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–+ servings
Amanda Smith

Fiery Chicken Ramen with Creamy Garlic Sauce Delights!

A spicy and creamy ramen dish featuring tender chicken thighs and a rich garlic sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha adjust to taste
  • 1 tablespoon sesame oil
  • 1 pound boneless skinless chicken thighs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 4 ounces ramen noodles
  • 1 cup baby spinach
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • 1/2 cup heavy cream
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice

Method
 

  1. In a large pot, combine chicken broth, soy sauce, sriracha, and sesame oil. Bring to a simmer over medium heat.
  2. Season the chicken thighs with garlic powder, onion powder, salt, and pepper. Add the chicken to the pot and cook for about 10-12 minutes, or until fully cooked. Remove the chicken and let it rest for a few minutes before slicing.
  3. In the same pot, add ramen noodles and cook according to package instructions, usually about 3-4 minutes.
  4. While the noodles are cooking, prepare the creamy garlic sauce. In a small saucepan, combine heavy cream, minced garlic, and lemon juice. Heat over low, stirring until warmed through.
  5. Once the noodles are cooked, add the baby spinach to the pot and stir until wilted.
  6. Serve the ramen in bowls, topped with sliced chicken, creamy garlic sauce, sliced green onions, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • To enhance the dish, try adding a soft-boiled egg on top for extra richness.
  • For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

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