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Chili Crisp Ground Chicken Noodle Bowls

My fellow chili crisp and chili crunch lovers are in for a treat with this ground chicken ramen recipe. Extra lean ground chicken breast is cooked with an umami, sweet, and spicy chili crisp sauce and placed atop a bowl of noodles tossed in a peanut butter sauce.

While traditional ramen and noodle bowls aren’t known for being macro friendly, these noodle bowls are packed with 33 grams of protein and just 470 calories. And there are plenty of customizations you can make to make this dish even more macro friendly.

I’ll walk you through the recipe and cover substitutions below, and you’ll find a printable recipe card at the bottom of the post. Let’s go!

chili crisp ground chicken over peanut butter rice ramen noodles in a bowl garnished with green onions, sesame seeds, and chili oil

Making the Chili Crisp Ground Chicken

The chili crisp sauce for the chicken is super easy to make. Here’s everything you need:

  • Chili Crisp or Chili Crunch – I used Momofuku chili crunch, but any chili oil with some crunchy bits of garlic, seeds, and other goodies works great.
  • Honey – You can substitute with maple syrup, brown sugar or a brown sugar substitute, or any sticky sweetener.
  • Soy Sauce – Coconut aminos are a great soy-free alternative.
  • Black Vinegar – You can use other vinegars like rice, balsamic, or malt. More info about black vinegar.
  • Chili Garlic Sauce – You can use sriracha, gochujang, sambal oelek, or straight up freshly minced garlic. This ingredient is here for a punch of garlic (and funky fermented flavor if possible).
honey, chili crisp, soy sauce, chili garlic sauce, and black vinegar in a glass mixing bowl

If you’re spice sensitive, you may want to make slight adjustments to the amount of chili crunch used. You could mix something like the sesame garlic crunch mentioned in my low calorie rice blend with olive oil or a bit of toasted sesame oil for a milder sauce.

There’s also the possibility of using other sauces to cook your ground chicken like honey sesame, Japanese barbecue, or firecracker.

cooked ground chicken in a stainless steel skillet with a chili crisp sauce poured over the top

Making the Peanut Butter Noodles

I recently watched Matty Matheson make $2 noodles and use a delicious looking peanut butter sauce. In typically Matty fashion, the dish is on the indulgent side and I wanted to take a stab at a lightened up version.

For the noodles, I used rice ramen from Lotus Foods (available in bulk at Costco). These are gluten free noodles made from brown rice and millet, and the macros are roughly the same as any other wheat ramen noodle without a seasoning packet. So, feel free to use any noodles for this recipe.

Just be sure to substitute gram for gram (210 grams)!

Side note: I compared healthy pasta alternatives and protein pasta options to plain ol’ wheat pasta when making my ultimate protein mac and found the added fiber and protein per serving was minimal and usually not worth the tradeoff. If you truly wanted to save calories, try something like zucchini noodles.

transferring cooked rice ramen from a pot to a glass bowl with peanut butter, lime juice, and lime zest

The recipe calls for cooking the rice ramen in salted water. But if you’re using a different ramen that comes with a broth packet or seasoning, feel free to add it to the water. You’ll be using a bit of the reserved pasta water, so some of the flavor will carryover.

As for the peanut butter sauce, I tested both peanut butter and tahini. While they both tasted great, I think the peanut butter flavor comes through more in a smaller quantity (to keep the calories under control). Using peanut butter also opens up the possibility of adding powdered peanut butter for an extra protein boost and more peanut butter flavor.

And the added lime zest and juice adds a pop of brightness to the sauce, but is definitely optional.

Assembling Chicken and Noodle Bowls

The recipe as-written makes 4 bowls with about 10 ounces of noodles and 4 ounces of the chili crisp chicken each. You’re welcome to portion things out as you see fit, and I’ve included the total nutrition facts in the recipe card’s notes section just in case.

Who knows? You may want to make rice bowls or pair this chili crunch ground chicken with another carb source.

ground chicken and noodle bowls with chili crunch, scallions, and toasted sesame seeds

As for garnishes, I think all you need are some sliced scallions and toasted sesame seeds or sesame garlic crunch. If you have the calories to spare, some extra chili crisp is also a great option.

All right, I believe that’s everything you need to know about making, customizing, and serving these ground chicken and ramen bowls. You can ask any recipe or ingredient questions in the comments below. And if you try the recipe and love it, I always appreciate recipe reviews!

chili crisp ground chicken over peanut butter rice ramen noodles in a bowl garnished with green onions, sesame seeds, and chili oil

Chili Crisp Ground Chicken Noodle Bowls

Yield: 4 Bowls
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 5 minutes

Ramen in a peanut butter sauce topped with umami, sweet, and spicy chili crisp ground chicken breast.


For the Chili Crisp Chicken

  • 1 pound Ground Chicken Breast
  • 2 Tablespoons (32g) Chili Crisp (I used Momofuku)
  • 2 Tablespoons (42g) Honey
  • 2 Tablespoons (30g) Soy Sauce
  • 2 Tablespoons (30g) Black Vinegar (or rice, balsamic, or malt vinegar)
  • 1 Tablespoon (15g) Chili Garlic Sauce (or sriracha, sambal oelek, or another chili sauce)

For the Noodles

  • 6 blocks (210g) Rice Ramen (or your choice of noodles)
  • 3 Tablespoons (48g) Peanut Butter (or tahini)
  • 1/2 cup (64g) Powdered Peanut Butter*
  • Juice of 1 Lime + A Pinch of Lime Zest (optional)
  • 2 cups Reserved Water from the Noodles

For Garnish

  • Scallions, thinly sliced
  • Toasted Sesame Seeds


  1. Bring a large pot of water to a boil to cook the ramen.
  2. Brown both sides of the ground chicken in a skillet over medium-high heat before breaking apart and fully cooking. While the chicken cooks, mix the chili crisp, honey, soy sauce, vinegar, and chili garlic sauce together.
  3. Add the sauce to the cooked ground chicken and reduce the heat to a simmer.
  4. Salt the boiling water before adding the ramen. Cook for 1 minute before breaking apart and cooking another 3-4 minutes until just soft. (Cook times may vary for different noodle options.)
  5. While the noodles cook, mix the peanut butter and powdered peanut butter with the lime zest and juice in a large bowl.
  6. Reserve two cups of water from the pot before using tongs to transfer the noodles from the pot to the bowl with the peanut butter. Gradually stir in the reserved water to create a smooth sauce.
  7. Serve the noodles in bowls and top with the chicken. Garnish with the scallions, toasted sesame seeds, and additional chili crisp, if desired.


*If you don't have powdered peanut butter, you can add an extra tablespoon or two of peanut butter and reduce the added pasta water to 1 to 1 1/2 cups.

If you have trouble finding ground chicken breast, you can swap it for ground turkey or pork. You can also easily make homemade ground chicken with a food processor or knife.

Nutrition Facts Notes

The total macros for both the noodles and chicken: 1,875 calories, 133 grams of protein, 196 grams of carbs, and 67 grams of fat

The chili crisp ground chicken on its own: 885 calories, 99 grams of protein, 51 grams of carbs, and 33 grams of fat

Nutrition Information:
Yield: 4 Serving Size: about 12 oz of noodles and 4 oz of chicken
Amount Per Serving: Calories: 520Total Fat: 18gCarbohydrates: 54gProtein: 38g

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