This Creamy Garlic Fiery Chicken Ramen is full of flavor! The rich, creamy broth and tender chicken makes it a warm and cozy dish. Plus, you can adjust the heat to your liking!
Honestly, nothing beats slurping up those noodles while enjoying that creamy garlic kick. It’s like a hug in a bowl! I love making it on chilly evenings for some extra warmth.
Key Ingredients & Substitutions
Vegetable Oil: This is for sautéing and adds a nice base flavor. You can use any neutral oil, like canola or grapeseed oil. Olive oil works too but may change the dish’s overall taste slightly.
Garlic and Ginger: Fresh garlic and ginger are essential for depth of flavor. If you’re in a pinch, garlic powder and ground ginger can be used instead but will lack some freshness. I personally love the punch of fresh ingredients!
Chicken: I prefer boneless skinless thighs for this recipe because they stay juicy. Breast meat works too if that’s what you have. Tofu or chickpeas can be great swaps for a vegetarian version.
Coconut Milk vs. Heavy Cream: Coconut milk gives a lovely creaminess and a hint of sweetness. If you dislike coconut, go for heavy cream. You can even venture into half-and-half for a lighter option.
Mushrooms: Optional but they add texture and flavor! If you’re not a fan, feel free to skip them, or try adding spinach or bok choy for greenery.
How Do I Achieve the Perfect Cooked Chicken in Ramen?
Getting the chicken just right is key in this dish. Start by searing the chicken until it’s brown on the outside but not fully cooked. This locks in flavor and the delicious juices. Here’s how:
- Cut chicken into bite-sized pieces to ensure even cooking.
- Don’t overcrowd the pan; this helps with browning. Cook in batches if needed.
- Use medium heat so the chicken cooks evenly, avoiding undercooked pockets.
- Once added to broth, simmer to finish cooking. It keeps the chicken tender!
How to Make Creamy Garlic Fiery Chicken Ramen
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 small onion, finely chopped
- 1-2 teaspoons red chili flakes (adjust to your heat preference)
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional, for depth)
- 1 tablespoon sesame oil
- 1 cup mushrooms, sliced (optional)
For Topping:
- 2 packs fresh or dried ramen noodles
- 2 green onions, sliced
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper to taste
- Chili oil or sriracha (optional for extra heat)
- Soft boiled eggs (optional, for topping)
How Much Time Will You Need?
This delicious ramen recipe takes about 15 minutes of prep time and another 30 minutes to cook, bringing the total to around 45 minutes. It’s quick enough for a weeknight dinner, but special enough for a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the minced garlic, ginger, and chopped onion. Sauté for about 3-4 minutes until everything is fragrant and the onions become translucent.
2. Spice It Up:
Add the red chili flakes to the pot and stir for 30 seconds to release their full flavor. This will give your soup that fiery kick!
3. Cook the Chicken:
Next, add the chicken pieces to the pot. Season with salt and pepper, cooking until they are browned on all sides but not fully cooked through—about 5-6 minutes should do it.
4. Add the Broth:
Pour in the chicken broth and bring it all to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes so the chicken cooks through completely.
5. Creamy Goodness:
Once the chicken is cooked, stir in the coconut milk (or heavy cream), soy sauce, miso paste (if using), and sesame oil. If you like mushrooms, add them now too. Let the broth simmer for another 5 minutes.
6. Prepare the Noodles:
While the soup simmers, cook the ramen noodles in a separate pot according to the package instructions until just tender. Once cooked, drain them and set aside.
7. Final Touches:
Taste your broth and adjust the seasoning with salt, pepper, and if you fancy more heat, add extra chili flakes or some chili oil!
8. Serve It Up:
To serve, divide the cooked noodles between serving bowls. Ladle the hot creamy garlic chicken broth over the noodles until each bowl is full and comforting.
9. Garnish with Love:
Top each bowl with sliced green onions, fresh cilantro or parsley, and a soft boiled egg if you like. It’s all about that finishing touch!
10. Enjoy!
Dig in and enjoy your warming, creamy garlic fiery chicken ramen! It’s a bowl of happiness on a chilly day!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins in This Ramen?
Absolutely! This recipe works well with shrimp, beef, or even tofu for a vegetarian version. Just adjust the cooking times depending on the protein you choose—shrimp cooks quickly, while beef might take a bit longer!
How Can I Adjust the Heat Level?
You can customize the heat of your ramen by adjusting the amount of red chili flakes or adding spicy sauces like sriracha or chili oil. For a milder dish, start with just a pinch of chili flakes and taste before adding more.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up the broth, so it’s best if you keep them separate if possible. Reheat in a pot on the stove, adding a splash of water or broth to loosen the sauce.
Can I Make This Recipe Vegan?
Yes, you can make a vegan version by substituting the chicken with mushrooms or tofu and using vegetable broth instead of chicken broth. Replace the coconut milk with a plant-based cream if desired, and make sure the soy sauce is gluten-free if you need that option!
