Blackstone Chicken Ramen Noodle Bowl
This Chicken Ramen Noodle Bowl has griddled chicken thighs, noodles, veggies, perfect jammy eggs, and a sauce that brings it all together. It's fast, filling, and hits the spot between takeout flavor and home-cooked comfort food. Plus, it's ready in about 35 minutes, and easy enough for a weeknight!
Blackstone Chicken Ramen Noodle Bowl
I'm so in love with chicken thighs right now. They're cheaper than beef, forgiving to cook, and take on pretty much any flavor you throw at them. They freeze well too, so if you think further ahead than I do, grab a big pack on sale and freeze it in meal-sized portions.
This one comes together in about 30 to 35 minutes on the Blackstone griddle, and it still feels like something you'd order from your favorite spot. It's a bit of a fusion dish, not tied down to one specific style, and I love it that way.
There's a little ramen shop influence in the jammy eggs, a little Pho influence in the fresh veggies and herbs, and a whole lot of "whatever tastes good together" going on here. This is not "authentic" ramen, but is tastes amazing so don't let that throw you off.
Why You'll Love This Recipe
- Quick And Satisfying - Comes together in about 30 to 35 minutes without skimping on flavor.
- Crowd-Pleasing - Easy to customize and hard to mess up.
- Great Texture - Juicy chicken, crisp veggies, and jammy eggs in every bite.
- Bold Flavor - A sweet, spicy, savory sauce keeps every bite interesting.
- Great For Meal Prep - Cook the chicken and eggs ahead, then assemble fresh when you're ready to eat.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
For The Chicken
- Boneless Skinless Chicken Thighs - Stay juicy on the griddle and bring rich flavor. Chicken breast works too if you want something leaner.
- Salt - Basic seasoning that brings out the flavor of the meat.
- Garlic Powder - Adds sharp, savory depth. A little goes a long way.
- Onion Powder - Builds out the base flavor of the chicken.
- Cayenne Powder - Just enough heat to keep things interesting. Adjust to taste.
- Oil - Helps the chicken and veggies sear on the griddle. Use canola or vegetable oil.
For The Vegetables And Noodles
- Bell Pepper - Adds sweetness and crunch. Any color works, red is the sweetest.
- Carrot - Julienned for quick cooking. Balances the heat with natural sweetness.
- Onion - Slightly charred, it adds another layer of savory.
- Ramen Noodles - Quick to cook and great for soaking up sauce.
- Romaine Lettuce - Adds fresh crunch right before serving.
For The Sauce
- Teriyaki Sauce - Sweet and savory sauce that anchors the whole dish.
- Sriracha - Brings heat and a little tang.
- Sesame Oil - Toasty flavor boost. A little bit changes the whole dish.
For The Toppings
- Eggs - Boiled for a perfect jammy center.
- Sesame Seeds - Finishing touch for crunch and visual appeal.
My Spicy Tonkotsu Miso Ramen is a multi-day labor of love, but so worth it.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Grill The Chicken - Preheat the griddle to 375°F. Season the chicken with salt, garlic powder, onion powder, and cayenne. Cook in oil for 4 to 5 minutes per side until it hits 165°F. Rest 5 minutes, then slice.
- Grill The Veggies - Add the bell pepper, carrot, and onion to the griddle. Cook 4 to 5 minutes until softened with a little char.
- Make The Sauce - Mix the teriyaki sauce, sriracha, and sesame oil in a small bowl.
- Boil The Eggs - Bring water to a boil. Lower the eggs in gently. Boil for 7 minutes, then transfer to an ice bath for 2 minutes. Peel and halve.
- Assemble - Toss the cooked ramen with the grilled veggies and sauce. Divide into bowls. Top with sliced chicken, Romaine, eggs, and sesame seeds.
My Traeger Chicken Vermicelli Bowls are another favorite!
Recipe FAQ
Store the chicken, eggs, and noodles separately in airtight containers in the fridge. They'll hold for about 2 days. Keep the lettuce fresh by storing it dry and separate.
Reheat the chicken and noodles on the griddle or in a skillet until just warmed through. The eggs are best cold or at room temp. Don't microwave the lettuce.
Yes. Cook the chicken and boil the eggs up to 2 days ahead. Chop the veggies but cook them fresh so they keep some bite and don't go soggy.
Swap the chicken for tofu, shrimp, or thin-sliced steak. Use soba or rice noodles instead of ramen. Add shredded cabbage, mushrooms, or snap peas if you're low on carrots or peppers. Chili garlic sauce or sambal oelek can sub in for sriracha.
Try my Fried Pork Dumplings!
Serving Suggestions
- Pork Egg Rolls
- Vietnamese-Style Spring Rolls
- Miso Soup
- Tonkotsu Pork Ramen Broth - if you'd like to turn this into a soup instead. If you go that route, skip the Romaine and add some sesame spinach in its place.
More Main Dish Recipes
Pin For Later
Blackstone Chicken Ramen Noodle Bowl
Grilled chicken, ramen noodles, crisp veggies, and jammy eggs come together fast in this bold, saucy Chicken Ramen Noodle Bowl. Ready in 35 minutes.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne powder
- 2 tablespoons oil (for the griddle)
For the Vegetables and Noodles
- 1 medium bell pepper, chopped
- 1 large carrot, julienned
- ¼ cup chopped onion
- 1 pound ramen noodles, cooked without seasoning packet
- 1 cup chopped Romaine lettuce
For the Sauce
- 2 tablespoons teriyaki sauce
- 2 teaspoons sriracha
- ½ teaspoon sesame oil
For the Toppings
- 4 eggs
- 1 teaspoon sesame seeds
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Cook the Chicken - Preheat the Blackstone griddle to 375°F. Season the chicken thighs with salt, garlic powder, onion powder, and cayenne. Add the oil to the griddle and cook the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F. Remove from the griddle, let rest for 5 minutes, then slice into strips.
- Griddle the Vegetables - Add the bell pepper, carrot, and onion to the griddle with a little more oil if needed. Cook until slightly softened with a bit of char, about 4–5 minutes.
- Mix the Sauce - In a small bowl, stir together the teriyaki sauce, sriracha, and sesame oil.
- Jammy Eggs (Stovetop) - Fill a saucepan with water and bring it to a boil. Gently lower in the eggs and boil for 7 minutes. Transfer the eggs immediately to an ice water bath for 2 minutes. Peel and cut in half.
- Assemble the Bowl - Toss the cooked ramen noodles with the grilled vegetables and sauce. Divide between bowls. Top with sliced chicken, Romaine lettuce, jammy eggs, and a sprinkle of sesame seeds.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 460Total Fat: 25gSaturated Fat: 6gUnsaturated Fat: 19gCholesterol: 324mgSodium: 1210mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 38gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
