This soul-warming bowl of spicy chicken udon with ramen eggs brings the heat and depth in every slurp. Thick, chewy udon noodles swim in a rich, spicy ginger garlic broth, layered with flavor and just the right amount of kick. Tender pieces of gochujang-soy marinated chicken add smoky heat and umami, while soft ramen eggs, wilted spinach, bok choy, and fresh scallions round out the bowl with color, texture, and balance. Comforting, spicy, and deeply satisfying—this is a noodle soup that doesn’t hold back.
Udon is super easy and pretty quick to make, but is deeply satisfying and filling as well as healthy. I marinated boneless skinless chicken in a mix of gochujang, soy, rice vinegar, and sesame oil and then sautéed it. A rick broth was made from the browned on bits, ginger, garlic, soy and some chicken powder for extra flavor. You can find my recipe for making the ramen eggs used in this dish here. Adding wilted spinach and blanched bok choy adds fresh flavor and rounds out the dish to a complete meal. Serve with sliced scallions, hot sauce, or extra vinegar on the side.
Spicy Chicken Udon with Ramen Eggs
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts cut into chunks
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp salt
- 1/4 cup soy sauce low sodium, if using regular decrease the salt by 1/2
- 1 tbsp rice vinegar
- 1 tbsp oil for cooking chicken
For the soup:
- 6 garlic cloves minced
- 1 4 inch piece ginger peeled and minced
- 2 scoops chicken powder
- 1 tbsp sesame oil
- 1/4 cup soy sauce
- 3 cups cut up bok choy washed
- 2 cups wilted spinach
- 4 ramen eggs
- sliced scallions
- 4 servings udon noodles I use frozen ones from the Asian market
- hot sauce, vinegar etc for serving
Instructions
- Marinate the chicken in all the ingredients but the oil for frying. I marinated mine about 30 minutes. You can marinate for a few hours or just a few minutes.
- Heat oil in a large stock pot over medium high heat and add the chicken. Cook, stirring occasionally, until browned and cooked through. Remove chicken to a plate, leaving the browned on bits in the pan.
- Add the chopped ginger and garlic to the stock pot, adding a bit more oil if needed. Stir, reducing heat to medium, for a few minutes. Add 6 cups of water, along with the sesame oil, soy sauce, and chicken powder. Bring to a simmer. Use the soup broth to blanche the spinach and bok choy, removing them with a skimmer after 1 minutes.
- Cook udon according to the package. Drain and divide into 4 bowls. Lay some chicken, spinach, bok choy and a cut egg over each. Bring the broth to boiling, then ladle over the bowl so that all the ingredients get rewarmed. Top with sliced scallions and serve with sriracha, rice vinegar or other condiments.