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

Bean sprouts

Edamame beans

Scallions

Chili oil

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.

Step 2: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant.

Step 3: Pour in 300ml (about 1 1/4 cups) of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese. For extra richness, add a little extra parmesan now.

Step 4: Return the seared chicken breasts to the saucepan with the sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After this, remove the chicken and set aside to cool slightly before slicing.

Step 5: Season the broth with flaky salt, freshly ground black pepper, and sugar. Taste and adjust seasoning as needed.

Step 6: Pour in the remaining chicken stock (about 1 1/4 cups), then add the ramen noodles. Cook according to the package instructions, stirring frequently to prevent sticking and ensure even cooking.

Step 7: Divide the broth and cooked noodles into two bowls. Top each bowl with the sliced chicken from Step 4.

Step 8: Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired. A light drizzle of chili oil adds a wonderful kick for those who enjoy heat.

Tips & Variations

Use homemade chicken stock for a richer flavor, or substitute with vegetable stock for a lighter version.

Swap single cream with coconut milk for a dairy-free alternative with a subtle tropical twist.

Add a soft-boiled egg on top to enhance the traditional ramen experience.

Adjust red chili flakes to control the spice level according to your preference.

FAQs

Can I use other types of noodles instead of ramen?

Yes, you can substitute ramen noodles with udon, soba, or even spaghetti if needed. Cooking times may vary, so follow the package instructions for best results.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, replace chicken breasts with firm tofu and use vegetable stock instead of chicken stock. Adjust seasoning to maintain the dish’s rich flavor.