Spicy Chicken Garlic Noodles (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
1 tablespoon vegetable oil
02 -
1/2 teaspoon ground black pepper
03 -
1/2 teaspoon salt
04 -
1 teaspoon paprika
05 -
1 teaspoon chili powder
06 -
2 boneless, skinless chicken thighs or breasts
→ Broth
07 -
1/4 cup heavy cream
08 -
2 cloves garlic, minced
09 -
1 teaspoon sesame oil
10 -
1 tablespoon soy sauce
11 -
3 cups chicken broth
→ Creamy Garlic Sauce
12 -
1/4 cup heavy cream
13 -
2 cloves garlic, minced
14 -
1 tablespoon unsalted butter
→ Ramen and Garnish
15 -
1 teaspoon chili oil, optional
16 -
1 green onion, chopped
17 -
2 packs ramen noodles, fresh or dried
# Step-by-Step Directions:
01 -
Sprinkle your green onions over each bowl, then add a bit of chili oil if you want a spicy kick. Enjoy it hot right away.
02 -
Split the noodles between your bowls, pour that spicy broth over them, top with plenty of chicken slices, then swirl on the creamy garlic sauce.
03 -
Heat sesame oil in a clean saucepan on medium. Cook the garlic until it smells awesome, then pour in the chicken broth, soy sauce, and cream. Let it simmer gently for 5–7 minutes.
04 -
Bring a big pot of water to a boil. Drop in your ramen and cook them just as it says on the package. Drain and keep them handy.
05 -
Melt your butter in a little pot over medium heat. Toss in the garlic and let it cook until you can really smell it. Mix in the cream and heat it till it thickens up a bit, then pull it off the stove.
06 -
Pour a splash of oil into a hot skillet set over medium-high. Lay the chicken in and cook each side for five to seven minutes until it's nice and golden and finished inside. Slice it after it rests a bit.
07 -
Mix up the salt, pepper, paprika, and chili powder in a bowl. Rub this all over the chicken until it's coated, then let it sit for fifteen minutes.
# Helpful Notes:
01 -
Wanna jazz things up? Toss on some sesame seeds, a jammy soft egg, or extra chili oil for more flavor and a cool look.
02 -
Pop any leftovers into a sealed container and stash in the fridge for up to 3 days. Warm it up gently on your stove later, and splash in extra broth or cream if it looks dry.
03 -
Dial up or down on the chili powder to get the heat just the way you want it.