Next Level Creamy Garlic Chicken Ramen
Transform humble instant ramen into a gourmet meal with this rich and velvety garlic chicken ramen. Tender chicken and chewy noodles swim in a deeply savory, impossibly creamy broth made without heavy cream, all ready in under 30 minutes.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Measuring cups and spoons
- Tongs or spatula
- Ladle
- Two large ramen bowls
Ingredients
- 2 boneless, skinless chicken thighs about 8 oz / 225g
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- 5 cloves garlic, finely minced
- 1 inch fresh ginger, grated
- 1 tablespoon gochujang Korean chili paste
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 tablespoons soy sauce
- 2 blocks instant ramen noodles, seasoning packets discarded
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon toasted sesame oil
- 2 soft-boiled eggs, halved, for garnish
- 2 tablespoons sliced green onions or chives, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Pat chicken thighs dry and season generously with salt and pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a cutting board to rest.
- Lower the heat to medium. Add the minced garlic and grated ginger to the pan, sautéing for 30-60 seconds until fragrant. Be very careful not to let the garlic burn.
- Whisk in the gochujang and cook for another 30 seconds to deepen its flavor. Pour in the chicken broth, soy sauce, and milk, whisking constantly to combine and scrape up any browned bits from the bottom of the pan.
- In a small bowl, mix the cornstarch with the cold water to create a slurry. While whisking the broth, slowly pour in the slurry. Bring the broth to a gentle simmer and let it cook for 2-3 minutes, until it has thickened slightly. Taste and adjust seasoning if needed.
- Add the dry ramen noodle blocks directly into the simmering broth. Gently press them down to submerge. Cook for about 3 minutes, or until just tender, stirring occasionally to separate the noodles. While the noodles cook, slice the rested chicken.
- Divide the noodles and creamy broth between two large bowls. Artfully arrange the sliced chicken over the top. Garnish with halved soft-boiled eggs, sliced green onions, and a sprinkle of toasted sesame seeds. Finish with a drizzle of toasted sesame oil and serve immediately.
Notes
This dish is best enjoyed immediately, as the noodles will continue to absorb the broth and can become soft. For best results, do not let the milk-based broth come to a rolling boil, as it can curdle; a gentle simmer is perfect. For variations, try adding sautéed shiitake mushrooms with the aromatics or whisking in a teaspoon of miso paste with the soy sauce for extra umami depth. If you don't have gochujang, Sriracha can be substituted, but start with a smaller amount and adjust for heat.