Tender chicken and noodles in fiery, creamy garlic broth. Comforting, rich, and satisfyingly spicy.
# Components:
→ Chicken Preparation
01 - 2 boneless, skinless chicken thighs or breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - 0.5 teaspoon salt
05 - 0.5 teaspoon black pepper
06 - 1 tablespoon vegetable oil
→ Spicy Broth
07 - 3 cups chicken broth
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 2 cloves garlic, minced
11 - 0.25 cup heavy cream
→ Creamy Garlic Sauce
12 - 1 tablespoon butter
13 - 2 cloves garlic, minced
14 - 0.25 cup heavy cream
→ Ramen Assembly & Garnish
15 - 2 packs ramen noodles (fresh or dried)
16 - 1 green onion, chopped
17 - 1 teaspoon chili oil (optional)
# Method steps:
01 - Combine chili powder, paprika, salt, and black pepper in a bowl. Evenly coat the chicken thighs or breasts with the spice mixture and allow to marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sear for 5 to 7 minutes per side until golden brown and fully cooked. Remove from heat and allow to rest before slicing.
03 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté until aromatic. Stir in heavy cream, letting the sauce thicken slightly. Keep warm until serving.
04 - Bring a pot of water to a boil. Cook ramen noodles according to package instructions. Drain thoroughly and set aside.
05 - In a medium pot, heat sesame oil and sauté minced garlic until fragrant. Pour in chicken broth and soy sauce, then blend in heavy cream. Simmer gently for 5 to 7 minutes to develop flavor.
06 - Divide cooked ramen noodles between two serving bowls. Ladle spicy broth over noodles, top with sliced chicken, and drizzle with creamy garlic sauce.
07 - Sprinkle chopped green onions and, if desired, add a drizzle of chili oil for extra heat. Serve immediately while hot.
