Ingredients
2 packs fresh or dried ramen noodles
2 tablespoons vegetable oil
2 chicken breasts, thinly sliced
1 tablespoon gochujang (Korean chili paste)
1 teaspoon chili oil (adjust to heat preference)
4 garlic cloves, minced
1 teaspoon ginger, grated
1 cup chicken broth
½ cup heavy cream
2 tablespoons soy sauce
1 tablespoon mirin or rice vinegar
1 green onion, sliced
Optional toppings: soft-boiled egg, sesame seeds, sliced chili, nori strips
Instructions
Cook ramen noodles according to package instructions. Drain, toss with a little oil, and set aside.
Heat vegetable oil in a large skillet over medium-high. Add sliced chicken and cook until lightly browned and cooked through, about 5–7 minutes.
Stir in gochujang, chili oil, and minced garlic and ginger. Cook for about 1 minute until fragrant.
Pour in chicken broth, heavy cream, soy sauce, and mirin/vinegar. Stir well and bring to a gentle simmer, letting the sauce thicken slightly, around 2–3 minutes.
Add cooked ramen noodles to the skillet, tossing to evenly coat in the creamy garlic chili sauce.
Divide into bowls and top with sliced green onions and optional soft-boiled egg, sesame seeds, sliced chili, and nori strips for extra flair.
Serve immediately while piping hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner