Fiery Chicken Ramen
A saucy, creamy bowl of ramen with a serious chili kick, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound chicken breasts, diced About 2 chicken breasts
- 2 packs ramen noodles Discard seasoning packets
- 2-3 cloves garlic, minced
- 1/2 to 3/4 cup cream (light cream or half-and-half)
- 1-2 tablespoons soy sauce
- 1 teaspoon chili flakes Adjust to taste
- 1-2 tablespoons oil for cooking For searing chicken
- Vegetables: sliced bell peppers, matchstick carrots, and chopped green onions Quantity as desired
- Salt and pepper to taste
Instructions
Preparation
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions, but shave 30 seconds to keep them slightly al dente. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add the diced chicken in a single layer. Season with salt, pepper, and chili flakes. Cook without moving for 2–3 minutes, then stir and cook until golden and cooked through, about 4–6 minutes total.
Cooking
- Push the chicken to one side, add the minced garlic to the hot pan, and stir for about 30–60 seconds until fragrant but not browned.
- Lower the heat to medium-low. Pour in the cream and soy sauce, stirring to combine. Let the mixture simmer gently until it thickens slightly into a smooth sauce, about 1–2 minutes. Taste and adjust seasoning.
- Add the cooked ramen and the prepared vegetables to the skillet. Toss everything together so the noodles are coated and the vegetables warm through, about 1–2 minutes. If the sauce is too thick, splash in a tablespoon of the reserved noodle water or a bit more cream.
Serving
- Serve immediately, garnished with extra green onions and a sprinkle of chili flakes for heat.
Notes
To enjoy variations: add a soft-boiled egg, toasted sesame seeds, or quick-pickled cucumbers for texture. Best paired with a light side like a simple green salad.