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Spicy Chicken Ramen Bowl with Pickled Celery

Spicy Chicken Ramen Bowl with Pickled Celery is a delightful fusion of spicy, savory and tangy flavors, perfect for a comforting meal. This dish combines the bold kick of red pepper flakes and the fresh zest of lime-marinated chicken with pickled celery, a unique and flavorful recipe.

The pickled celery offers a crisp texture and sour contrast to the rich broth and tender noodles. Infused with vinegar, garlic and mustard, it brings a sweet, sour and salty flavor to the bowl, balancing the spicy elements.

The chicken is marinated in red pepper, lime juice and garlic powder, which delivers a spicy and savory kick. Grilling the chicken keeps the meat juicy and tender, which pairs nicely with the ramen noodles. The marinade pairs perfectly with the soy sauce and chicken broth in the soup, creating a rich, flavorful base that is savory and comforting.

The soup features a blend of sautéed onions, bell peppers, tomatoes, garlic and ginger. Adding red pepper flake and fresh ginger further elevates the broth's flavors. Soy sauce adds umami to the recipe. To finish the recipe, garnish with fresh green onions and cilantro, adding freshness and aromatics.

This Spicy Chicken Ramen Bowl with Pickled Celery is perfect for a cozy night in or a casual dinner. It's more than just a meal—it's an exciting experience of flavors, making it the perfect recipe for those looking for a homemade ramen recipe.

Prep Time: 20 minutes (plus 2 hours to cool)   |   Cook Time: 30 minutes   |   Total Time: 50 minutes (plus 2 hours to cool)   |   Servings: 4

Ingredients:

Pickled Celery:

  • 4 stalks celery, cut into thirds
  • 1 cup  Tuscan Garden  White Vinegar
  • ¼ cup  Baker’s Corner  Granulated Sugar
  • 1 tablespoon  Stonemill  Iodized Salt
  • 4 cloves garlic, smashed
  • 1 tablespoon  Burman’s  Spicy Brown Deli Mustard
  • 1 teaspoon  Stonemill  Crushed Red Pepper
  • 1 tablespoon  Stonemill  Peppercorn Grinder   

Chicken:

  • 4  Kirkwood  Chicken Tenderloins
  • 1 tablespoon  Stonemill  Crushed Red Pepper
  • 2 tablespoons lime juice
  • 1 teaspoon  Stonemill  Garlic Powder
  • ¼ teaspoon  Stonemill  Iodized Salt
  • ½ teaspoon  Stonemill  Ground Black Pepper

Soup:

  • 2 tablespoons  Carlini  Vegetable Oil
  • 1 white onion, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • 2 Roma tomatoes, thinly sliced
  • 5 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon  Stonemill  Crushed Red Pepper
  • 2 tablespoons  Tuscan Garden  White Vinegar
  • 2 tablespoons Burman's  Reduced Sodium Soy Sauce
  • 6 cups  Chef’s Cupboard  Chicken Broth
  • 2   3-ounce packages Maruchan Top Ramen Chicken Flavor, noodles only
  • 1 tablespoon thinly sliced green onions
  • 2 tablespoons cilantro, chopped

Directions:                                   

  1. Heat grill to high.
  2. For the pickled celery: Place celery in a canning jar. Combine remaining ingredients in a small saucepan and bring to a boil. Pour pickling liquid over celery and reserve. Allow celery to cool completely. Cut into thin slices.
  3. For the chicken: Combine all ingredients in a resealable bag. Make sure chicken is well coated. Allow chicken to marinate for 1 hour in refrigerator.
  4. Grill chicken until internal temperature reaches 165°. Cut chicken into thin slices and reserve.
  5. For the soup: In a medium pot, heat oil over high heat. Add onion, pepper, tomatoes, garlic and ginger, sauté until onion is softened.
  6. Add red pepper flake, vinegar, soy sauce and broth to pot and bring to boil.
  7. Add noodles and cook until softened, about 3-5 minutes. Add reserved chicken.
  8. Divide between four bowls, garnish with pickled celery, green onions and cilantro.

TIP: Pickle celery and marinate chicken overnight to reduce preparation time.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen