Description
This fiery chicken ramen features juicy, spicy chicken and a silky, creamy garlic sauce over chewy noodles for a bold, comforting Asian-inspired dinner. Ready in about 30 minutes, it’s customizable, crowd-pleasing, and perfect for weeknights or special occasions.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tbsp soy sauce (low-sodium is fine)
- 1 tbsp chili garlic sauce or Sriracha (adjust to taste)
- 1 tsp sesame oil
- 1 tsp brown sugar
- Pinch of salt and black pepper
- 1 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream or half-and-half (or whole milk for lighter sauce)
- 2 tbsp cream cheese, softened
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lemon juice
- 1/2 tsp crushed red pepper flakes
- 10 oz fresh or instant ramen noodles (discard seasoning if using instant)
- 4 cups low-sodium chicken broth
- 1 cup sliced mushrooms (shiitake or cremini, optional)
- 1 cup baby spinach or bok choy, roughly chopped (optional)
- 2 scallions, thinly sliced (for garnish)
- 1 soft-boiled egg, halved (optional)
- Toasted sesame seeds, for garnish
Instructions
- In a small bowl, combine 1 tbsp soy sauce, 1 tbsp chili garlic sauce (or Sriracha), 1 tsp sesame oil, 1 tsp brown sugar, a pinch of salt, and pepper. Add chicken, turning to coat evenly. Let marinate while prepping other ingredients (5-10 minutes).
- Slice mushrooms and chop spinach or bok choy. Mince garlic and slice scallions for garnish. Set aside.
- Heat 1 tbsp oil in a large skillet over medium-high. Add marinated chicken in a single layer. Sear for 3-4 minutes per side until golden and cooked through (165°F inside). Remove from pan and let rest.
- In the same skillet, melt 1 tbsp butter over medium. Add minced garlic and sauté until fragrant (about 1 minute). Stir in 1 cup heavy cream and 2 tbsp cream cheese. Whisk until smooth. Add 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp crushed red pepper flakes. Simmer for 2-3 minutes until thickened. If too thick, add a splash of broth.
- Meanwhile, bring 4 cups chicken broth to a simmer in a medium saucepan. Add ramen noodles and cook according to package instructions (2-3 minutes for fresh, 4 for instant). Add mushrooms and greens for the last minute. Drain noodles and veggies, reserving broth if desired.
- Slice rested chicken into bite-sized strips.
- Divide cooked noodles and veggies between bowls. Top with sliced chicken. Pour creamy garlic sauce over everything. Add reserved broth if desired. Garnish with scallions, soft-boiled egg, and sesame seeds.
- Serve immediately. Add more chili sauce if extra heat is desired.
Notes
Marinate chicken for at least 5 minutes for best flavor. Use room-temperature cream cheese for a smooth sauce. Adjust spice level by varying chili garlic sauce and red pepper flakes. For a lighter version, use milk instead of cream. To make gluten-free, use tamari and rice noodles. Serve immediately for best texture; sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (about 1 large bowl)
- Calories: 520
- Sugar: 5
- Sodium: 1100
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 46
- Fiber: 3
- Protein: 34
Keywords: chicken ramen, creamy garlic ramen, spicy ramen, Asian dinner, weeknight ramen, easy ramen, homemade ramen, fiery chicken, garlic noodles, comfort food