Description
Silky ramen with garlic‑infused broth, chicken, and a creamy finish.
Ingredients
Scale
- 1 lb chicken thighs, bone‑in, skin‑on, cut into bite‑size pieces
- 200 g fresh ramen noodles
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups low‑sodium chicken broth
- 1 cup heavy cream
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, thinly sliced
- Sesame seeds
- Fresh cilantro leaves
- A drizzle of chili oil
Instructions
- Step: Season the chicken pieces with a pinch of salt and pepper. In a large pot, melt butter over medium‑high heat, then place the chicken skin side down; cook until golden, about 4 minutes, then flip and set aside.
- Step: Add minced garlic to the same pot, stirring for 30 seconds until fragrant—watch closely so it doesn’t brown. Pour in chicken broth and soy sauce, scraping up any browned bits.
- Step: Bring the broth to a gentle simmer, then stir in heavy cream and sesame oil. Return the chicken to the pot, letting it simmer for 5 minutes while the flavors meld.
- Step: Add the ramen noodles, cooking according to package directions (usually 3‑4 minutes). If the broth thickens too much, add a splash of reserved noodle water.
- Step: Taste and adjust seasoning with extra soy sauce or a pinch of salt. Ladle into bowls, garnish with green onions, sesame seeds, and a drizzle of chili oil if desired.
Notes
For extra depth, finish with a whisper of toasted nori strips. If you prefer a lighter broth, substitute half the cream with low‑fat milk. Avoid stirring too vigorously after adding cream to keep the silkiness intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: creamy garlic chicken ramen, Japanese-American fusion, comforting noodles, quick dinner