Marry Me Chicken Ramen (Print Version)
# Ingredients:
→ For the Base
01 -
2 tablespoons olive oil
02 -
2 chicken breasts
03 -
50g all-purpose flour
04 -
3 cloves garlic, minced
05 -
8 sun-dried tomatoes, sliced
06 -
½ tablespoon smoked paprika
07 -
½ tablespoon oregano
08 -
½ tablespoon chili flakes
→ For the Broth
09 -
600ml chicken stock
10 -
300ml single cream
11 -
2 tablespoons freshly grated parmesan
12 -
½ teaspoon ground pepper
13 -
½ teaspoon flaky salt
14 -
½ teaspoon sugar
15 -
200g ramen noodles
→ Fresh Toppings
16 -
Fresh coriander leaves
17 -
Bean sprouts
18 -
Edamame beans
19 -
Spring onions, sliced
20 -
Chili oil
# Instructions:
01 -
Spread flour on a plate and coat each chicken breast thoroughly. Heat olive oil in a saucepan over medium heat and fry the chicken for about 4 minutes on each side until golden brown. Set aside.
02 -
Using the same pan, toss in minced garlic, sliced sun-dried tomatoes, paprika, chili flakes, and oregano. Let them sizzle for a couple minutes to release all those amazing flavors.
03 -
Pour in 300ml chicken stock and the cream, giving everything a good stir. Add the freshly grated parmesan and let it melt into the sauce. Return the chicken to the pan, cover, and let it cook for 5 minutes. Remove chicken and slice it up.
04 -
Season your broth with salt, pepper, and a touch of sugar. Pour in the remaining chicken stock and add your ramen noodles. Cook them according to the package instructions, stirring now and then.
05 -
Divide the noodles and broth between two bowls. Top with your sliced chicken and add fresh coriander, bean sprouts, spring onions, edamame, and a drizzle of chili oil.
# Notes:
01 -
For extra flavor, add a spoonful of the sun-dried tomato oil when frying the garlic
02 -
Always grate your own parmesan - it melts better and has more flavor than pre-grated
03 -
Leftovers keep well in the fridge for up to 3 days