Fiery Chicken Ramen
Quick and satisfying, this Fiery Chicken Ramen is packed with bold flavors and creamy texture, perfect for a cozy weeknight dinner.
Ingredients
For the ramen
- 8 ounces ramen noodles Fresh noodles preferred for best texture
- 1 cup carrots, sliced Any seasonal veggies can be used
- 2 pieces soft-boiled eggs Enhances the dish's richness
- 1/4 cup green onions, chopped Adds freshness and color
- 2 tablespoons sesame seeds For garnishing
- 2 pieces nori strips For added flavor
For the chicken and broth
- 2 pieces chicken breasts Thighs can be used for juicier meat
- 1/4 cup soy sauce Tamari works for gluten-free option
- 2 tablespoons sesame oil Can be substituted with olive or avocado oil
- 2 tablespoons cornstarch Can be swapped for all-purpose flour
- 2 tablespoons butter Can be replaced with ghee or vegan butter
- 3 cloves garlic, minced Fresh is best, but powdered works in a pinch
- 1 cup heavy cream Can be substituted with half-and-half or coconut milk
- 1 cup chicken broth Vegetable broth for a vegetarian option
- 1 teaspoon salt Adjust according to taste
- 1 teaspoon smoked paprika Adjust according to spice preference
- 1 teaspoon chili powder Adjust according to spice preference
- 1/2 teaspoon cayenne pepper Omit for milder ramen
- 1/2 teaspoon black pepper White pepper can also be used
- 1/4 teaspoon red pepper flakes For optional heat
Instructions
Preparation
- Bring a large pot of salted water to a boil over high heat.
- Add the ramen noodles and cook until al dente, about 4 to 5 minutes. Drain and set aside.
- In a bowl, combine chicken breasts with soy sauce, sesame oil, and cornstarch.
- Heat a large skillet over medium-high heat and add a splash of oil.
- Add the chicken to the skillet and cook until golden brown on both sides, about 5 minutes.
- Remove the chicken and set aside.
Cooking
- In the same skillet, melt butter over medium heat.
- Add minced garlic and stir until fragrant, about 30 seconds.
- Pour in heavy cream, stirring as you incorporate with the butter and garlic.
- Gradually add chicken broth, then season with salt, smoked paprika, chili powder, cayenne pepper, and black pepper.
- Allow the mixture to simmer for about 5 minutes, stirring occasionally as it thickens.
- Return the chicken to the skillet for another couple of minutes.
- Add sliced carrots and warm through for a few minutes until tender yet crisp.
- Gently stir in the cooked ramen until completely coated in the creamy sauce.
- Top with red pepper flakes if desired.
- Serve warm, garnished with green onions, sesame seeds, and nori strips.
Notes
For a milder version, omit cayenne pepper. Adjust spices to personal preference.