Creamy Garlic Chicken Ramen: An Incredible Ultimate Recipe
Indulge in the ultimate comfort food experience with this Creamy Garlic Chicken Ramen. Featuring tender, pan-seared chicken, springy ramen noodles, and a luxuriously rich, garlic-infused broth, this dish is a culinary hug in a bowl. It's surprisingly simple to prepare, making it perfect for a satisfying weeknight meal or a cozy weekend treat.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
creamy ramengarlic chicken ramenultimate ramen recipechicken noodle souphomemade rameneasy ramencomfort foodweeknight dinnercreamy brothramen variations
Why This Recipe Delivers
- Unbelievably rich and comforting, perfect for any occasion.
- Quick and easy to prepare, ideal for busy weeknights.
- Features tender, juicy chicken and silky ramen noodles.
- A versatile base, allowing for endless vegetable additions.
- Bursting with savory garlic and umami flavors.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 340-400 g / 12-14 oz)
- 950 ml (4 cups) chicken broth, high-quality preferred
- 470 ml (2 cups) water
- 3 packs of instant ramen noodles (discard the seasoning packets)
- 240 ml (1 cup) heavy cream
- 4 large cloves garlic, minced (approximately 16 g)
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) soy sauce (or tamari for gluten-free option)
- 8 g (1 tablespoon) cornstarch
- 30 ml (2 tablespoons) cold water (for cornstarch slurry)
- 4 g (1 teaspoon) fresh ginger, grated
- 2 g (1 teaspoon) red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- Fresh cilantro, a small bunch chopped (for garnish, optional)
- 100 g (approx. 2 cups) fresh spinach, baby bok choy, or sliced bell peppers (vegetables of your choice)
Instructions
- Perfectly Searing the Chicken: Begin by heating 15 ml (1 tablespoon) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Carefully place the chicken into the hot oil and sear for 5-7 minutes per side, or until beautifully golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the pot and set it aside on a cutting board to rest, allowing the juices to redistribute for maximum tenderness.
- Infusing Aromatic Flavors: In the same pot, with any remaining chicken drippings, add the minced garlic and grated ginger. Sauté for 1-2 minutes over medium-low heat, stirring constantly, until incredibly fragrant. Be extremely careful not to burn the garlic, as this will result in a bitter taste.
- Building the Foundational Broth: Pour in the 950 ml (4 cups) of chicken broth and 470 ml (2 cups) of water into the pot with the sautéed aromatics. Increase the heat to medium-high and bring the liquid to a gentle simmer.
- Cooking the Ramen Noodles: Once the broth is simmering, add the ramen noodles (without their seasoning packets) to the pot. Cook according to the package instructions, typically for 4-5 minutes, or until the noodles are tender but still have a slight bite.
- Crafting the Rich, Creamy Base: Reduce the heat to low. Stir in the 240 ml (1 cup) of heavy cream and 15 ml (1 tablespoon) of soy sauce. If desired, add 2 g (1 teaspoon) of red pepper flakes for a subtle warmth. Allow the mixture to gently simmer for 2-3 minutes, letting the flavors meld and the cream warm through.
- Achieving Perfect Consistency: In a small bowl, whisk together the 8 g (1 tablespoon) of cornstarch with 30 ml (2 tablespoons) of cold water until a smooth slurry forms. Slowly pour the cornstarch mixture into the simmering ramen, stirring continuously for 1-2 minutes until the broth has thickened slightly to your desired consistency. The goal is a velvety, comforting broth, not a thick gravy.
- Incorporating Fresh Vegetables: If you are using quick-cooking vegetables like spinach or baby bok choy, add them to the pot now and cook for 1-2 minutes, or until just wilted. For firmer vegetables like bell peppers, you might add them a few minutes earlier with the noodles to ensure they are tender-crisp.
- Preparing the Chicken for Serving: While the noodles and vegetables finish cooking, slice the rested chicken breasts against the grain into thin, even strips. This ensures each bite is tender and easy to enjoy.
- Assembling and Presenting the Dish: Carefully divide the creamy garlic ramen, including a generous amount of broth, noodles, and vegetables, among four serving bowls. Artfully arrange the sliced chicken breast over the top of each bowl. Garnish generously with thinly sliced green onions and fresh chopped cilantro, if using, for a burst of color and fresh flavor.
- Savoring Your Homemade Ramen: Serve the Creamy Garlic Chicken Ramen immediately while hot and steamy. Encourage your diners to enjoy the comforting warmth and rich flavors of this incredible homemade dish.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Whisk
- Measuring cups and spoons
- Tongs or slotted spoon
Essential Success Tips
- Do not overcook the chicken; resting it after searing keeps it incredibly juicy. Use a meat thermometer for accuracy.
- Keep a close eye on the garlic and ginger when sautéing; burnt aromatics will spoil the broth's flavor.
- When adding the cornstarch slurry, ensure the broth is simmering gently and stir constantly to prevent lumps and achieve a smooth consistency.
- Taste the broth before adding salt and pepper, as chicken broth and soy sauce already contain sodium. Adjust seasoning as needed.
- For the best texture, add quick-cooking vegetables like spinach just before serving to keep them vibrant and slightly crisp.
Professional Cooking Secrets
- For an extra layer of depth, deglaze the pot with a splash of dry white wine or a tablespoon of mirin after searing the chicken, before adding the garlic and ginger. This captures all the delicious browned bits at the bottom of the pan.
- To enhance the umami even further, consider adding a teaspoon of miso paste (white or yellow) to the broth along with the heavy cream. Whisk it in well until fully dissolved for a complex, savory boost.
- For a truly restaurant-quality finish, briefly toast the ramen noodles in the dry pot for a minute or two before adding the broth. This subtle step can add an extra layer of nutty flavor to the noodles.
Notes
- Storage: Leftover ramen can be stored in an airtight container in the refrigerator for up to 3 days. It's best to store the broth and noodles separately if possible, or expect the noodles to absorb a lot of the broth upon reheating.
- Variations: Feel free to swap chicken for thinly sliced pork, shrimp, or even firm tofu for a vegetarian option. Experiment with different vegetables like mushrooms, carrots, or snap peas. A squeeze of lime juice at the end can add a bright, fresh finish.
- Spice Level: Adjust the red pepper flakes to your preference. For more heat, add an extra pinch. For a milder version, omit them entirely or use just a tiny dash.
Frequently Asked Questions
Can I use different types of noodles?
Absolutely! While instant ramen noodles provide a quick and convenient base, you can certainly use fresh ramen noodles, udon, or even thin spaghetti. Adjust cooking times according to the package instructions for your chosen noodle.
Is this recipe dairy-free?
As written, no, this recipe contains heavy cream. For a dairy-free version, you can substitute the heavy cream with full-fat coconut milk (for a slight coconut flavor) or a dairy-free cooking cream alternative. Ensure all other ingredients are also dairy-free.
How can I make this dish vegetarian?
To make this dish vegetarian, substitute the chicken breasts with firm or extra-firm tofu (pressed and pan-fried until crispy), tempeh, or a medley of mushrooms. Replace chicken broth with a high-quality vegetable broth.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 30g, Carbs: 35g. (Estimates can vary based on specific brands and quantities of ingredients used.)
Allergy Information
Contains dairy (heavy cream) and gluten (soy sauce, ramen noodles). For a gluten-free version, use tamari instead of soy sauce and certified gluten-free ramen noodles or rice noodles. For a dairy-free alternative, see notes in the FAQ section.
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