Description
This fiery chicken ramen features tender, spicy chicken, chewy noodles, and a luscious creamy garlic sauce for a bold, comforting Asian-inspired dinner that comes together in just 30 minutes. Perfect for busy weeknights or whenever you crave a restaurant-worthy bowl at home.
Ingredients
- 2 boneless, skinless chicken breasts (about 14 oz), cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon chili paste (gochujang or sambal oelek, adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- Pinch of salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 6 large garlic cloves, finely minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk (or unsweetened oat milk for dairy-free)
- 1/2 cup heavy cream (or coconut cream for non-dairy)
- 1 tablespoon soy sauce
- 1/2 teaspoon chili flakes or more chili paste (optional, for extra heat)
- Salt to taste
- 2 packets ramen noodles (about 5.5 oz total, discard seasoning if using instant)
- 2 cups low-sodium chicken broth
- Sliced green onions (optional garnish)
- Sesame seeds (optional garnish)
- Soft-boiled eggs (optional garnish)
- Fresh cilantro or Thai basil (optional garnish)
- Extra chili oil or sriracha (optional garnish)
- Toasted nori strips (optional garnish)
Instructions
- In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon chili paste, 1 teaspoon sesame oil, 1 teaspoon honey, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Add the sliced chicken and toss until coated. Set aside to marinate while you prep other ingredients.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until browned and cooked through (about 7-8 minutes). Remove from skillet and set aside.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Sprinkle in 1 tablespoon flour, whisking constantly, and cook for another minute.
- Slowly whisk in 1 cup milk and 1/2 cup cream, stirring until smooth. Add 1 tablespoon soy sauce and 1/2 teaspoon chili flakes (if using). Cook, whisking often, until the sauce thickens and coats the back of a spoon (about 5-7 minutes). Add salt to taste.
- Meanwhile, bring a pot of water to a boil. Add ramen noodles and cook according to package instructions (usually 2-3 minutes). Drain and set aside.
- In a small pot, bring 2 cups chicken broth to a simmer.
- Divide cooked ramen noodles between two bowls. Ladle over hot chicken broth. Spoon creamy garlic sauce generously over each bowl, then top with fiery chicken.
- Add desired garnishes such as soft-boiled eggs, scallions, sesame seeds, chili oil, or nori strips.
- Serve immediately and enjoy!
Notes
For a vegetarian version, swap chicken for pressed, cubed tofu and use vegetable broth. Adjust spice level by reducing chili paste or omitting chili flakes. Sauce can be made dairy-free with oat milk and coconut cream. Store leftovers with noodles, chicken, and sauce separated for best texture. Add extra veggies like spinach or mushrooms for a nutritional boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 large bowl (half of recipe)
- Calories: 600
- Sugar: 7
- Sodium: 1200
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
Keywords: fiery chicken ramen, creamy garlic ramen, spicy chicken noodles, Asian dinner, easy ramen recipe, weeknight dinner, comfort food, homemade ramen, gochujang chicken, garlic sauce ramen