Introduction

This Fiery Chicken Ramen with Creamy Garlic Sauce brings together bold spices and rich flavors in one comforting bowl. Tender chicken thighs are seasoned and seared, then paired with a creamy garlic sauce and a spicy broth for a deliciously satisfying meal.

A black bowl holds a creamy beige soup base with wavy light yellow noodles submerged in it, forming the bottom layer. Above the noodles, there are thick slices of grilled meat with a dark, crispy, charred outer texture, arranged in a line across the top. In the center of the bowl, a generous pile of chopped bright green scallions is placed, adding freshness and color contrast. Two streams of orange sauce are being poured from above onto the meat, adding a glossy shine. The bowl sits on a white marbled surface with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken thighs or breasts
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil
3 cups chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
4 cloves garlic, minced (divided)
¼ cup heavy cream (divided)
1 tablespoon butter
2 packs ramen noodles (fresh or dried)
1 green onion, chopped (for garnish)
1 teaspoon chili oil (optional, for extra heat)

Instructions

Step 1: Season the chicken thighs or breasts with chili powder, paprika, salt, and black pepper. Let them marinate for 15 minutes to absorb the spices.
Step 2: Heat vegetable oil in a skillet over medium-high heat. Sear the chicken until golden brown on both sides and cooked through. Remove from heat and set aside.
Step 3: In the same skillet, melt butter and sauté 2 cloves of minced garlic until fragrant. Stir in ¼ cup of heavy cream to create the creamy garlic sauce. Keep warm.
Step 4: Cook the ramen noodles according to package instructions. Drain and set aside.
Step 5: For the broth, heat sesame oil in a pot. Add the remaining 2 cloves of minced garlic and sauté briefly. Pour in chicken broth, soy sauce, and the remaining ¼ cup heavy cream. Let it simmer gently for 5 minutes.
Step 6: To assemble, place the cooked noodles in serving bowls. Ladle the creamy broth over the noodles, then top with sliced chicken and spoon the creamy garlic sauce on top.
Step 7: Garnish with chopped green onions and drizzle with chili oil if you want an extra kick. Serve immediately and enjoy!

Tips & Variations

For a richer flavor, marinate the chicken overnight in the spice mix and a splash of soy sauce.
Use fresh garlic and high-quality chicken broth for the best aroma and taste.
Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay juicier.
Optional vegetables like bok choy or mushrooms can be added to the broth for extra texture and nutrition.
Adjust chili oil amount to control the heat level according to your preference.

Storage

Store any leftover ramen components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and warm the noodles and chicken before assembling to maintain texture and flavor. Avoid soaking noodles for too long, as they can become mushy.

How to Serve

A bowl with creamy light beige soup forms the base filled with wavy yellow noodles. On top, there are thick slices of grilled chicken with a dark brown, almost charred crust, arranged in a line near the bowl's edge. In the center, there is a pile of bright green chopped scallions mixed with some sesame seeds. Thin streams of dark reddish sauce are dripping onto the chicken. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles instead of ramen?

Yes, you can substitute ramen noodles with udon, soba, or even rice noodles depending on your preference. Just adjust the cooking time accordingly.

How spicy is this ramen, and can I reduce the heat?

This ramen has a moderate spice level from the chili powder and optional chili oil. To reduce heat, skip the chili oil and use less chili powder or paprika. You can always add spice gradually to suit your taste.