Description

Fiery Chicken Ramen with Creamy Garlic Sauce is a soul-warming bowl of noodles boasting tender chicken simmered in a spicy broth, topped with a luscious garlic-infused cream sauce. This recipe brings restaurant-quality ramen to your kitchen with bold flavors, chewy noodles, and a rich, aromatic finish. Perfect for cozy nights or anytime you crave a comforting kick!

Ingredients

Units Scale

For the Fiery Chicken Ramen

2 packs fresh or dried ramen noodles
2 boneless, skinless chicken breasts
1 tablespoon vegetable oil
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon chili paste (sambal oelek or sriracha)
1 tablespoon miso paste
2 teaspoons sesame oil
2 cloves garlic, minced
1 inch ginger, grated
2 green onions, thinly sliced (plus more for topping)
1 cup baby spinach or bok choy
1 large egg (optional, for serving)

For the Creamy Garlic Sauce

2 tablespoons unsalted butter
4 cloves garlic, finely minced
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated Parmesan cheese (optional)

For Garnish

Chili oil (optional)
Sliced green onions
Sesame seeds

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Instructions

Prep the Chicken – Pat the chicken breasts dry and season both sides with salt and black pepper.
Sear and Cook Chicken – Heat vegetable oil in a large pot over medium-high. Sear chicken breasts for 2-3 minutes per side until browned. Remove and set aside (they will finish cooking in the broth).
Build the Broth – In the same pot, add minced garlic, ginger, and half of the green onions. Cook for 1 minute until fragrant. Stir in chicken broth, soy sauce, chili paste, miso paste, and sesame oil. Bring to a gentle simmer.
Simmer & Finish Chicken – Return chicken breasts to the pot. Simmer over low heat for 10-12 minutes or until cooked through (internal temperature 165°F/74°C). Remove chicken, slice thinly, and set aside. Keep the broth warm.
Make Creamy Garlic Sauce – In a small pan, melt butter over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in heavy cream, salt, pepper, and Parmesan. Simmer gently for 2-3 minutes until thickened. Set aside.
Cook the Ramen Noodles – In a separate pot, cook ramen noodles according to package directions. Drain and rinse briefly under hot water to prevent sticking.
Prepare Toppings & Greens – If using, soft-boil your egg (6 minutes for just-set whites and a runny yolk). Add spinach or bok choy to the hot broth for 1-2 minutes until just wilted.
Assemble & Serve – Divide noodles among bowls. Ladle spicy broth over noodles, top with sliced chicken, wilted greens, soft-boiled egg halves, and a generous drizzle of creamy garlic sauce. Garnish with green onions, sesame seeds, and optional chili oil.

Notes

Adjust spice to taste by increasing or decreasing chili paste and optional chili oil.
For extra richness, swirl a teaspoon of butter into each bowl just before serving.
Vegetarian alternative: swap chicken for tofu and use vegetable broth.
For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.

Nutrition

Serving Size: 1 bowl
Calories: 680
Sugar: 4g
Sodium: 1520mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0.3g
Carbohydrates: 58g
Fiber: 3g
Protein: 39g
Cholesterol: 194mg