Food · Recipes

Honey Garlic Chicken Ramen

I had serious craving for some ramen this weekend, and I decided to try making my own first-time homemade ramen. I have to say, it came out freakin’ awesome. Unfortunately, my camera’s memory card deleted all of the pictures from my process, so I only have a finished product picture. Dangit! Anyways, hopefully this picture does it justice enough because, seriously, this is so warm and delicious. The broth is to die for, I slurped it up completely. Pretty basic flavors, and quick to cook, this is definitely a great go-to ramen recipe with minimal ingredients.

I also intentionally made the chicken and soup separately so my pescetarian boyfriend could enjoy the noodle soup as well, and I could even grill up a couple shrimp to stick on there for him if I was feeling particularly generous 😉

Time: 30-45min.


  • 2 chicken breasts
  • 3 packages of top ramen noodles
  • 2 8oz cans of vegetable stock (or chicken stock, see pescetarian note above)
  • 1 c. water
  • 1/2 c. soy sauce
  • 1/2 c. honey
  • 1/4 c. fish sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. olive oil
  • 1 tbsp. sriracha (or your favorite hot pepper sauce)
  • 2 tsp. green curry paste
  • 1 tbsp. brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • salt & pepper
  • green onion and sesame seeds for garnish

Whisk together the soy sauce, honey, fish sauce, rice wine vinegar, olive oil, sriracha, curry paste, brown sugar, garlic and ginger and some salt & pepper in a bowl. Clean the chicken breasts and slice in half (two thinner slices). Place them in a skillet over medium heat and pour a bit of the mixture over the top, just enough to coat and cook down.

Add the rest of the mixture to a pot with the vegetable stock and water and put it on the stove over medium heat.

Cook the chicken until the mixture has glazed and browned and the meat is cooked through. Remove from heat and set on a cutting board. Shred the chicken with two forks.

Once the liquids have come to a simmer, add the dry noodles. I break mine up into quarters just so you don’t end up with mile long strings of noodles (unless you’re into that kinda thing!)

Bring back to a simmer and let cook for 2-3 minutes, the noodles will soften up really fast. Remove from heat.

Add some noodles and broth to a bowl, top with some shredded chicken, and garnish with diced green onion and some sesame seeds.


This is the most basic way you can do it. Feel free to hard boil or fry and egg to top it with, along with adding more veggies like carrots or cabbage. Ramen can really be whatever you want it to, and this tasty broth really will go with anything.

Honey Garlic Chicken Ramen Soup


2 thoughts on “Honey Garlic Chicken Ramen

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