Description
A luxurious, creamy ramen dish that combines tender chicken, sun-dried tomatoes, and a savory broth, perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 2 chicken breasts
- 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, bean sprouts, edamame beans, scallions, chili oil for garnish
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt, pepper, and flour.
- Heat olive oil in a heavy-bottomed pot over medium heat and brown the chicken pieces on all sides for about 5–7 minutes.
- Add minced garlic, sun-dried tomatoes, smoked paprika, dried oregano, and red chili flakes; sauté for 2 minutes.
- Pour in the chicken stock and let it simmer for 10 minutes.
- Lower the heat and stir in the single cream and grated Parmesan until creamy.
- Add ramen noodles and cook according to package instructions, around 4–5 minutes.
- Stir in the sugar, adjusting salt and pepper to taste.
- Serve in bowls and garnish with cilantro, bean sprouts, edamame, scallions, and chili oil.
Notes
Make-ahead tip: Prepare the broth a day in advance. Store leftovers in an airtight container for up to 3 days. Reheat with extra stock for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: ramen, chicken, creamy, comfort food, dinner