Description
Fiery Chicken Ramen with Creamy Garlic Sauce is where comfort meets bold flavor silky, garlicky cream wrapped around tender noodles, topped with spicy, caramelized chicken. It’s indulgent, a little spicy, and completely unforgettable.
Ingredients
Units
Scale
- 500g boneless chicken thighs (or breasts)
- 1 tbsp gochujang
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar or lemon juice
- Salt and pepper to taste
- Optional: chili flakes or cayenne
- 2 portions ramen noodles
- Water for boiling
- Salt
- 2 tbsp unsalted butter
- 4-5 garlic cloves, minced
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- Optional: black pepper or nutmeg
- Optional toppings: soft-boiled egg, green onions, sesame seeds, chili oil, bok choy or spinach
Instructions
- In a bowl, mix chicken with gochujang, garlic, soy sauce, sesame oil, vinegar, salt, and pepper and marinate for at least 30 minutes
- Heat a pan over medium-high heat and cook the chicken until fully cooked and slightly charred, then set aside
- Cook ramen noodles in salted water until al dente, then drain
- In another pan, melt butter over medium heat and sauté garlic until fragrant and lightly golden
- Pour in cream and let it simmer gently until slightly thickened
- Stir in Parmesan cheese and season with salt and optional spices
- Add cooked noodles to the sauce and toss until fully coated
- Slice the chicken and place it over the noodles
- Garnish with desired toppings and serve immediately
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream. Adjust spice level by reducing gochujang or adding more cream. Can be made dairy-free or gluten-free with simple swaps.
Nutrition
- Serving Size: 1 bowl
- Calories: 520Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 135mg