Char Siu Chicken Ramen

Char Siu Chicken Ramen is a meal I never get tired of making, or eating. It’s savory, a little smoky, and meaty without beign heavy. It’s just the best kind of comfort food. The ramen noodles soak up the soy-garlic broth, and the slices of sticky, slightly charred chicken bring a bold pop of flavor. Toss in a jammy egg, some baby spinach, and a handful of scallions, and you’ve got a noodle bowl that delivers every time.

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I love this dish because it combines the deep caramelized sweetness of Chinese-style Char Siu and the cozy, slurpable comfort of Japanese ramen. It’s not traditional, but when you put these two things in the same bowl, they make sense together. The balance of salty broth, chewy noodles, and sweet-savory meat just works.

Making Char Siu Chicken Ramen at home isn’t complicated. You can marinate the chicken ahead of time and roast it while you prep everything else. The broth comes together quickly, and the real payoff is how the sticky-sweet chicken transforms a basic ramen setup into a restaurant-worthy dish. Roast extra chicken thighs if you want—you’ll thank yourself when they become the base for another meal later in the week.

Ingredient Notes

Shaoxing wine adds depth and a slight edge to the marinade—it’s worth tracking down, though dry sherry, dry white wine, or dry sake will do in a pinch. 

Chinese five-spice powder brings warmth and complexity. If you don’t have it, you can substitute any or all of the spices that make up the classic mix: star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns.

You can skip the red food coloring if you prefer; it’s there mostly for looks. 

How To Make Char Siu Chicken Ramen

Even with roasted chicken and a seasoned broth, this comes together more easily than you might think.

1. Make a quick marinade, coat the chicken, and let it rest while the oven heats.
2. Roast until cooked through, then finish under the broiler to caramelize the edges. Slice thin.
3. Simmer the broth with its seasonings while the chicken cooks.
4. Cook the noodles directly in the broth so they soak up extra flavor.
5. Build your bowls with noodles, broth, chicken, and toppings.

Expert Tips for Success

This recipe is flexible, but a few smart moves will make it shine.
• Marinate the chicken overnight if you have time—it deepens the flavor.
• Stick with boneless thighs. They stay juicy and absorb the marinade best.
• Broiling caramelizes the honey in the marinade, giving you those signature lacquered edges.
• Soft-boiled eggs with jammy centers add texture that balances the richness of the broth.

More Ways to Use Ramen Noodles

Ramen noodles aren’t just for soup. Their springy chew makes them just as good in stir-fries or chilled salads, where they hold sauce without turning gummy the way spaghetti or udon sometimes do. If you want more ideas, try my General Tso’s Chicken and Ramen or Ramen Salad. Both are quick and unapologetically bold in the best way.

You can also use ramen noodles in Garlic Chili Oil Noodles, Scallion Noodles, or Spicy Garlic Beef Noodles.