Description
A delightful combination of spicy chicken and creamy garlic sauce, perfect for a comforting bowl of ramen.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 servings fresh ramen noodles
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 3 tbsp low-sodium soy sauce
- 1 tsp red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 2 green onions, sliced
- Cilantro (optional)
Instructions
- Gather your ingredients on your countertop.
- In a large pan over medium heat, drizzle some oil and cook the seasoned chicken breasts for about 6-7 minutes per side until cooked through. Remove and let rest.
- Sauté minced garlic in the same pan for about 1 minute until fragrant.
- Pour in chicken broth and soy sauce, scraping the bottom of the pan.
- Bring to a gentle simmer and add ramen noodles, cooking until tender (about 4-5 minutes).
- Reduce heat to low, stir in heavy cream and red pepper flakes.
- Slice the rested chicken into strips.
- Divide ramen into bowls, top with sliced chicken, green onions, and cilantro.
Notes
For extra spice, add sambal oelek or sriracha. Store leftovers in the fridge for up to 3 days, keeping chicken and noodles separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg