Ingredients
- Chicken breast: 1 pound, boneless, skinless
- Ramen noodles: 2 packages
- Chicken broth: 4 cups
- Soy sauce: 2 tablespoons
- Gochujang (Korean chili paste): 1 tablespoon
- Garlic: 4 cloves, minced
- Heavy cream: 1/4 cup
- Green onions: 2, thinly sliced for garnish
Instructions
- Step 1: Cut chicken breast into bite-sized pieces. In a bowl, combine soy sauce and gochujang. Marinate the chicken in this mixture for at least 15 minutes.
- Step 2: While the chicken marinates, prepare the creamy garlic sauce. In a small saucepan, sauté the minced garlic over medium heat until fragrant (about 1 minute). Stir in the heavy cream and simmer gently for 2-3 minutes until slightly thickened. Set aside.
- Step 3: In a large pot, bring the chicken broth to a boil. Add the marinated chicken and cook until it is cooked through, about 5-7 minutes.
- Step 4: Add the ramen noodles to the pot with the chicken and broth. Cook according to the package directions until the noodles are tender.
- Step 5: Divide the ramen and broth between two bowls. Drizzle the creamy garlic sauce over each bowl. Garnish with sliced green onions. Serve immediately.
Notes
- Store leftover ramen components separately (noodles, broth, sauce) to prevent soggy noodles.
- Gently reheat leftover ramen on the stovetop, adding a splash of water if needed, to maintain the broth's consistency.
- Serve this ramen with a soft boiled egg for an extra creamy and protein-packed meal.
- For a deeper garlic flavor, infuse the heavy cream with a whole clove of garlic while simmering, then remove before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American