Creamy Garlic Chicken Ramen: An Incredible Ultimate Recipe
Indulge in the ultimate comfort food with this Creamy Garlic Chicken Ramen recipe. Featuring tender chicken, a rich and velvety garlic-infused broth, and perfectly cooked ramen noodles, this dish transforms a simple meal into an extraordinary culinary experience. It's surprisingly easy to prepare, making it perfect for a satisfying weeknight dinner or a cozy weekend treat.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
creamy garlic chicken ramenchicken ramen recipehomemade rameneasy weeknight dinnercomfort foodcreamy chicken noodlesgarlic chicken soupramen noodle recipesAsian-inspired chicken
Why This Recipe Delivers
- Unbelievably rich and flavorful with a luxurious, velvety broth.
- Quick to prepare, making it a perfect meal for busy evenings.
- Satisfying and comforting, ideal for any time you crave a warm, hearty bowl.
- Customizable with your favorite vegetables and level of spice.
- A sophisticated twist on classic ramen, sure to impress.
Ingredients
- 2 medium (approx. 350g) boneless, skinless chicken breasts
- 950 ml (4 cups) chicken broth, low sodium
- 470 ml (2 cups) water
- 3 packs (approx. 85g each) instant ramen noodles (discard seasoning packets)
- 240 ml (1 cup) heavy cream (full-fat for best results)
- 4 cloves (approx. 12g) garlic, minced finely
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) soy sauce (or tamari for gluten-free option)
- 8g (1 tablespoon) cornstarch
- 30 ml (2 tablespoons) cold water (for cornstarch slurry)
- 5g (1 teaspoon) fresh ginger, grated
- 2g (1 teaspoon) red pepper flakes (optional, for a touch of heat)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions (scallions), thinly sliced (for garnish)
- 15g (1/4 cup) fresh cilantro, roughly chopped (for garnish, optional)
- 100g (1 cup) fresh spinach, or 1 head of baby bok choy, chopped (optional vegetables)
Instructions
- Prepare the chicken. Season both sides of the boneless, skinless chicken breasts generously with salt and freshly ground black pepper. In a large pot or Dutch oven, heat the 15 ml (1 tablespoon) of olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken into the hot oil.
- Cook the chicken. Sear the chicken breasts for approximately 5-7 minutes per side, or until they are beautifully browned and cooked through with an internal temperature of 74°C (165°F). This browning adds a layer of flavor to both the chicken and the pot. Remove the cooked chicken from the pot and transfer it to a clean cutting board to rest, tented loosely with foil. Resting allows the juices to redistribute, ensuring tender chicken.
- Sauté aromatics. Reduce the heat to medium. To the same pot, add the finely minced garlic and grated ginger. Sauté for 1-2 minutes, stirring constantly, until they become fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Build the broth base. Pour in the 950 ml (4 cups) of chicken broth and 470 ml (2 cups) of water. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon; these bits are packed with flavor.
- Cook the ramen noodles. Add the instant ramen noodles (without their seasoning packets) to the simmering broth. Cook according to the package instructions, typically 3-5 minutes, or until the noodles are tender but still have a slight chew.
- Create the creamy sauce. Once the noodles are nearly done, stir in the 240 ml (1 cup) of heavy cream, 15 ml (1 tablespoon) of soy sauce, and the optional 2g (1 teaspoon) of red pepper flakes. Allow the mixture to return to a gentle simmer.
- Thicken the broth. In a small bowl, whisk together the 8g (1 tablespoon) of cornstarch with 30 ml (2 tablespoons) of cold water until a smooth slurry forms. Slowly pour the cornstarch slurry into the simmering ramen, stirring continuously until the broth thickens slightly to your desired consistency. It should be rich and velvety, not overly thick.
- Add vegetables (optional). If you are including vegetables like fresh spinach or chopped bok choy, add them to the pot now and cook for 1-2 minutes, or just until they are wilted and tender-crisp. Overcooking vegetables can make them mushy.
- Slice the chicken. While the final broth and noodles are simmering, thinly slice the rested chicken breasts against the grain. This makes the chicken easier to eat and ensures tenderness.
- Serve the ramen. Carefully ladle the creamy garlic ramen into individual serving bowls, ensuring an even distribution of noodles and broth. Arrange the sliced chicken breasts on top of each bowl. Garnish generously with the thinly sliced green onions and, if using, the fresh cilantro.
- Enjoy. Serve the Creamy Garlic Chicken Ramen immediately while hot and savor every comforting spoonful of this incredible ultimate recipe.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp chef's knife
- Whisk or small bowl for cornstarch slurry
- Measuring cups and spoons
- Ladle
- Tongs or spatula
Essential Success Tips
- Do not overcook the chicken; use a meat thermometer to ensure it reaches 74°C (165°F) for perfect tenderness, then let it rest.
- Sauté the garlic and ginger just until fragrant; burnt garlic will impart a bitter flavor to your broth.
- When adding the cornstarch slurry, whisk continuously to prevent lumps and ensure the broth thickens evenly.
- Adjust the amount of red pepper flakes to your personal preference for spice. You can always add more at the end.
- For the best texture, cook the ramen noodles according to package directions and avoid overcooking, as they can become mushy.
Professional Cooking Secrets
- Toast your ramen noodles lightly in a dry pan for a few minutes before adding them to the broth. This subtle toasting can add an extra layer of nutty depth to the finished dish.
- For an even richer umami flavor, consider adding a teaspoon of white miso paste to the broth along with the heavy cream. Whisk it in thoroughly until fully dissolved.
- Infuse your olive oil: before adding chicken, gently heat a few extra garlic cloves (crushed, not minced) and ginger slices in the oil. Remove them before searing the chicken for a more subtle, aromatic oil base.
Notes
- Storage: Leftover Creamy Garlic Chicken Ramen can be stored in an airtight container in the refrigerator for up to 2-3 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth or water when reheating.
- Vegetable variations: Feel free to experiment with other quick-cooking vegetables like sliced mushrooms, snap peas, or thinly sliced carrots.
- Spice level: For extra heat, drizzle with a bit of chili oil when serving.
Frequently Asked Questions
Can I make this ramen vegetarian?
Yes, to make this dish vegetarian, substitute the chicken breasts with firm tofu or tempeh, and use vegetable broth instead of chicken broth. Adjust cooking times for your chosen protein.
What kind of ramen noodles should I use?
Any instant ramen noodle package will work, but make sure to discard the seasoning packets as we are creating our own rich broth from scratch. You can also use fresh ramen noodles for an even better texture.
Can I use milk instead of heavy cream?
While milk can be used, heavy cream provides the signature rich, velvety texture and body that makes this dish so indulgent. Milk might result in a thinner, less creamy broth.
Nutrition Facts (Per Serving)
Approximate per serving (based on 4 servings): Calories: 550, Protein: 35g, Fat: 30g, Carbs: 38g, Sodium: 900mg (varies with broth/soy sauce choice).
Allergy Information
Contains dairy (heavy cream) and soy (soy sauce). May contain gluten (ramen noodles, soy sauce). For a gluten-free version, use gluten-free ramen noodles and tamari instead of soy sauce.
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