Description
This creamy Marry Me Chicken Ramen blends tender seared chicken breasts with a rich, flavorful broth infused with sun-dried tomatoes, smoked paprika, and parmesan cheese. Cooked with ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and chili oil, this comforting bowl offers a delightful balance of creamy, spicy, and savory notes perfect for a satisfying meal.
Ingredients
Scale
For the chicken:
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
For the broth and noodles:
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tbsp red chili flakes
- 2 1/2 cups chicken stock
- 1 1/4 cups single cream
- 2 tbsp grated parmesan cheese (plus more for serving)
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 7 oz ramen noodles
For the toppings:
- fresh cilantro
- bean sprouts
- edamame beans
- scallions
- chili oil
Instructions
- Coat and sear chicken: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.
- Prepare the sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese for extra richness.
- Cook chicken in sauce: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After cooking, remove the chicken and set aside to cool slightly before slicing.
- Season broth and cook noodles: Season the broth with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook the noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and garnish: Divide the broth and cooked noodles into two bowls. Top each with the sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and a sprinkle of grated parmesan cheese. A drizzle of chili oil adds a wonderful kick if desired.
Notes
- For extra depth, grate additional parmesan cheese into the sauce before cooking the chicken.
- Feel free to adjust chili flakes and chili oil based on your preferred spice level.
- If single cream is unavailable, substitute with heavy cream for a slightly richer taste.
- Use fresh ramen noodles if possible, but dried ramen also works well.
- Ensure to stir noodles frequently while cooking to prevent clumping.
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
