Description
Creamy Marry Me Chicken Ramen is a comforting and flavorful dish that combines tender, pan-fried chicken breasts with a rich, creamy broth infused with garlic, sun-dried tomatoes, smoked paprika, and parmesan cheese. Served with ramen noodles and topped with fresh cilantro, bean sprouts, edamame, scallions, and a drizzle of chili oil, this recipe offers a delightful fusion of creamy and spicy flavors perfect for a satisfying meal.
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
- Coat and fry 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 until golden brown. Remove the chicken from the pan and set aside.
- Prepare the sauce base: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for 2 minutes until fragrant. Pour in 1 1/4 cups of chicken stock and all of the single cream. Stir to combine, then grate in 2 tablespoons of parmesan cheese (adding extra for richness if desired).
- Cook the chicken in the sauce: Return the seared chicken breasts to the saucepan with the sauce. Cover with a lid and cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
- Season broth and cook noodles: Season the broth with flaky salt, ground black pepper, and sugar. Adjust seasoning to taste. Pour in the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook noodles according to package instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and serve: Divide the broth and cooked noodles evenly into two bowls. Top each bowl with sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired. Drizzle chili oil for a spicy kick.
Notes
- Use single cream for a rich and creamy broth; substitute with heavy cream if single cream is unavailable.
- Adjust the amount of red chili flakes and chili oil to control heat level according to your preference.
- For a gluten-free option, substitute the all-purpose flour and ramen noodles with gluten-free alternatives.
- Be sure to stir the noodles frequently while cooking to prevent them from sticking together.
- Fresh toppings add texture and brightness; feel free to customize with your favorite garnishes.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
