Creamy Garlic Chicken Ramen Recipe
Introduction
This Chicken Ramen with Creamy Garlic Sauce is a comforting and flavorful twist on a classic favorite. Tender chicken strips swim in a rich, garlicky broth with creamy goodness that makes every bite satisfying. It’s perfect for a cozy dinner any night of the week.
Ingredients
- 500 g chicken breast, sliced into thin strips
- 30 g olive oil (2 tbsp)
- 15 g garlic, minced (4 cloves)
- 960 g chicken broth (4 cups), unsalted
- 60 g soy sauce (1/4 cup), low-sodium preferred
- 240 g heavy cream (1 cup) or full-fat coconut milk
- 180 g ramen noodles (2 packets), seasoning packets discarded
- 15 g green onions (2), chopped
- Salt to taste
- Black pepper to taste
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken strips and sauté until golden brown and cooked through, about 5 to 7 minutes. Remove the cooked chicken and set aside.
- Step 2: In the same pot, add minced garlic and sauté until fragrant, about 1 minute without letting it brown. Pour in the soy sauce and chicken broth, bring to a simmer, and cook for 5 minutes to blend flavors.
- Step 3: Add the ramen noodles to the simmering broth and cook according to package instructions, about 3 to 4 minutes until tender but still slightly firm. Remove noodles and set aside briefly.
- Step 4: Return the cooked chicken to the pot. Lower the heat to low, then slowly stir in the heavy cream or coconut milk. Stir gently until the sauce is smooth and creamy. Do not allow to boil.
- Step 5: Divide cooked noodles evenly among four bowls. Pour the creamy chicken sauce over the noodles. Garnish with chopped green onions and season with salt and black pepper to taste. Serve immediately.
Tips & Variations
- For a dairy-free version, use full-fat coconut milk instead of heavy cream. It adds a subtle sweetness and richness to the sauce.
- Add vegetables like spinach, mushrooms, or bok choy during step 3 for extra nutrition and color.
- If you prefer spicy ramen, add a dash of chili flakes or a spoonful of chili paste when adding the soy sauce and broth.
- Use fresh garlic for the best flavor, but garlic powder can be substituted in a pinch.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave to avoid curdling the creamy sauce. Adding a splash of broth or water during reheating helps maintain the sauce’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles instead of ramen?
Yes, you can substitute ramen noodles with udon, soba, or even spaghetti if preferred. Cooking times may vary, so adjust accordingly.
How can I make this recipe vegetarian?
Replace the chicken broth with vegetable broth and omit the chicken. You can add tofu or extra vegetables to maintain protein content and texture.
PrintCreamy Garlic Chicken Ramen Recipe
A comforting and flavorful Chicken Ramen recipe featuring tender chicken breast strips simmered in a creamy garlic sauce made rich with heavy cream and aromatic garlic, served over perfectly cooked ramen noodles and garnished with fresh green onions for a delicious, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Protein
- 500 g Chicken breast sliced into thin strips
Liquids & Oils
- 30 g Olive oil (2 tbsp)
- 960 g Chicken broth (4 cups), unsalted
- 60 g Soy sauce (1/4 cup), low-sodium preferred
- 240 g Heavy cream (1 cup), or full-fat coconut milk
Vegetables & Aromatics
- 15 g Garlic minced (4 cloves)
- 15 g Green onions (2), chopped
Other
- 180 g Ramen noodles (2 packets), seasoning packets discarded
- Salt to taste
- Black pepper to taste
Instructions
- Cook the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced chicken strips and sauté them until they are golden brown and fully cooked, about 5 to 7 minutes. Remove the cooked chicken from the pot and set aside.
- Sauté the garlic & create broth base: In the same pot, add the minced garlic and sauté until fragrant, about 1 minute, taking care not to let it brown. Pour in the soy sauce and unsalted chicken broth, bringing the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
- Cook the ramen noodles: Add the ramen noodles to the simmering broth and cook according to the package instructions, approximately 3 to 4 minutes, until the noodles are tender with a slight firmness. Once cooked, remove the noodles from the broth and set aside briefly.
- Make the creamy sauce: Return the cooked chicken strips to the pot. Reduce heat to low, then gently stir in the heavy cream or full-fat coconut milk. Stir carefully until the sauce becomes smooth and creamy, making sure it does not come to a boil to prevent curdling.
- Assemble and serve: Divide the cooked ramen noodles evenly among four bowls. Ladle the creamy chicken and garlic sauce over the noodles. Garnish with chopped green onions and season with salt and black pepper to taste. Serve immediately for best flavor and texture.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk as noted.
- Discard ramen seasoning packets to control sodium and avoid altering flavor balance.
- Avoid boiling the sauce after adding cream to prevent curdling and maintain creaminess.
- Use low-sodium soy sauce and unsalted chicken broth to better control the salt content in the dish.
- Thinly slicing the chicken breast ensures it cooks quickly and evenly.
Keywords: Chicken ramen, creamy garlic sauce, ramen noodles, easy ramen recipe, Japanese soup, creamy chicken ramen
