There’s something magical about a big bowl of hot, slurpy noodles.
This spicy chicken zucchini ramen is cozy, filling, and just the right amount of kick to wake up your taste buds.
The zucchini slices keep it fresh, the shredded chicken makes it hearty, and the gingery soy broth pulls everything together into pure comfort food bliss.
Servings: 4
Cook Time: 30 minutes
Why I Love This Recipe
I first made this on a chilly evening when I wanted comfort food without feeling heavy afterward. The broth warmed me up instantly, the noodles made me feel full and happy, and the zucchini added a fresh crunch. It’s now my go-to when I need a hug in a bowl.
- Flavor-packed but not complicated.
- Balanced: spicy, savory, fresh.
- Ready in about half an hour.
- Works with leftover chicken or fresh-cooked.
What You’ll Need
- 2 medium zucchini, thinly sliced into half-moons
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 teaspoons chili paste (like sambal oelek)
- 2 packs ramen noodles (discard seasoning)
- 2 green onions, sliced
- 1 tablespoon chili oil (optional, for topping)
Pro Tips
- Slice zucchini thin so it cooks fast but stays slightly crisp.
- Use low-sodium broth so you can control the saltiness.
- Shred chicken finely for easy eating with chopsticks or a spoon.
- Add chili oil last so you can control spice level per bowl.
- Don’t overcook noodles—pull them just before they’re done so they finish in the broth.
Tools
- Large pot
- Cutting board
- Sharp knife
- Ladle
- Tongs
- Small bowls for toppings
Substitutions and Variations
- Use turkey or pork instead of chicken.
- Swap zucchini for bok choy, spinach, or mushrooms.
- Make it vegetarian with vegetable broth and tofu.
- Add a soft-boiled egg for extra richness.
Make Ahead Tips
- Cook and shred chicken ahead of time and store in the fridge up to 3 days.
- Slice zucchini in advance and store in an airtight container.
Instructions
Step 1: Prep the veggies and chicken
Thinly slice 2 medium zucchini into half-moons. Mince 1 tablespoon fresh ginger and 3 cloves garlic. Shred 2 cups cooked chicken if not already prepared.
Step 2: Sauté aromatics
Heat 1 tablespoon sesame oil in a large pot over medium heat. Add minced ginger and garlic. Stir for 30 seconds until fragrant.
Step 3: Make the broth
Pour in 4 cups chicken broth, 2 tablespoons soy sauce, and 2 teaspoons chili paste. Stir to combine and bring to a gentle boil.
Step 4: Add chicken and zucchini
Add shredded chicken and zucchini slices to the pot. Simmer for 5 minutes until zucchini is tender-crisp.
Step 5: Cook the noodles
Add 2 packs ramen noodles (no seasoning packets) and cook 2-3 minutes until just tender. Stir gently so they don’t stick.
Step 6: Serve and garnish
Ladle ramen into bowls. Top with sliced green onions and drizzle with chili oil if desired. Serve hot.
Leftovers and Storage
- Store cooled ramen in airtight containers in the fridge up to 3 days.
- Keep broth and noodles separate if possible to avoid sogginess.
- Reheat gently on the stove—add a splash of broth if needed.
Why This Recipe Works (Quick Science)
The sesame oil blooms the ginger and garlic flavors, making the broth fragrant. Simmering zucchini briefly keeps its texture crisp and bright. Adding noodles at the end stops them from overcooking and turning mushy.
Common Mistakes
- Overcooking zucchini until it’s mushy.
- Adding noodles too early.
- Skipping sesame oil—it’s a big flavor booster.
What to Serve With
- Steamed edamame with sea salt
- Simple cucumber salad with rice vinegar
- Crispy spring rolls
FAQ
Can I make it less spicy?
Yes, just skip the chili paste and chili oil.
Can I freeze this?
You can freeze the broth with chicken and zucchini, but add fresh noodles when reheating.
What kind of ramen noodles should I use?
Any quick-cooking ramen works—fresh or instant.