Description
A bold, spicy, and creamy chicken ramen noodle bowl featuring a rich garlic sauce, fiery chili oil, and juicy seared chicken. This easy recipe is perfect for cozy nights or quick weeknight dinners, delivering restaurant-worthy flavor in under 40 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 packs ramen noodles (5–6 oz total, fresh or instant without seasoning)
- 4 cups chicken broth (low-sodium preferred)
- 1 tablespoon soy sauce
- 1 tablespoon chili oil (adjust to taste)
- 1 tablespoon sesame oil (toasted)
- 1 tablespoon sriracha or gochujang (optional, for extra heat)
- 2 large eggs (for topping, optional)
- 2 green onions, thinly sliced (for garnish)
- 1/2 cup fresh bean sprouts (optional)
- 1/2 cup sliced mushrooms (shiitake or cremini)
- 1 small carrot, julienned
- 1 tablespoon vegetable oil (for cooking the chicken)
- Salt and black pepper, to taste
- 5 large garlic cloves, finely minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water, for thickening if needed)
- 1/2 teaspoon sugar
- Pinch of salt
Instructions
- Pat chicken breasts dry and season with salt and black pepper.
- Heat vegetable oil in a nonstick skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden and cooked through (internal temp: 165°F). Remove, rest 5 minutes, then slice thinly.
- In a small saucepan, melt butter over medium-low heat. Add minced garlic and cook, stirring, for 2–3 minutes until fragrant and just golden.
- Pour in heavy cream and bring to a gentle simmer. Add sugar and a pinch of salt. For a thicker sauce, stir in cornstarch slurry. Simmer 3–4 minutes until slightly thickened. Remove from heat.
- Bring a small pot of water to a boil. Gently lower in eggs and boil for 6–7 minutes for jammy yolks. Transfer to an ice bath for 3 minutes, then peel and halve.
- In a large pot, combine chicken broth, soy sauce, chili oil, and sesame oil. Add sriracha or gochujang if desired. Bring to a simmer.
- Add sliced mushrooms and carrots to the broth. Cook for 3–4 minutes until veggies start to soften.
- Add ramen noodles and cook according to package instructions (2–3 minutes for fresh, 4–5 for dried). Stir to prevent sticking.
- Taste broth and adjust seasoning as needed.
- Divide noodles and veggies between two bowls. Arrange sliced chicken on top. Ladle hot broth over everything.
- Spoon on creamy garlic sauce. Top with halved eggs, bean sprouts, and green onions. Add extra chili oil if desired.
Notes
For a vegetarian version, swap chicken for tofu and use vegetable broth. Adjust spice level by reducing chili oil or omitting sriracha/gochujang. Prep toppings while chicken cooks for efficiency. Store noodles and broth separately for best leftovers. If garlic sauce is too thick, thin with milk or broth; if too thin, simmer longer or add more cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Japanese, Korean Fusion
Nutrition
- Serving Size: 1 large bowl (half of recipe)
- Calories: 620
- Sugar: 5
- Sodium: 1200
- Fat: 29
- Saturated Fat: 13
- Carbohydrates: 50
- Fiber: 4
- Protein: 36
Keywords: chicken ramen, creamy garlic ramen, spicy noodle bowl, easy ramen recipe, weeknight dinner, comfort food, fusion ramen, chili oil noodles