This spicy chicken ramen is a real winner! It’s packed with flavor from tender chicken, fresh veggies, and a rich, creamy garlic sauce. Just the right kick to warm you up!
I love how the creamy garlic blends perfectly with the spice. It’s comfort food that makes a great weeknight dinner. Plus, who says slurping is rude? You’re just enjoying it! 🍜
Key Ingredients & Substitutions
Ramen Noodles: Fresh ramen noodles are great for texture, but dried ones work just fine too. If you’re gluten-free, look for rice noodles or other gluten-free alternatives.
Chicken Thighs or Breasts: Thighs tend to be juicier, but breasts will work well too. If you’re avoiding meat, tofu or tempeh can be a great substitute!
Garlic & Ginger: Fresh garlic and ginger add so much flavor! For convenience, you can use garlic powder and ground ginger, but fresh is really best for this dish.
Chili Paste or Sriracha: Adjust the spice level to your liking. If you’re sensitive to heat, go easy on the red chili flakes, or opt for a milder chili sauce.
Heavy Cream: For a lighter option, plain Greek yogurt or coconut milk can add creaminess without the calories.
How Do I Make Sure My Garlic Sauce is Perfect?
The creamy garlic sauce is key to this recipe, so pay attention to these steps!
- Heat the butter until melted but not browned. Keep an eye on it!
- Add the minced garlic and sauté just long enough to release that lovely aroma—about 1 minute.
- Reduce the heat before adding cream to prevent it from curdling. Stir it in slowly, letting it warm gently.
- Let the sauce thicken a bit (3-4 minutes), and taste it; adjust salt as needed.
Follow these tips for a rich, creamy sauce that complements the spiciness of your ramen perfectly!
Fiery Chicken Ramen With Creamy Garlic Sauce
Ingredients You’ll Need:
For The Ramen:
- 2 packs ramen noodles (fresh or dried)
- 2 boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 4 cups chicken broth
For The Flavoring:
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1-2 teaspoons red chili flakes (adjust to taste)
- 1 tablespoon chili paste or sriracha
- 1 tablespoon miso paste (optional, for depth)
For The Creamy Sauce:
- 1/2 cup heavy cream
- 1 tablespoon butter
For The Veggies:
- 1 cup mushrooms, sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1 cup baby spinach or bok choy
For Garnishing:
- Salt and freshly ground black pepper to taste
- 1 soft boiled egg (optional)
- Sesame seeds for garnish
- Extra green onions for garnish
How Much Time Will You Need?
This recipe will take about 30-40 minutes in total. You’ll spend about 10-15 minutes prepping and cooking theChicken, vegetables, and creamy garlic sauce. The rest is noodles and assembling everything for a wonderfully spicy feast!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken dry and seasoning it with salt and pepper. In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Cook the chicken for about 5-7 minutes per side until it’s golden brown and fully cooked. Once done, remove it from the pan, let it rest for a few minutes, and then slice it thinly.
2. Cook the Vegetables:
In the same pan, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger until they become fragrant—about 1 minute. Next, add the sliced mushrooms and cook them for 3-4 minutes until they’re softened. Stir in the red chili flakes and chili paste, cooking for another minute to release all those delicious flavors!
3. Make the Broth:
Pour the chicken broth into the pan along with the soy sauce and miso paste (if you’re using it). Bring everything to a gentle simmer and let it develop its flavor for about 5-7 minutes.
4. Cook the Noodles:
While the broth is simmering, grab a separate pot and cook the ramen noodles according to package instructions. Once cooked, drain the noodles and set them aside for a moment.
5. Prepare the Creamy Garlic Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté it for about 1 minute—be careful not to let it burn! Then reduce the heat to low and stir in the heavy cream. Let it gently warm and thicken slightly for about 3-4 minutes. Season it with a little salt, tasting as you go.
6. Combine Everything:
Add the shredded carrots and your chosen greens (spinach or bok choy) to the broth, cooking until they are just wilted—this should take about 2 minutes. In your serving bowls, layer the cooked noodles first, then ladle the spicy broth, sautéed veggies, and add the sliced chicken on top.
7. Add Creamy Garlic Sauce:
Generously drizzle the creamy garlic sauce over each bowl. Don’t be shy—it’s delicious!
8. Garnish and Serve:
Finish the dish by garnishing with sliced green onions, sesame seeds, and a soft boiled egg half if you like. Serve it up hot and enjoy everything from the fiery kick to the creamy goodness in every bite!
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This recipe perfectly balances spicy, savory, and creamy elements, creating a comforting and delicious ramen bowl that’s sure to satisfy! Enjoy your meal! 🍜
FAQ for Fiery Chicken Ramen With Creamy Garlic Sauce
Can I Use Other Types of Noodles?
Absolutely! While ramen noodles are traditional, you can substitute them with udon, soba, or even rice noodles for a gluten-free option. Just adjust the cooking time according to the type of noodles you use.
Is This Recipe Spicy? Can I Adjust the Heat Level?
This ramen has a nice kick thanks to the chili flakes and chili paste. If you prefer a milder dish, reduce the amount of red chili flakes and skip the chili paste, or use a sweeter sauce like teriyaki instead.
Can I Make This Dish Vegan or Vegetarian?
Yes! To make it vegan, substitute the chicken with tofu or tempeh, use vegetable broth instead of chicken broth, and replace heavy cream with coconut milk or cashew cream. Make sure all sauces and pastes are vegan-friendly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of water or broth if needed to keep it from getting too dry.
