Description
This Fiery Chicken Ramen with Creamy Garlic Sauce combines tender marinated chicken, spicy chili flakes, and a luxurious garlicky cream broth for a comforting and bold bowl of ramen that warms the soul and excites the palate. Inspired by a Tokyo ramen shop, this dish features a silky, thickened sauce with gochujang and heavy cream, paired with perfectly cooked noodles and topped with soft-boiled eggs and fresh garnishes for a delicious weeknight staple with just the right amount of heat.
Ingredients
Scale
Ramen and Chicken
- 2 packs ramen noodles (any kind, discard seasoning)
- 2 boneless skinless chicken thighs (or breast), sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Sauce
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon gochujang or chili paste
- 1 ½ cups chicken broth
- 1 teaspoon brown sugar
- ½ cup heavy cream
- Salt and black pepper to taste
Garnish
- Soft-boiled eggs
- Green onions, chopped
- Sesame seeds
- Additional chili oil (optional)
Instructions
- Prep the Chicken: In a medium bowl, mix sliced chicken with soy sauce and sesame oil. Let it marinate for 10–15 minutes while prepping other ingredients to enhance flavor and keep the chicken juicy.
- Sear the Chicken: Heat vegetable oil in a large skillet or saucepan over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 4–5 minutes. Remove and set aside.
- Build the Sauce: In the same pan, melt butter over medium heat. Add minced garlic and chili flakes, sautéing until fragrant—about 30 seconds. Stir in gochujang, chicken broth, and brown sugar. Let simmer for 2–3 minutes.
- Creamy Finish: Lower the heat and stir in heavy cream. Simmer gently for another 2–3 minutes, stirring occasionally. Season with salt and black pepper. The sauce should become silky, slightly thickened, and deeply flavorful.
- Cook the Ramen: While the sauce simmers, cook ramen noodles according to package instructions. Drain noodles and add directly to the sauce, tossing well to coat evenly.
- Assemble the Bowl: Divide the dressed noodles into serving bowls. Top with the seared chicken, soft-boiled eggs, chopped green onions, and a sprinkle of sesame seeds. Add extra chili oil if a spicier kick is desired.
Notes
- Adjust chili flakes and gochujang amount according to your preferred spice level.
- Use chicken thighs for juicier meat or breast for leaner protein.
- Discard instant ramen seasoning packets as they are not used in this recipe.
- Soft-boiled eggs can be prepared ahead for easy assembly.
- Gochujang can be substituted with any chili paste for different heat profiles.
