Description
A rich and creamy ramen infused with succulent chicken, sun-dried tomatoes, and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 2 chicken breasts, diced
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
- 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
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 7 oz ramen noodles
- Fresh cilantro, to garnish
- Bean sprouts, to garnish
- Edamame beans, to garnish
- Scallions, to garnish
- Chili oil, for drizzling
Instructions
- Season the diced chicken with salt, pepper, and coat lightly in flour.
- Heat olive oil in a large skillet over medium-high heat, add chicken, and sauté until browned and cooked through (approximately 6-7 minutes). Remove and set aside.
- In the same skillet, lower heat to medium and add minced garlic, sauté for another minute until fragrant.
- Stir in sun-dried tomatoes, smoked paprika, oregano, and red chili flakes, letting the flavors bloom for a minute.
- Pour in chicken stock, stirring well, and simmer for about 5 minutes.
- Reduce the heat to low and stir in the single cream and grated parmesan, mixing well.
- In a separate pot, cook ramen noodles according to package instructions, then drain and rinse under cold water.
- Add the sautéed chicken back to the skillet and toss in the drained noodles, seasoning with flaky salt and sugar.
- Transfer to bowls and garnish with cilantro, bean sprouts, edamame, and scallions, then drizzle with chili oil. Enjoy!
Notes
This dish can be made in an Instant Pot for a quicker preparation. Customize with different proteins or add vegetables to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg