Description
This fiery chicken ramen is a bold fusion of spicy flavors and creamy comfort, featuring tender chicken breast strips cooked with smoky spices, served over ramen noodles in a rich garlic-Parmesan cream sauce. It's hearty, warming, and perfect for a quick weeknight meal.
Ingredients
2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons butter
4 cloves garlic, minced
1½ cups heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
2 packs ramen noodles (discard seasoning packets)
1 teaspoon sesame oil
½ cup sliced green onions
½ cup shredded carrots (optional)
1 soft-boiled egg, halved (for topping)
Sesame seeds & nori strips, for garnish
Instructions
- In a bowl, mix soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper. Add chicken strips and coat well. Let marinate for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken for 5–6 minutes until golden and cooked through. Set aside.
- In a saucepan, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add heavy cream and chicken broth. Season with salt, black pepper, and optional red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Remove from heat.
- Cook ramen noodles according to package instructions. Drain and toss with sesame oil.
- Divide noodles into bowls. Pour creamy garlic sauce over noodles.
- Top with spicy chicken, green onions, shredded carrots, halved soft-boiled egg, sesame seeds, and nori strips. Serve immediately.
Notes
Adjust cayenne and chili powder for a milder version.
Use tofu or shrimp instead of chicken for a different protein.
Add vegetables like baby spinach or mushrooms for more nutrition.
Store leftovers in an airtight container for up to 3 days.
Reheat sauce gently with a splash of broth to maintain creaminess.
Soft-boiled eggs are best cooked for 6–7 minutes, then cooled in an ice bath.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg
