This fiery chicken ramen is a delicious bowl of spicy goodness! The tender chicken and noodles mix perfectly with a creamy garlic sauce that takes it up a notch.
You’ll love how easy it is to make this at home! I like to add extra veggies for a pop of color and crunch—plus, it helps balance the heat. Who doesn’t love a bit of spice and creaminess together? 🌶️🍜
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juiciness. Chicken breasts work too, but thighs will keep the dish moist. If you’re vegetarian, you could use tofu or seitan as a substitute.
Chili Paste: Sriracha adds a nice kick, but you can switch it out for gochujang if you prefer a slightly sweeter heat. If you’re looking for milder options, try just a pinch of red pepper flakes instead.
Heavy Cream: This makes the sauce wonderfully creamy. If you’re looking for a lighter option, half-and-half or even coconut milk can work well. For a dairy-free version, use almond cream or cashew cream!
Chicken Broth: Homemade broth is the best for flavor, but store-bought works too. If you’re vegetarian, vegetable broth is a perfect swap and keeps the taste satisfying.
How Do I Achieve Perfectly Cooked Ramen Noodles?
Cooking ramen noodles perfectly is key for a great dish! Here’s how to do it:
- Start by boiling water separately or in the simmering broth—this helps keep the noodles from getting gummy.
- Follow the package instructions for cooking time, which is usually just 3-4 minutes.
- Stir occasionally to prevent them from clumping.
- When the noodles are just tender but still slightly firm (al dente), drain or lift them directly into your broth. This will allow them to finish cooking in the flavorful broth!
Fiery Chicken Ramen with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
For the Broth:
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon chili paste (such as Sriracha or gochujang) — adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
For the Noodles:
- 2 servings fresh or dried ramen noodles
For the Creaminess:
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon butter
For Garnish:
- 2 green onions, sliced
- 1 small carrot, julienned (optional)
- 1 soft-boiled egg (optional)
- Salt and pepper to taste
- Red chili flakes (for extra heat and garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making the total time about 30 minutes. It’s a quick yet satisfying meal that serves well for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, pat the chicken dry with paper towels and season both sides with a little salt and pepper to enhance the flavor.
2. Cook the Chicken:
In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken. Cook for about 5-7 minutes on each side or until fully cooked and browned. Remove the chicken from the pot and let it rest on a plate.
3. Make the Creamy Garlic Sauce Base:
In the same pot, lower the heat to medium and add the butter. Once it melts, toss in the minced garlic and ginger, stirring them around until fragrant, about 1-2 minutes. Keep an eye on it so the garlic doesn’t burn!
4. Add the Liquids:
Pour in the chicken broth, soy sauce, chili paste, sugar, and sesame oil. Stir everything together and bring the mixture to a gentle simmer.
5. Cook the Noodles:
Once the broth is simmering, add the ramen noodles. Cook them according to the package instructions, which is usually around 3-4 minutes. Stir occasionally to prevent them from sticking.
6. Add the Cream:
Slowly pour in the heavy cream or half-and-half, stirring gently to mix. Taste the broth and adjust the seasoning if needed, adding more salt, pepper, or chili paste if you want more spice.
7. Slice the Chicken:
While the noodles are cooking, slice the cooked chicken into strips or bite-sized pieces so it’s ready to top your ramen.
8. Assemble Your Bowl:
Divide the ramen noodles and broth into serving bowls. Top each bowl with sliced chicken and garnish with sliced green onions, julienned carrots, and a soft-boiled egg if you like!
9. Serve Hot:
Enjoy your fiery chicken ramen with creamy garlic sauce immediately while it’s warm and comforting!
This recipe really brings together the heat from the chili paste and the creamy richness of the garlic sauce for a delicious bowl of ramen that’s sure to satisfy!
Fiery Chicken Ramen FAQ
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! Using boneless, skinless chicken thighs is a great choice as they tend to stay juicier during cooking. If you prefer chicken breasts, they’ll work as well, just keep an eye on the cooking time to avoid dryness.
What Can I Substitute if I Don’t Have Chili Paste?
If you don’t have chili paste, you can use Sriracha or even red pepper flakes for heat. Adjust the amount based on your spice preference. You can also blend some fresh chili peppers for a homemade version if you’re feeling adventurous!
How Do I Store Leftovers?
Store any leftover ramen in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the noodles absorb too much broth, consider adding a splash of water or fresh broth to revive it.
Can I Make This Dish Vegetarian?
Definitely! You can replace the chicken with tofu or tempeh for protein, and use vegetable broth instead of chicken broth. The creamy sauce can still be made with plant-based cream or cashew cream for a delicious vegetarian option!
