Chicken

Fiery Chicken Ramen with Creamy Garlic Sauce

25 minutes Cook
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Ever had a dish so good it stopped you mid-bite? That’s what this ramen does. It’s bold, it’s fiery, and it’s got that luscious, garlicky cream sauce that clings to every noodle like a warm hug.

We’re talking about juicy marinated chicken kissed by chili heat, silky ramen noodles, and a broth that fuses creamy comfort with serious flavor. It’s the kind of meal that feels like takeout—but better, because you made it.

Whether you’re looking to impress someone or just feed your soul after a long day, this fiery chicken ramen is your go-to bowl.

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Fiery Chicken Ramen with Creamy Garlic Sauce

Fiery Chicken Ramen with Creamy Garlic Sauce

canvageekgmail-com
prep time
15 minutes
cooking time
25 minutes
servings
2 generous bowls
total time
40 minutes

Equipment

  • Large deep pan or Dutch oven

  • Wooden spoon or spatula

  • Knife and cutting board

  • Measuring spoons and cups

  • Ladle or tongs for serving

  • Optional: garlic press, small saucepan for soft-boiled eggs

Ingredients

  • For the Chicken Marinade

  • 2 boneless, skinless chicken breasts (diced into bite-size pieces)

  • 2 tbsp soy sauce

  • 1 tbsp sriracha (or preferred chili sauce)

  • 1 tbsp honey

  • For the Ramen and Sauce

  • 2 packs instant ramen noodles (discard seasoning packets)

  • 4 cups low-sodium chicken broth

  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)

  • 4 garlic cloves, minced or pressed

  • 1 tsp smoked paprika (optional, but recommended)

  • Salt and black pepper to taste

  • 2 tbsp olive oil

  • Toppings (Optional but Magical)

  • Soft-boiled egg, halved

  • Sliced green onions

  • Sesame seeds

  • Chili oil or flakes

  • Toasted seaweed (nori)

Instructions

1

Marinate the Chicken

In a medium bowl, toss the diced chicken with soy sauce, sriracha, and honey. Let it sit for at least 15–30 minutes at room temp. If you've got time, let it chill in the fridge for up to 2 hours for deeper flavor.
2

Sear the Chicken

Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add marinated chicken and cook for 6–8 minutes, stirring occasionally until browned and nearly cooked through.
3

Sauté the Garlic

Push the chicken to one side of the pan. Add minced garlic (and paprika, if using) to the oil and sauté for about 1 minute, stirring constantly until fragrant and lightly golden. Combine it back with the chicken.
4

Build the Broth

Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle boil over medium-high heat.
5

Add Noodles

Drop in the ramen noodles. Let them cook for 3–4 minutes, or until just tender. Stir occasionally so they don’t stick.
6

Creamy Finish

Lower the heat to low and slowly stir in the heavy cream (or coconut milk). Let it simmer gently for another 3–5 minutes, stirring often, until the broth thickens slightly. Taste and adjust salt and pepper if needed. If it's too spicy? Add a splash more cream.
7

Garnish & Serve

Ladle everything into big bowls. Top with a soft-boiled egg, green onions, sesame seeds, or whatever makes your heart happy.

Notes

Pair this ramen with: Chilled cucumber salad with rice vinegar Kimchi or pickled radishes Iced green tea or sparkling lime water
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