It is 6pm. You are tired. Dinner needs to happen fast.
This High Protein Honey Garlic Ramen is your new secret weapon. It delivers a restaurant-style experience right in your own kitchen. You can have a hearty, warm meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This dish is perfect for those busy winter nights. It is warming, satisfying, and incredibly budget-friendly for families. You get the comfort of noodles with a healthy, protein-packed punch.
Each serving offers over 35g of protein. This keeps you full and energized. It is a total crowd-pleaser that even picky eaters will enjoy. You will love how simple the cleanup is after cooking.
Simple Method
Making this ramen is much easier than it looks. You start by boiling the perfect jammy eggs. Then, you sauté the chicken until it is golden brown and tender. Even if you are a beginner, you can master this glaze. Everything comes together in one pan for minimal stress.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh ginger and garlic makes a huge difference in flavor.
- 400g boneless skinless chicken breast, diced into 1-inch pieces
- 150g dry ramen noodles
- 2 large eggs
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 60ml low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 20g green onions, thinly sliced
- 5g toasted sesame seeds
Step-by-Step
- Bring a pot of water to a boil. Add the eggs and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, then peel and halve once cooled.
- Cook the ramen noodles in boiling water according to package instructions. Drain and set aside.
- In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, and grated ginger.
- Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes until cooked through and golden brown.
- Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour the honey-soy mixture into the skillet. Stir in the cornstarch slurry. Simmer for 1-2 minutes until the sauce thickens into a glaze.
- Add the cooked noodles to the skillet. Toss thoroughly to coat the noodles and chicken in the sauce.
- Divide the ramen into two bowls. Top each with one halved soft-boiled egg, sliced green onions, and sesame seeds.
- Serve immediately.
Best Ways to Enjoy It
Serve this ramen in big, deep bowls to keep it warm. It is perfect for a cozy night in with a loved one. Pair it with a simple side of steamed broccoli. Set the table, light a candle, and enjoy your homemade masterpiece.
Storage & Reheating
You can store leftovers in an airtight container. They will stay fresh in the fridge for up to three days. This makes it a fantastic meal prep option for busy work weeks. To reheat, use a skillet with a splash of water. This keeps the noodles from drying out and restores the creamy glaze.
Recipe Tips
- Do not skip the ice bath for the eggs.
- Use a kitchen timer for perfectly jammy centers.
- Avoid overcooking the noodles to keep them firm.
- Grate your ginger fresh for the best aroma.
- Double the sauce if you like it extra saucy.
- Add a handful of fresh spinach at the end for greens.
- Swap chicken for shrimp for a quick variation.
Ways to Switch It Up
- Use brown rice noodles for a gluten-free version.
- Swap honey for maple syrup for a different sweetness.
- In summer, add fresh julienned carrots for crunch.
- Increase sriracha if you love a spicy kick.
FAQs
Can I make this ahead of time?
Yes, you can prep the chicken and sauce early. Simply toss with fresh noodles when you are ready to eat. This keeps the texture perfectly tender.
What if I don’t have rice vinegar?
You can use apple cider vinegar as a substitute. It provides a similar tang that balances the honey. Your ramen will still taste absolutely delicious.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein Honey Garlic Ramen
Ingredients
- 400 g boneless skinless chicken breast, diced into 1-inch pieces
- 150 g dry ramen noodles
- 2 large egg s
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 60 ml low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1 teaspoon srirach a
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 20 g green onions, thinly sliced
- 5 g toasted sesame seeds
Instructions
- Bring a pot of water to a boil. Add the eggs and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, then peel and halve once cooled.
- Cook the ramen noodles in boiling water according to package instructions. Drain and set aside.
- In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, and grated ginger.
- Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes until cooked through and golden brown.
- Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour the honey-soy mixture into the skillet. Stir in the cornstarch slurry. Simmer for 1-2 minutes until the sauce thickens into a glaze.
- Add the cooked noodles to the skillet. Toss thoroughly to coat the noodles and chicken in the sauce.
- Divide the ramen into two bowls. Top each with one halved soft-boiled egg, sliced green onions, and sesame seeds.
- Serve immediately.
