chicken broth: Use homemade or low-sodium store-bought broth for a clean, customizable base.
Sesame oil: A drizzle adds nutty richness; toasted sesame oil intensifies the flavor.
Green onions and cilantro: These fresh garnishes bring vibrancy and a pop of color to the finished dish.

Variations and Substitutions

For a vegetarian twist, swap chicken for tofu or extra mushrooms and use vegetable broth. If you’re gluten-free, choose rice noodles or gluten-free ramen and tamari instead of soy sauce. For a spicier version, add chili oil or fresh chilies. Swap bok choy for spinach or kale if preferred. If lemons are unavailable, try lime for a different citrusy tang. For a richer broth, stir in a tablespoon of miso paste. You can also use chicken breast instead of thighs, though it may be less juicy. For a low-carb option, replace ramen with zucchini noodles or shirataki noodles.

Storage Options

Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Keep noodles separate from broth to prevent sogginess. Reheat broth on the stovetop over medium heat and add noodles just before serving. Freeze the broth and chicken (without noodles) for up to 2 months; thaw overnight in the fridge before reheating. Avoid freezing cooked noodles, as they may become mushy.