Description
Creamy Marry Me Chicken Ramen is a comforting and flavorful dish featuring seared chicken breasts simmered in a rich, creamy broth infused with sun-dried tomatoes, garlic, and spices, served over tender ramen noodles and topped with fresh cilantro, bean sprouts, edamame beans, scallions, and a drizzle of chili oil for a spicy kick.
Ingredients
Scale
For the chicken:
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
For the broth and noodles:
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tbsp red chili flakes
- 2 1/2 cups chicken stock
- 1 1/4 cups single cream
- 2 tbsp grated parmesan cheese (plus more for serving)
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 7 oz ramen noodles
For the toppings:
- fresh cilantro
- bean sprouts
- edamame beans
- scallions
- chili oil
Instructions
- Prepare the chicken: Pour the all-purpose flour onto a plate and thoroughly coat both chicken breasts in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the floured chicken breasts and fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside.
- Make the broth base: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in about 1 1/4 cups (300 ml) of the chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese for extra richness.
- Cook the chicken in the broth: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
- Season and cook noodles: Season the broth with flaky salt, freshly ground black pepper, and sugar. Adjust seasoning as needed. Pour in the remaining 1 1/4 cups chicken stock, then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble the ramen bowls: Divide the broth and cooked noodles into two bowls. Top each bowl with the sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese to serve. Drizzle chili oil lightly to add a wonderful kick.
Notes
- Coat the chicken well in flour to achieve a nice golden crust when frying.
- Use full-fat single cream for a rich and creamy broth.
- Adjust red chili flakes and chili oil according to your preferred spice level.
- For vegetarian option, substitute chicken broth with vegetable broth and omit chicken.
- Extra parmesan cheese at the end adds more depth of flavor.
- Cook ramen noodles separately or as per package instructions to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
