Description
A spicy and savory chicken ramen dish featuring a rich, creamy garlic sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 8 ounces ramen noodles
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh chives, for garnish
- 1 hard-boiled egg, halved, for garnish
Instructions
- In a bowl, toss chicken pieces with soy sauce, sesame oil, and cornstarch. Let marinate for 15 minutes.
- Cook ramen noodles according to package directions. Drain and set aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add marinated chicken and cook until browned and cooked through. Remove chicken from pot and set aside.
- Add minced garlic, grated ginger, and red pepper flakes to the pot. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Reduce heat and let simmer for 5 minutes.
- Stir in heavy cream and butter until the butter is melted and the sauce is smooth.
- Return the cooked chicken to the pot.
- Divide cooked ramen noodles among serving bowls. Ladle the hot broth and chicken mixture over the noodles.
- Garnish with fresh chives and a halved hard-boiled egg.
Notes
- Adjust red pepper flakes to control the heat level.
- For a vegetarian option, substitute firm tofu for chicken and vegetable broth for chicken broth.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 8g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken ramen, spicy ramen, creamy garlic sauce, noodle soup, Asian recipe