Taylor's Chai Tea Chicken Noodles

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A spiced chicken and noodle dish infused with Indian-inspired chai flavors, celebrating the growing diversity of U.S. households. This Indian-inspired pasta recipe, ready in about 65 minutes, pairs chicken thighs, ramen noodles, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups ramen noodles
• 1 cup coconut milk
• 10 green tea leaves
• 1 cinnamon stick
• 3 cardamom pods
• 1 tbsp, grated ginger
• 3 cloves, minced garlic
• 1/2 tsp turmeric
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a pot, bring 4 cups water to a boil. Add 10 green tea leaves, 1 cinnamon stick, 3 cardamom pods, 1/2 tsp turmeric, 1 tsp coriander, 1 tsp salt, and 1/2 tsp pepper. Simmer for 10 minutes. Remove tea and spices.
2. Step 2: Add 1.5 lbs chicken thighs to the tea broth. Simmer for 20 minutes until tender. Shred meat and set aside.
3. Step 3: In the same pot, cook 2 cups ramen noodles according to package instructions. Drain and reserve 1/2 cup pasta water.
4. Step 4: Stir in 1 cup coconut milk, 1 tbsp grated ginger, 3 minced garlic cloves, and 1 tsp salt. Cook for 5 minutes. Fold in shredded chicken and 1/2 cup pasta water. Serve immediately.