Diced Chicken Ramen Bowl

Diced Chicken Ramen Bowl

Diced Chicken Ramen Bowl.png




2 cups

Fire-roasted red peppers

12 cloves


¾ cup

Red chili flakes

¾ cup


½ cup, plus extra for seasoning

Kosher salt

1 cup

Cilantro, fresh

2 cups

Olive oil

1 gallons

Ramen noodles

½ gallon

Chicken broth

½ gallon

Beef broth


Eggs, large

6 cups

Baby spinach

2 bunches

Scallions, sliced

for garnish


Show ingredients


  1. In the bowl of a food processor, chop the fire-roasted red peppers, garlic, red chili flakes, cumin, salt and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.
  2. Bring a pot of water to a boil, then cook the ramen noodles according to package directions. Drain, rinse with cold water then drain again. Set aside.
  3. Bring a small saucepan of water to a boil. Carefully lower refrigerator-cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.
  4. Heat the chicken and beef broth until hot. Divide the ramen noodles into bowls, top with spinach, pork slice and egg. Ladle the broth, then top with scallions and cilantro.
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