Marry Me Chicken Ramen
A delightful fusion dish that combines savory chicken with creamy sauce and comforting ramen noodles for a burst of flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts
- 50g all-purpose flour (for coating)
- 3 garlic cloves (minced)
- 8 sun-dried tomatoes (sliced)
- 1/2 tbsp smoked paprika
- 1/2 tbsp oregano
- 1/2 tbsp chili flakes
- 600ml chicken stock
- 300ml single cream
- 2 tbsp grated parmesan (plus extra for garnish)
- 1/2 tsp ground pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 200g ramen noodles
- Fresh coriander
- Beansprouts
- Edamame beans
- Spring onion
- Chili oil
Instructions
- Coat the chicken: Place the all-purpose flour on a plate and coat the chicken breasts evenly.
- Sear the chicken: Heat 2 tbsp olive oil in a large saucepan and fry the coated chicken for about 4 minutes on each side until golden brown.
- Make the sauce: In the same saucepan, add minced garlic, sun-dried tomatoes, smoked paprika, oregano, and chili flakes, sauté for 2-3 minutes.
- Add stock and cream: Pour in 300ml of chicken stock and single cream, stir, and add grated parmesan.
- Bring back the chicken: Return the chicken breasts, cover, and cook for 5 minutes.
- Season the broth: Remove chicken and season the broth with salt, pepper, and sugar.
- Cook the ramen noodles: Add another 300ml of chicken stock, bring to a simmer, and cook the ramen noodles according to package instructions.
- Serve: Ladle the broth and noodles into bowls, slice the chicken on top, and garnish with coriander, beansprouts, spring onions, edamame, and chili oil.
Notes
Use high-quality chicken stock and fresh ingredients for the best flavor. You can swap chicken for shrimp or firm tofu for alternatives.