Ingredients
Scale
- Chicken ComponentsUse 1 pound of boneless, skinless chicken breast or thigh, thinly sliced for quick cooking and better flavor absorption.
- Ramen NoodlesSelect high-quality dried or fresh ramen noodles; traditional wheat noodles work best for absorbing the thick broth.
- Broth BaseYou will need 6 cups of high-quality, low-sodium chicken or vegetable broth to form the essential flavor foundation.
- Creamy Sauce ElementsInclude fresh garlic cloves (about 6), milk or non-dairy equivalent, and a thickening agent like cornstarch or flour for the velvety texture.
- Spice BlendUse dried red chili flakes, chili oil (such as gochugaru or Sichuan style), and a dash of hot sauce to control the heat level.
- Aromatics and SeasoningFresh ginger, soy sauce (or tamari), rice vinegar, and a teaspoon of sesame oil are crucial for deep umami flavor.
- ToppingsPrepare chopped scallions, soft-boiled eggs, shredded carrots, or toasted sesame seeds for finishing touches.
Instructions
- Step 1: Prepare the Chicken and Aromatics
- Step 2: Cook the Chicken and Build the Broth
- Step 3: Craft the Creamy Garlic Sauce
- Step 4: Cook the Ramen Noodles
- Step 5: Assemble and Finish the Dish
- Step 6: Serve Immediately
Notes
- If storing leftovers, keep the creamy broth and the cooked ramen noodles in separate airtight containers in the fridge; this prevents the noodles from bloating and becoming soggy.
- Gently reheat the creamy broth on the stove over low heat, stirring frequently, and add a splash of milk or broth if the sauce has thickened too much during cooling.
- Offer extra chili oil or hot sauce on the side for guests who prefer maximum fiery heat, but always balance the spice with fresh, crunchy toppings like shredded carrots or scallions.
- For the best absorption of fiery flavor into the chicken, marinate the thinly sliced meat with a tablespoon of the chili oil and a pinch of salt for at least 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American