Marry Me Chicken Ramen
A heartwarming dish featuring tender chicken, creamy broth, and comforting ramen noodles.
Equipment
- Saucepan For cooking the chicken and broth.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts
- 50 g all-purpose flour
- 3 garlic cloves minced
- 8 sun-dried tomatoes sliced
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon oregano
- 1/2 tablespoon chili flakes
- 600 ml chicken stock
- 300 ml single cream
- 2 tablespoons grated parmesan cheese plus extra for garnish
- 1/2 teaspoon ground pepper
- 1/2 teaspoon flaky salt
- 1/2 teaspoon sugar
- 200 g ramen noodles
- Coriander for garnish
- Bean sprouts for garnish
- Edamame beans for garnish
- Spring onion for garnish
- Chili oil for drizzling
Instructions
- Coat the chicken breasts in all-purpose flour by pressing them onto a plate with flour. In a saucepan over medium heat, add 2 tablespoons of olive oil. Fry the chicken breasts on each side for about 4 minutes until golden. Remove the chicken from the pan and set it aside.
- In the same saucepan, add minced garlic, sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Sauté for a couple of minutes until fragrant. Then, pour in 300ml (about 1.3 cups) of chicken stock and the single cream. Stir in the grated parmesan cheese for a creamy texture.
- Return the chicken breasts to the pan, cover with a lid, and cook for about 5 minutes. Remove the chicken, slice it, and set it aside.
- Season the broth with salt, pepper, and sugar. Adjust the seasoning to taste. Pour in another 300ml (about 1.3 cups) of chicken stock, then add the ramen noodles. Cook according to the package instructions, stirring occasionally for even cooking.
- Once the ramen noodles are cooked, divide the broth and noodles into two bowls. Top each bowl with sliced chicken, coriander, bean sprouts, spring onions, edamame beans, and a drizzle of chili oil for an extra kick.
Notes
For added heat, increase the amount of chili flakes or add a dash of hot sauce to the broth.