Description
This spicy chicken ramen is pure comfort with attitude. Creamy garlic sauce, tender chicken, and slurp-worthy noodles come together for a bowl that feels cozy but exciting at the same time. It was born from one of those evenings when dinner needed to be fast, bold, and totally satisfying—and now it’s a repeat favorite.
Ingredients
Scale
- Ramen noodles, enough for 2 bowls
- 2 boneless chicken thighs, chopped into small pieces
- 2 tablespoons chili paste, more or less depending on heat preference
- 4 fresh garlic cloves, finely chopped
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare the noodles: Cook the ramen noodles according to the package directions. Once tender, drain well, rinse briefly with cool water to stop cooking, and set aside.
- Brown the chicken: Heat a splash of olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden on the outside and fully cooked, about 5–7 minutes.
- Build the flavor: Stir in the minced garlic and chili paste. Cook for about a minute, just until fragrant and slightly toasted—don’t let the garlic burn.
- Make it creamy: Slowly pour in the heavy cream, stirring constantly so everything blends smoothly. Let the sauce simmer gently until it thickens and coats the chicken.
- Add the greens: Fold in the spinach and half of the sliced green onions. Stir until the spinach wilts and softens, which only takes a couple of minutes.
- Toss with noodles: Add the cooked ramen noodles directly into the pan. Toss everything together until the noodles are fully coated in the creamy, spicy garlic sauce. Warm through for another minute or two.
- Finish and serve: Divide into bowls and top with the remaining green onions. For extra heat or crunch, sprinkle with chili flakes or sesame seeds before serving.
- Category: Dinner