Description
Dive into this bold and creamy chicken ramen, bursting with flavor, perfect for cozy nights or lively gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 4 cloves fresh garlic, minced
- 4 cups low-sodium vegetable broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- 1 cup heavy cream
- 8 oz ramen noodles (fresh or dried)
Instructions
- Heat 1 tablespoon of oil in a large pan over medium heat. Season chicken breasts with salt and pepper. Cook each side for about 7-8 minutes until golden brown and cooked through. Remove from heat and slice into bite-sized pieces.
- In the same pan, add minced garlic and sauté for about one minute until fragrant, stirring constantly to prevent burning.
- Pour in vegetable broth, soy sauce, and chili paste into the pan. Bring to a gentle simmer while stirring occasionally for about five minutes.
- Gradually stir in heavy cream while maintaining a simmer to create a rich and creamy texture.
- Cook ramen noodles according to package instructions in a separate pot until al dente. Drain and set aside.
- Add cooked noodles to the pan with the creamy sauce mixture and toss gently until evenly coated. Serve immediately, drizzled with extra sauce if desired.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: For added nutrition, consider mixing in vegetables like bok choy or snap peas. If you prefer a lighter version, substitute heavy cream with half-and-half or a plant-based alternative. Customize your spice level by adjusting the amount of chili paste.