Spicy creamy ramen (Print-Friendly Version)
Spicy chicken and savory noodles swimming in a deep-flavored broth, with a cooling creamy garlic topping. A cozy combo of heat and comfort.
# Ingredients:
→ Chicken prep
01 -
2 chicken breasts or thighs, no skin or bones
02 -
1 tsp paprika
03 -
1 tsp chili powder
04 -
½ tsp black pepper
05 -
½ tsp salt
06 -
1 tbsp oil for frying
→ Broth with a kick
07 -
3 cups of chicken stock
08 -
1 tbsp soy sauce
09 -
1 tsp sesame oil for flavor
10 -
2 garlic cloves, finely chopped
11 -
¼ cup of heavy cream
→ Creamy garlic drizzle
12 -
1 tbsp butter
13 -
2 garlic cloves, finely minced
14 -
¼ cup heavy cream
→ To serve it up
15 -
2 ramen packs, fresh or dry
16 -
1 chopped green onion
17 -
1 tsp chili oil for extra heat (optional)
# Steps:
01 -
Combine the paprika, chili powder, salt, and black pepper in a small dish. Sprinkle this spice blend evenly onto both sides of the chicken, rubbing it in well. Leave it to sit for about 15 minutes so the flavors work their magic. Got some extra time? Cover it and refrigerate for up to 2 hours for even more flavor.
02 -
Heat a skillet over medium-high with a tablespoon of oil until it’s hot and shimmering. Add the chicken carefully and let it sear for 5-7 minutes until one side is golden and crisp. Flip it, cook the other side, and check that the inside hits 165°F. Once done, let it rest for a bit on a plate before slicing.
03 -
In a tiny saucepan, toss the butter in and let it melt gently over a medium flame. Throw in the minced garlic, stirring it around for about 30 seconds until you really notice the smell (just don’t let it burn). Stir in the heavy cream, let it quietly bubble for a couple of minutes, and then take it off the heat.
04 -
Get a big pot of water boiling. Add in your ramen and follow the cooking directions on the package—usually it’s 2-3 minutes for dried noodles, even quicker for fresh ones. Don’t let them overcook! Keep them a bit firm since they’ll soften in the broth. Rinse with cold water after draining to stop the cooking.
05 -
Heat sesame oil in a medium pot over medium heat and add the chopped garlic. Stir it around for half a minute until it gets aromatic. Pour in the chicken stock and soy sauce, and let it simmer gently for about 3 minutes. Stir in the heavy cream and cook for a couple more minutes until everything blends smoothly.
06 -
Evenly divide your cooked noodles into two deep bowls. Pour the hot broth over the noodles so they’re submerged. Layer your sliced chicken on top, making it look like a professional chef made it. Add a few swooshes of the garlic cream across the top to finish off.
07 -
Scatter your chopped green onions. If you’re up for some added spice, drizzle on a little chili oil. Take a moment to admire your work—then dig in and enjoy right away while everything’s hot!
# Notes:
01 -
Want less heat? Skip some of the chili powder in the chicken seasoning. Craving more spice? Use extra chili oil or sprinkle in cayenne.
02 -
This broth tastes even better after sitting for a day! Make extra and store it in the fridge for a ready-made meal.
03 -
Dress it up by tossing in a soft-boiled egg, sautéed mushrooms, or crispy fried shallots for an extra fancy look.