Serrano Chili Chicken Ramen Noodle Bowl
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  • 1/2 cup thin sliced yellow onion
  • 1 tbsp chopped garlic
  • 4 cups low sodium chicken broth
  • 4 oz ramen noodles
  • 1/4 cup matchstick carrots
  • 1 fresh jalapeno pepper, sliced thin for garnish
  • 2 tbsp sliced green onions, garnish
  • 1/4 cup fresh cilantro leaves, garnish
  • 3 fl oz Serrano Chili Sauce (KG5028HG)
  • 8 oz grilled chicken breast, slices
  • 1/2 cup Shiitake mushrooms, sliced
  • 1 cup baby spinach


  1. Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes.
  2. Add garlic and cook about 30 seconds more.
  3. Add chicken broth, Shiitake mushrooms, baby spinach, Serrano Chili Sauce (KG5028HG) and ramen noodles. Bring to a boil. Reduce heat and simmer about 5 minutes.
  4. Place sliced chicken, mushrooms, and baby spinach around bowl.
  5. Split into two bowls or one large bowl.
  6. Garnish with torn cilantro, matchstick carrots, green onions, and jalapeno slices.