Ingredients

2 chicken breasts

1/3 cup all-purpose flour

2 tbsp olive oil

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

Fresh cilantro (for topping)

Bean sprouts (for topping)

Edamame beans (for topping)

Scallions (for topping)

Chili oil (for topping)

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly. Heat olive oil in a saucepan over medium heat and fry the chicken breasts for about 4 minutes on each side until golden brown. Remove and set aside.

Step 2: In the same pan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups chicken stock and all of the single cream. Stir to combine, then add grated parmesan cheese.

Step 3: Return the seared chicken breasts to the saucepan. Cover and simmer gently for 5 minutes. Remove chicken and let cool slightly, then slice.

Step 4: Season the sauce with flaky salt, black pepper, and sugar. Taste and adjust seasoning as needed. Add the remaining 1 1/4 cups chicken stock, then add ramen noodles. Cook noodles according to package instructions, stirring frequently.

Step 5: Divide noodles and broth between bowls. Top with sliced chicken and garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra grated parmesan cheese.

Tips & Variations

For extra richness, add a bit more parmesan cheese when mixing the cream sauce.

Adjust the chili flakes and chili oil to your preferred spice level for more or less heat.

Swap chicken breasts for thighs if you prefer juicier meat.

If sun-dried tomatoes are unavailable, try roasted red peppers for a different flavor profile.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to evenly warm the sauce and noodles. Because noodles can absorb the broth, you may want to add a splash of chicken stock or water when reheating.

FAQs

Can I use dried ramen noodles instead of fresh?

Yes, you can use dried ramen noodles; just follow the cooking instructions on the package, but be mindful that cooking times and texture may vary slightly from fresh noodles.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute single cream with coconut cream or a plant-based cream alternative and use a dairy-free Parmesan substitute or nutritional yeast for a cheesy flavor.