Each one of my chopped rotisserie chicken and ramen noodles has 38g protein with just 12g fat and 445 calories. They’re made by caramelizing the chicken with an umami sauce and serving the noodles with a creamy broth. We’re talking big flavors without a big calorie count!
This is an easy recipe that can be broken down into three parts. First, you will cook chopped rotisserie chicken or any protein of your choice with some type of sauce until it’s nice and crispy. Then you will make a broth while the noodles cook.
Ingredients and Substitutes
The broth calls for curry paste, miso, powdered peanut butter, soy sauce or coconut aminos, light coconut milk, and chicken broth. Missing an ingredient? No worries. Any chili paste, nut butter, or umami sauce that can bring a little something-something all work as substitutes.
I love Bachan’s Japanese barbecue sauce so much I made a knockoff recipe for ground chicken. It’s quite good, in my opinion. Setting my love aside, any teriyaki sauce or classic BBQ sauce mixed with a bit of soy sauce or tamari will get the job done. I’ve also used Kevin’s teriyaki to make things like ground beef stir fry with great success.
What about other proteins? Swap rotisserie chicken for any cooked chicken or other proteins if you prefer. This recipe is actually based on a recipe from Pinch of Yum that uses shredded tofu, for a non-meat option.
Don’t sleep on the importance of garnishes. The fresh cucumber adds so much to the dish.
Other fresh herbs, texture from toasted sesame seeds or chili crisp, and a squeeze of lime juice are all welcome additions. Pickled and fermented veggies like radishes and cabbage are also worth considering because of their bright flavors and crunchy textures.
Happy Cooking!
The only wrong move is not making this rotisserie chicken ramen. Make whatever ingredient swaps you need to make to make this happen. Ask questions in the comments below. I’m happy to help.
There’s a comprehensive recipe card below to print or save. Enjoy!
And by the way, if you like cooking with rotisserie chicken, I have a ton of recipes. Check out my curried rotisserie chicken soup or chicken fried rice recipes next.
Easy Chicken Ramen Bowls
Crispy chopped chicken served over ramen noodles in a creamy miso peanut broth.
Ingredients
- 1 pound Rotisserie Chicken or Cooked Chicken, chopped
- 1/4 cup Bachan's Japanese Barbecue Sauce or Teriyaki Sauce
- 6 oz uncooked Ramen Noodles (I used 2 blocks of Rice Ramen)
For the Broth
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon White Miso
- 1 Tablespoon Honey
- 2 Tablespoons Powdered Peanut Butter (or peanut butter)
- 2 Tablespoons Coconut Aminos or Low Sodium Soy Sauce
- 15 oz can Light Coconut Milk
- 1 1/2 cups Chicken Bone Broth
Instructions
- Bring a pot of water to a boil to cook the ramen noodles.
- Mix the curry paste, miso, honey, powdered peanut butter, and coconut aminos together. Set aside.
- Add the chopped chicken and barbecue sauce to a pan over medium heat. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to caramelize and brown around the edges. Transfer the chicken to a bowl and cover.
- Add the curry paste mixture to the pan and cook for 20-30 seconds until fragrant. Add a few tablespoons of the chicken broth, stirring until the paste is a smooth sauce. Then add the remaining broth and coconut milk. Bring to a simmer while the noodles cook.
- Add the cooked noodles to the simmering broth before serving.
- Add the noodles to bowls before spooning over the remaining broth. Top with the chicken and your choice of garnishes like sliced cucumbers, scallions, toasted sesame seeds, and chili crisp.
Notes
Recipe adapted from Pinch of Yum's miso peanut ramen bowls.
Nutrition Information:
Yield: 4 Serving Size: 1 servingAmount Per Serving: Calories: 445Total Fat: 12gCarbohydrates: 45gProtein: 38g
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