Ingredients
Scale
For the Chicken:
2 chicken breasts
1/3 cup all-purpose flour
2 tablespoons olive oil
For the Flavor Base:
3 garlic cloves, minced
8 sun-dried tomatoes, sliced
1/2 tablespoon smoked paprika
1/2 tablespoon dried oregano
1/2 tablespoon red chili flakes
For the Broth:
2 1/2 cups chicken stock
1 1/4 cups single cream
2 tablespoons grated Parmesan cheese (plus more for serving)
1/2 teaspoon ground black pepper
1/2 teaspoon flaky salt
1/2 teaspoon sugar
For the Noodles and Toppings:
7 oz ramen noodles
Fresh cilantro
Bean sprouts
Edamame beans
Scallions
Chili oil
Instructions
- Slice the chicken breasts into thin strips and lightly coat them in flour.
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add the chicken and cook until golden brown and cooked through. Remove and set aside.
- In the same pot, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Stir in smoked paprika, oregano, and red chili flakes, cooking briefly to release their flavors.
- Pour in the chicken stock and bring to a gentle simmer.
- Add the cream, Parmesan cheese, black pepper, salt, and sugar. Stir well and let simmer for 5–7 minutes until slightly thickened.
- Meanwhile, cook the ramen noodles according to package instructions, then drain.
- Return the cooked chicken to the broth and simmer for another 2–3 minutes.
- Divide the noodles into bowls and ladle the creamy chicken broth over the top.
- Garnish with cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil.
- Serve hot and enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes