Creamy Marry Me Chicken Ramen
A delightful and creamy ramen dish featuring tender chicken, sun-dried tomatoes, and rich spices, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Can swap for firm tofu or mushrooms for a vegetarian option.
- 1/3 cup all-purpose flour For coating the chicken.
- 2 tbsp olive oil For sautéing.
- 3 cloves garlic, minced Adds flavor.
- 8 pieces sun-dried tomatoes, sliced
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tbsp red chili flakes Adjust to taste.
- 2 1/2 cups chicken stock
- 1 1/4 cups single cream Can substitute with coconut milk for a lighter taste.
- 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 Cook according to package instructions.
- Fresh cilantro, for garnish
- Bean sprouts, scallions, and edamame beans, for toppings
- Chili oil, for a spicy finish
Instructions
Preparation
- Slice chicken breasts into bite-sized pieces and coat with flour.
- In a large pot, heat olive oil over medium-high heat and sauté the floured chicken until golden brown, about 4-5 minutes.
- Add minced garlic and sliced sun-dried tomatoes, sautéing for an additional 2 minutes until fragrant.
- Sprinkle in smoked paprika, dried oregano, and red chili flakes; stir well to combine.
- Pour in chicken stock and bring to a gentle simmer.
- Add single cream, grated parmesan, black pepper, flaky salt, and sugar, stirring until creamy and smooth.
- Introduce ramen noodles to the pot, cooking according to package instructions (about 3-4 minutes).
- Taste the broth and adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of chicken stock or water.