Spicy ramen creamy sauce (Print Version)
# Ingredients:
→ Chicken Essentials
01 -
1 tablespoon oil for pan-frying
02 -
2 pieces of chicken (thighs or breasts, no skin or bones)
03 -
½ teaspoon cracked black pepper
04 -
½ teaspoon salt
05 -
1 teaspoon smoky paprika
06 -
1 teaspoon ground chili powder
→ Spicy Soup Base
07 -
1 teaspoon sesame oil
08 -
1 tablespoon soy sauce
09 -
¼ cup heavy cream
10 -
3 cups chicken broth
11 -
2 minced garlic cloves
→ Rich Garlic Topping
12 -
2 minced garlic cloves
13 -
¼ cup heavy cream
14 -
1 tablespoon butter
→ To Serve It Up
15 -
1 green onion, finely sliced
16 -
1 teaspoon spicy chili oil (optional for heat lovers)
17 -
2 ramen noodle packs (use fresh or dry)
# Instructions:
01 -
Take a bowl and combine the chili powder, paprika, salt, and pepper. Spread this spice mix all over the chicken so it's coated nicely on both sides. Let it soak in those flavors for 15 minutes, or even up to 2 hours in the fridge if you've got time to spare. The longer, the better!
02 -
Heat up that tablespoon of oil in a skillet over medium-high. Add the chicken pieces once the oil looks shiny. Let it cook undisturbed for a good 5-7 minutes so the bottom turns golden and crispy. Flip it over and cook until the inside reads 165°F. Once done, place it aside to rest for a bit before slicing it thin.
03 -
Throw butter into a small pan and melt it on medium. Add minced garlic, stirring for about half a minute until it gets aromatic. Be careful not to let it brown! Stir in the cream and let it bubble quietly for around 2-3 minutes until it’s slightly thicker, then remove it from heat.
04 -
Set a pot of water to boil. Pop in the noodles and follow the package directions to cook them – usually 2-3 minutes for dried noodles, less for fresh. Don’t let them overcook! Drain and rinse them under cool water immediately to stop the cooking.
05 -
Warm up sesame oil in a pot at medium heat. Toss in the garlic and stir for about a half-minute till fragrant. Add the broth and soy sauce. Let it all simmer gently for 3 minutes, then pour in the cream. Keep it on a low simmer for another few minutes, stirring here and there.
06 -
Split the noodles between two roomy bowls. Pour the hot broth over them generously. Lay sliced chicken on top like a pro. Drizzle the garlic sauce all over to bring it together – feel free to get creative with it!
07 -
Sprinkle green onions all over the top. Love spicy food? Add a touch of chili oil for an extra fiery punch. Admire your work for a second – it’ll look great – then dig in while it’s nice and hot!
# Notes:
01 -
Tweak it to your taste! Use less chili powder for a milder touch, or crank up the heat with cayenne or more chili oil.
02 -
The broth is even tastier the next day. Prep extra and store it separately from the noodles so nothing gets mushy.
03 -
Feeling fancy? Try adding a soft-boiled egg (cook for 6 minutes), sautéed mushrooms with garlic, or crispy fried shallots as garnish.