Sesame Orange Chicken Ramen is a cozy, flavorful bowl packed with juicy chicken, savory broth, and fresh, vibrant toppings. This sesame orange chicken ramen combines the zesty sweetness of fresh orange with rich, nutty sesame flavors, all layered with a creamy miso broth and tender ramen noodles. Each ingredient has been carefully chosen to create a balance of flavors that make this ramen irresistible.
This Sesame Orange Chicken Ramen recipe brings together the zest of citrus, the nutty depth of sesame, and the creamy, umami-rich flavors that make ramen so satisfying. Inspired by Asian flavors with a touch of fusion, this dish features caramelized chicken thighs, a rich broth, and fresh, crunchy toppings. It's ideal for cozy nights and can be adapted for various dietary preferences, making it both versatile and comforting.
This recipe was inspired by my delicious teriyaki chicken ramen but with some tasty sesame orange flavors. If you like asian inspired dishes you should also try my spicy salmon rice bowls.
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Ingredients
For the Sesame Orange Chicken Thighs
Chicken Thighs – I like using chicken thighs for their rich flavor and tender texture, perfect for searing until caramelized and juicy.
Honey – Adds a touch of sweetness that complements the orange juice and caramelizes beautifully when seared.
Light Soy Sauce & Dark Soy Sauce – Light soy sauce provides saltiness, while dark soy sauce brings a richer depth and color.
Orange Juice – Freshly squeezed orange juice adds a zesty sweetness, brightening up the entire dish.
Sesame Oil – Just a hint of sesame oil enhances the nutty, rich flavors in this sesame orange chicken ramen marinade.
For the broth
Tahini (Sesame Paste) – Brings a creamy texture with nutty undertones, essential for adding depth to the broth.
Orange Juice – A dash of orange juice in the broth mirrors the marinade’s citrus notes, balancing savory and sweet flavors.
Sesame Oil – Adds an extra layer of nutty richness that complements the tahini.
Miso Paste – Miso paste is my go-to for umami richness; it pairs perfectly with sesame and orange for a savory depth in the broth.
Garlic & Ginger – Fresh garlic and ginger provide a warm, aromatic base to the ramen, enhancing its Asian-inspired profile.
Chicken Broth – High-quality chicken broth is key here for a rich, full-bodied flavor in the soup.
Coconut Milk – Adds creaminess and smoothness, balancing the tangy citrus and making each spoonful velvety.
Ramen toppings
Ramen Noodles – The chewy, springy texture of ramen noodles is essential in this dish.
Spring Onions – For a fresh crunch and sharp flavor contrast.
Chili Oil – Adds a touch of heat and depth; feel free to adjust the quantity to your spice preference.
Sesame Seeds – For a nutty, crunchy finish to garnish the bowl.
Tenderstem Broccoli or Pak Choi – Adds freshness and texture, steamed for tenderness without losing that vibrant color.
See recipe card for quantities.
Instructions
- Step 1: Begin by marinating the chicken thighs. Combine honey, light and dark soy sauces, orange juice, and sesame oil in a bowl. Add the chicken thighs, coating them evenly. Set aside to let the flavors infuse while you prepare the rest of the dish. While the chicken marinates, prepare your toppings. Slice the spring onions, trim and rinse the tenderstem broccoli or pak choi, and prepare the ramen eggs. For soft-boiled eggs, boil them for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop further cooking.
- Step 2: In a large pot over medium-high heat, add tahini, miso paste, garlic, ginger, light and dark soy sauces. Whisk everything together until a thick paste forms, releasing its aroma.
- Step 3: Gradually pour in the chicken broth while continuing to whisk to dissolve the paste. Add the coconut milk and orange juice, bring the mixture to a boil, then reduce to a simmer. Let the broth simmer gently as you cook the chicken.
- Step 4: Heat a large skillet over medium-high heat with a little cooking oil. Sear the marinated chicken thighs for 4-5 minutes on each side until they develop a charred, caramelized crust. Once cooked through, slice them thinly for serving.
5. Step 5: Cook the ramen noodles according to package directions. To steam the tenderstem broccoli or pak choi, place a steamer basket or sieve over the simmering ramen broth pot, add the greens, cover with a lid, and steam for 5 minutes until tender.
In each bowl, place a bed of cooked noodles and ladle the hot broth over them, I like to strain the broth first or sieve it over the bowls to avoid getting pieces of garlic and ginger in my broth. Arrange sliced chicken on top, along with a soft-boiled egg, steamed greens, and a garnish of spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.
Hint: Marinating the chicken in honey and soy sauce helps it caramelize nicely. To prevent burning, cook on medium-high heat and avoid moving the chicken until a good sear forms on each side.
Substitutions
For the Sesame Orange Chicken
Chicken Thighs – Chicken breast or pork tenderloin work well for similar texture and flavor. Try firm tofu for a vegetarian option.
Honey – Maple syrup or brown sugar add a similar sweetness and caramelization.
Light Soy Sauce & Dark Soy Sauce – Tamari is great for a gluten-free option, or go with coconut aminos for a slightly sweeter flavor.
Orange Juice – Lemon juice adds a tangy flavor, or try lime juice for a zesty twist.
Sesame Oil – Olive oil has a milder flavor, while toasted peanut oil brings a nutty profile.
For the broth
Tahini (Sesame Paste) – Peanut butter or sunflower seed butter offer a similar creamy texture.
Miso Paste – Soy sauce gives an umami depth, or go with fish sauce for a savory, salty flavor.
Garlic – Garlic powder works (use ¼ teaspoon per clove), or try shallots for a milder, sweet taste.
Ginger – Ground ginger (¼ teaspoon per teaspoon fresh) or galangal for a citrusy twist.
Chicken Broth – Vegetable broth gives a lighter flavor, or use mushroom broth for an earthy depth.
Coconut Milk – Heavy cream provides a creamy texture, or use oat milk for a dairy-free alternative.
For the toppings
Ramen Noodles – Udon noodles have a similar chew, or try soba noodles for an earthier flavor.
Spring Onions – Chives or leeks give a green, oniony taste.
Chili Oil – Sriracha or red pepper flakes bring a similar heat.
Sesame Seeds – Chopped peanuts add crunch, or use toasted pumpkin seeds.
Tenderstem Broccoli or Pak Choi – Spinach is quick to cook and mild, or green beans for extra crunch.
Variations
Spicy Sesame Orange Ramen - Add a teaspoon of sriracha or a tablespoon of chili garlic sauce to the broth for a spicy kick that complements the sweetness of the orange. Top with extra chili oil for a heat boost!
Vegetarian Sesame Orange Ramen - Swap the chicken with crispy tofu and use vegetable broth instead of chicken broth. Add more greens like spinach or bok choy for a hearty, plant-based meal that’s still packed with flavor.
Coconut-Lime Ramen - Replace orange juice with fresh lime juice and increase the coconut milk to create a Thai-inspired twist. Garnish with fresh cilantro, a few red chili slices, and a splash of fish sauce for extra depth.
Equipment
Large pot for the broth
Large skillet
Sieve or strainer
Medium pot for soft boiling eggs
Storage
Store any leftover Sesame Orange Chicken Ramen in separate containers to preserve freshness and texture. The broth should be stored in an airtight container in the refrigerator for up to 3 days. Place noodles in a separate container to avoid them soaking up too much broth, which can make them mushy. Reheat the broth over low heat on the stovetop or in the microwave until steaming. The noodles, chicken, and other toppings can be reheated briefly in the microwave to avoid overcooking.
For freezing, store only the broth (without noodles or fresh toppings) in a freezer-safe container for up to 2 months. Defrost in the fridge overnight, then reheat on the stovetop. When serving, prepare fresh noodles and toppings. This method maintains the quality of each component, allowing you to enjoy a restaurant-quality meal even as leftovers.
Top Tip
Place a steamer basket or sieve over the pot while cooking the noodles to steam tenderstem broccoli or pak choi. This method adds flavor to the greens without extra pots and keeps the kitchen efficient.
FAQ
Chicken ramen is often favored for its rich, comforting flavor and versatility. Chicken adds a savory, hearty element to the broth, making it deeply satisfying. It pairs well with various seasonings, vegetables, and noodles, enhancing the dish’s depth without overpowering other flavors.
Chicken ramen typically includes a chicken-based broth, tender chicken pieces, ramen noodles, and toppings like soft-boiled eggs, green onions, and sesame seeds. Seasonings like soy sauce, garlic, and ginger add depth, while greens like bok choy or spinach add texture and freshness.
Chicken-based ramen is commonly called "Shio Ramen" if seasoned with salt or "Shoyu Ramen" if seasoned with soy sauce. In Japanese, chicken-based ramen may also be referred to as "Toripaitan" ramen, indicating a rich, creamy chicken broth.
Related
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Pairing
These are my favorite dishes to serve with this sesame orange noodle soup:
Recipe
Sesame Orange Chicken Ramen Noodle Soup Recipe
Equipment
- Large pot - for the broth
- Large skillet
- Sieve or strainer
- Medium pot for soft boiling eggs
Ingredients
Chicken
- 500 g chicken thighs
- 1 tablespoon honey
- 1 tablespoon light soy sauce
- ½ orange juiced
- 1 teaspoon sesame oil
- 1 teaspoon cooking oil
Broth
- 1 tablespoon tahini sesame paste
- ½ orange juiced
- 1 teaspoon sesame oil
- 2 teaspoon miso paste
- 2 cloves Garlic
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon minced ginger
- 6 cups chicken broth 1.4L I like to use high quality for flavour
- ½ cup coconut milk 120ml
Toppings
- 400 g ramen noodles
- 3 spring onions
- 2 teaspoon chilli oil
- 4 eggs
- 1 teaspoon sesame seeds
- 200 g tenderstem broccoli or pak choi
Instructions
- Begin by marinating the chicken thighs. Combine honey, light and dark soy sauces, orange juice, and sesame oil in a bowl. Add the chicken thighs, coating them evenly. Set aside to let the flavors infuse while you prepare the rest of the dish.500 g chicken thighs, 1 tablespoon honey, 1 tablespoon light soy sauce, ½ orange, 1 teaspoon sesame oil
- While the chicken marinates, prepare your toppings. Slice the spring onions, trim and rinse the tenderstem broccoli or pak choi, and prepare the ramen eggs. For soft-boiled eggs, boil them for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop further cooking.3 spring onions, 200 g tenderstem broccoli or pak choi, 4 eggs
- In a large pot over medium-high heat, add tahini, miso paste, garlic, ginger, light and dark soy sauces. Whisk everything together until a thick paste forms, releasing its aroma.1 tablespoon tahini, ½ orange, 1 teaspoon sesame oil, 2 teaspoon miso paste, 2 cloves Garlic, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon minced ginger
- Gradually pour in the chicken broth while continuing to whisk to dissolve the paste. Add the coconut milk and orange juice, bring the mixture to a boil, then reduce to a simmer. Let the broth simmer gently as you cook the chicken.6 cups chicken broth 1.4L, ½ cup coconut milk 120ml
- Heat a large skillet over medium-high heat with a little cooking oil. Sear the marinated chicken thighs for 4-5 minutes on each side until they develop a charred, caramelized crust. Once cooked through, slice them thinly for serving.1 teaspoon cooking oil
- Cook the ramen noodles according to package directions. To steam the tenderstem broccoli or pak choi, place a steamer basket or sieve over the simmering ramen broth pot, add the greens, cover with a lid, and steam for 5 minutes until tender.400 g ramen noodles
- In each bowl, place a bed of cooked noodles and ladle the hot broth over them, I like to strain the broth first or sieve it over the bowls to avoid getting pieces of garlic and ginger in my broth. Arrange sliced chicken on top, along with a soft-boiled egg, steamed greens, and a garnish of spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.2 teaspoon chilli oil, 1 teaspoon sesame seeds
