Description
This Creamy Garlic Chicken Ramen is a comforting and flavorful bowl featuring tender chicken, rich garlic-infused broth, and creamy textures perfect for a cozy meal. Loaded with ramen noodles and fresh vegetables, it balances hearty and fresh elements for satisfying dinners any night of the week.
Ingredients
Scale
Protein
- 1 pound Boneless, Skinless Chicken Breasts (Substitute with tofu or tempeh for vegetarian option)
Broth & Liquids
- 4 cups Chicken Broth (Opt for low-sodium versions for a lighter palate)
- 2 cups Water
- 1 cup Heavy Cream (Substitute for half-and-half or coconut milk for a lighter option)
Noodles
- 8 ounces Ramen Noodles (Alternative noodles like udon can also be used)
Flavorings & Seasonings
- 4 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 tablespoon Soy Sauce (Use gluten-free if needed)
- 1 tablespoon Cornstarch (Mixed with 2 tablespoons water to thicken sauce)
- 1 teaspoon Ginger, grated
- 1 teaspoon Red Pepper Flakes (Optional)
- Salt and Pepper (To taste)
Vegetables & Garnishes
- 2 Green Onions, sliced
- Fresh Cilantro (Optional to add brightness)
- Vegetables of your choice (Add spinach, bok choy, or bell peppers for nutrition)
Instructions
- Prepare the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper. Cook them for 5-7 minutes on each side until nicely browned and cooked through. Remove the chicken from the pot and slice it into strips.
- Sauté Aromatics: In the same pot, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Broth and Water: Pour in the chicken broth and water into the pot. Bring the mixture to a gentle simmer to develop the flavors.
- Cook Noodles: Add the ramen noodles to the simmering broth. Cook according to package instructions, typically 4-5 minutes, until noodles are tender but still slightly firm.
- Add Cream and Seasonings: Stir in the heavy cream, soy sauce, and red pepper flakes if using. Let the broth simmer for a few minutes to allow the flavors to meld.
- Thicken the Broth: Mix cornstarch with 2 tablespoons of cold water until smooth, then slowly stir it into the simmering broth. Continue stirring until the broth thickens slightly.
- Add Vegetables: Add your choice of vegetables, such as spinach, bok choy, or bell peppers, into the pot. Stir until the vegetables wilt and are warmed through.
- Assemble the Bowl: Divide the cooked ramen and broth evenly into serving bowls. Top each bowl with the sliced chicken, green onions, and fresh cilantro if desired.
- Serve and Enjoy: Serve the creamy garlic chicken ramen hot for the ultimate comforting meal experience.
Notes
- For a vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- You can use half-and-half or coconut milk as a lighter substitute for heavy cream.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Use low-sodium soy sauce and broth to control salt levels.
- Alternative noodles such as udon or soba can be used for varied texture.
- Fresh vegetables like spinach and bok choy add nutrition and color; add according to preference.
