Description
This fiery chicken ramen with creamy garlic sauce is the perfect fusion of heat and comfort. Tender spicy chicken tops garlicky, velvety noodles tossed in a rich cream sauce for a gourmet-style ramen bowl that’s quick, bold, and unforgettable.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil or sesame oil
- 1 tsp garlic powder
- ½ tsp paprika
- ¼–½ tsp cayenne pepper or red chili flakes
- Salt and black pepper, to taste
- 1–2 tsp sriracha or hot sauce (optional)
- For the Creamy Garlic Sauce:
- 2 tbsp butter
- 3–4 garlic cloves, minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 tbsp soy sauce
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- For the Ramen:
- 2 packs ramen noodles (seasoning packets discarded)
- 2 green onions, sliced (for garnish)
- 2 soft-boiled eggs (optional)
- Sesame seeds or chili oil (optional toppings)
Instructions
- Season chicken with garlic powder, paprika, cayenne, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Cook chicken until golden and cooked through (5–6 minutes per side). Brush with sriracha for extra spice. Let rest, then slice.
- In a separate saucepan, melt butter and sauté garlic until fragrant (about 1 minute).
- Add chicken broth, cream, and soy sauce. Simmer until slightly thickened (4–6 minutes).
- Stir in Parmesan (if using), and season with salt and pepper to taste.
- Cook ramen noodles according to package instructions. Drain and toss in the garlic cream sauce.
- Plate noodles and top with sliced spicy chicken. Garnish with green onions, soft-boiled egg, sesame seeds, or chili oil.
Notes
- For a dairy-free version, use coconut milk and omit Parmesan.
- Swap chicken with shrimp, tofu, or leftover rotisserie chicken.
- Add greens like spinach or bok choy for a veggie boost.
- Marinate soft-boiled eggs in soy sauce for a deeper umami flavor.
