Description
This fiery chicken ramen features juicy marinated chicken, a dreamy creamy garlic sauce, and springy noodles, all topped with fresh veggies and a kick of chili. It’s a quick, bold, and deeply satisfying noodle bowl perfect for cozy nights or busy weeknights.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 tablespoons chili paste (sambal oelek or gochujang)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter (or olive oil)
- 6 cloves garlic, finely minced
- 1 small yellow onion, finely diced
- 1 tablespoon all-purpose flour (or gluten-free flour blend)
- 1 1/4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt, to taste
- 3 packs ramen noodles (about 9 oz total, discard seasoning packets)
- 2 green onions, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup baby spinach (or chopped bok choy)
- Soft-boiled eggs, halved (optional)
- Chili oil or chili flakes, to taste
- Toasted sesame seeds, for garnish
- Lime wedges, for serving (optional)
Instructions
- In a small bowl, combine chili paste, soy sauce, sesame oil, garlic powder, and black pepper. Add sliced chicken and toss to coat. Marinate for at least 10 minutes (up to 30 minutes for more flavor).
- In a large skillet or wok, melt butter over medium heat. Add minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent, without browning the garlic.
- Sprinkle in flour, stirring constantly for 1 minute.
- Slowly pour in chicken broth, whisking to avoid lumps. Once smooth and simmering, add heavy cream, soy sauce, sugar, and a pinch of salt. Simmer gently for 3-4 minutes until thickened.
- Push sauce to one side of the skillet (or transfer to a bowl). Add marinated chicken in a single layer. Cook over medium-high heat for 3-4 minutes per side, until just cooked through and browned.
- Return sauce (if removed) and stir to combine. Simmer for 1-2 more minutes.
- Meanwhile, bring a medium saucepan of water to a boil. Add ramen noodles and cook according to package instructions (3-4 minutes). Drain and rinse briefly with hot water.
- Divide cooked noodles among bowls. Ladle creamy garlic chicken and sauce over the top.
- Top with green onions, shredded carrots, spinach or bok choy, and soft-boiled eggs (if using).
- Finish with chili oil, sesame seeds, and a squeeze of lime. Serve immediately.
Notes
Adjust chili paste to taste for spice level. For dairy-free, use coconut milk. For gluten-free, use gluten-free ramen and flour, and tamari instead of soy sauce. Marinating the chicken, not rushing the garlic, and tasting as you go are key for best results. Store noodles and sauce separately for leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 large bowl (about 1/4 of recipe)
- Calories: 575
- Sugar: 5
- Sodium: 1100
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: ramen, chicken ramen, spicy ramen, creamy garlic ramen, noodle bowl, easy ramen, weeknight dinner, Asian noodles, comfort food, homemade ramen