Description
The ultimate comfort food upgrade! This fiery chicken ramen balances spicy heat with a luscious garlic cream sauce for a bowl that’ll make you forget takeout ever existed.
Ingredients
Scale
- 12 oz (340g) fresh ramen noodles (or 3 packages instant ramen, seasoning packets discarded)
- 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
- 2 Tbsp vegetable oil
- 8 garlic cloves, minced (about 3 Tbsp)
- 1 Tbsp fresh ginger, grated
- 4 cups (950ml) chicken broth, preferably low-sodium
- 2 Tbsp chili oil (adjust to taste for spice level)
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- ½ cup (120ml) heavy cream
- 3 green onions, thinly sliced
- 2 soft-boiled eggs, halved (optional)
- ¼ cup cilantro, roughly chopped (optional)
- 1 Tbsp toasted sesame seeds
Instructions
- Season chicken with salt and pepper. Heat 1 Tbsp oil in a large pot over medium-high heat. Cook chicken until golden and cooked through, about 5-6 minutes. Transfer to a plate.
- Reduce heat to medium and add remaining oil to the pot. Add garlic and ginger, stirring constantly for 30-45 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Add soy sauce and sesame oil, then bring to a simmer. Cook for 5 minutes.
- Stir in 1 Tbsp chili oil, reserving remainder for adjusting spice level later.
- Reduce heat to low and slowly stir in heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
- Meanwhile, cook ramen noodles according to package instructions in a separate pot. Drain when just shy of al dente.
- Return cooked chicken to the sauce and warm through. Taste and adjust seasoning, adding more chili oil if desired.
- Divide noodles among serving bowls and ladle the hot chicken and creamy garlic sauce over top.
- Garnish with green onions, cilantro, soft-boiled egg halves, and sesame seeds. Serve immediately.