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Fiery Chicken Ramen

A quick and comforting bowl of spicy ramen packed with tender chicken, creamy broth, and flavorful spices, all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breasts Juicier thighs offer more flavor; feel free to substitute.
  • ¼ cup Soy Sauce Tamari is great for a gluten-free twist.
  • 2 tablespoons Sesame Oil Olive or avocado oil will do wonders, too.
  • 2 tablespoons Cornstarch All-purpose flour works in a pinch!
  • 1 teaspoon Smoked Paprika Adjust this based on your spice preference.
  • 1 teaspoon Chili Powder Perfect for those who crave heat.
  • ½ teaspoon Cayenne Pepper Omit for a milder flavor.
  • ½ teaspoon Black Pepper White pepper is a fine alternative.
  • 2 tablespoons Butter Ghee or vegan butter can be used.
  • 3 cloves Garlic Fresh is always better, but powdered works too.
  • 1 cup Heavy Cream Lighten it up with half-and-half or coconut milk.
  • 1 cup Chicken Broth Vegetable broth caters to vegetarian diets.
  • 1 teaspoon Salt Always adjust to your flavor palate.
  • ½ teaspoon Black Pepper Again, adjust as needed.
  • ¼ teaspoon Red Pepper Flakes Optional, perfect for those who shy away from spiciness!
  • ½ cup Parmesan Cheese Nutritional yeast is a dairy-free alternative.
  • 8 ounces Ramen Noodles Fresh noodles offer an authentic touch.
  • ¼ cup Green Onions Adds crunch and freshness.
  • 1 cup Carrots Feel free to get creative with seasonal vegetables!
  • 2 pieces Soft-Boiled Egg An optional, elevating addition.
  • 2 tablespoons Sesame Seeds For garnish and subtle flavor.
  • 2 pieces Nori Strips Adds a savory touch for presentation.

Method
 

Preparation
  1. Heat the oil in a large pot over medium heat. Sauté the garlic until fragrant.
  2. Add the chicken and cook until browned. Sprinkle in the cornstarch, smoked paprika, chili powder, cayenne, and black pepper.
  3. Pour in the soy sauce, heavy cream, and chicken broth; stir to combine.
  4. Bring the mixture to a simmer. Add the ramen noodles and cook until tender.
  5. Mix in the carrots, allowing them to soften slightly.
  6. Serve hot, garnished with green onions, sesame seeds, and nori strips. A soft-boiled egg perched atop is the finishing touch.

Notes

Using fresh spices and tasting the broth before serving ensures a balanced flavor. Leftovers can be refrigerated for up to three days.