This Fiery Chicken Ramen is a tasty bowl of noodles packed with flavor. The spicy chicken meets a creamy garlic sauce that makes each slurp satisfying!
If you love a little heat with your noodles, this dish is for you! I can’t resist adding extra garlic for that yummy aroma. It’s hard not to enjoy a big bowl of this!
Key Ingredients & Substitutions
Chicken: I used boneless, skinless chicken thighs for their tenderness and richer flavor. If you’re looking for a lighter option, chicken breast works too, but thighs add more juiciness.
Chili paste: Gochujang gives a delicious depth of flavor, but sambal oelek is great for a straightforward kick. If you prefer milder heat, try adding sriracha instead.
Cream: The heavy cream creates a rich sauce, but you can use coconut milk for a dairy-free option! Just note that it will change the flavor slightly, adding a hint of sweetness.
Broth: Homemade chicken broth is fantastic, but store-bought is a great shortcut. Be sure to check for low-sodium versions if you’re watching your salt intake.
Miso paste: It’s optional, but it adds a nice umami punch. If you don’t have it, a bit more soy sauce can work in a pinch. Just adjust the salt accordingly!
How Do I Make the Perfect Creamy Garlic Sauce?
The creamy garlic sauce is a key part of this ramen, but it’s easy to get it right! Here’s how to make it smooth and delicious:
- In a small saucepan, melt the butter on low heat. Be careful not to let it brown.
- Add in the heavy cream slowly while stirring. This way, it combines smoothly without curdling.
- Mix in the garlic powder and let it heat gently until it’s warm and well blended. Do not boil it.
- Season with salt and pepper to your taste before drizzling it over the ramen!
With these steps, you’ll have a creamy sauce that complements the fiery broth perfectly!
Fiery Chicken Ramen with Creamy Garlic Sauce
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken thighs, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons chili paste (such as gochujang or sambal oelek)
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional for depth)
- 2 packs ramen noodles (discard seasoning packets)
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 2 green onions, sliced
- 1 soft-boiled egg, halved (optional)
- Sesame seeds for garnish
- Fresh cilantro or basil for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This dish takes about 30 minutes total: around 10 minutes for prep and about 20 minutes for cooking. It’s quick enough for a weeknight dinner yet impressive enough to share with friends!
Step-by-Step Instructions:
1. Sauté the Chicken:
Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the sliced chicken and cook until browned and heated through, about 5-7 minutes. Once cooked, remove the chicken from the pot and set it aside.
2. Build the Flavors:
In the same pot, add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant—be careful not to burn the garlic! Stir in the chili paste and cook for another minute to really enhance the flavors.
3. Create the Broth Base:
Pour in the chicken broth, then add the soy sauce along with the miso paste if you’re using it. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, allowing all the flavors to meld together.
4. Cook the Noodles:
While the broth is simmering, cook the ramen noodles according to the package instructions. Once cooked, drain and set them aside. Keep them separate so they don’t get soggy.
5. Make the Creamy Garlic Sauce:
In a small saucepan, melt the butter over low heat. Add the heavy cream and garlic powder, stirring gently until creamy and well combined. Do not let it boil. Season with salt and pepper to taste.
6. Combine and Serve:
Return the cooked chicken to the simmering broth and adjust seasoning if necessary. To serve, divide the cooked ramen noodles between bowls and ladle the spicy chicken broth over the noodles.
7. Finish with Creaminess:
Drizzle the creamy garlic sauce on top or gently stir it into the broth. This will give your ramen a wonderful richness!
8. Garnish and Enjoy:
Top with sliced green onions, sesame seeds, fresh herbs, and halved soft-boiled eggs, if using. Serve hot and enjoy the delightful combination of fiery and creamy flavors in every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Protein in This Recipe?
Absolutely! You can substitute chicken thighs with chicken breast, shrimp, or even tofu for a vegetarian option. Just be mindful of the cooking times; shrimp will cook faster, while tofu may require a bit more sautéing to achieve a crispy texture.
How Can I Adjust the Spice Level?
If you want to tone down the spice, you can reduce the amount of chili paste used or substitute it with a milder hot sauce. Additionally, incorporating more heavy cream into the sauce can help balance the heat!
Can I Make This Dish Vegan?
Definitely! Use vegetable broth instead of chicken broth, replace the chicken with tofu or tempeh, and opt for a plant-based cream product. Just ensure that your chili paste is vegan-friendly as well!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop or microwave to avoid overcooking the noodles. You might want to add a splash of broth or water if the noodles have absorbed too much liquid.
