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Ramen is a dish that transcends borders, celebrated not just for its rich, savory flavor but also for the warmth and comfort it brings. Originating from Japan, this noodle soup has captivated palates worldwide, evolving to incorporate a myriad of flavors and ingredients. Among the countless variations, one stands out for its perfect blend of spice and creaminess: Fiery Chicken Ramen with Creamy Garlic Sauce. This recipe takes the humble instant ramen and elevates it into a culinary delight that satisfies both your taste buds and your hunger.

Fiery Chicken Ramen with Creamy Garlic Sauce

Spice up your dinner with this Fiery Chicken Ramen featuring a creamy garlic sauce that'll tantalize your taste buds! This quick and delicious recipe combines tender chicken, flavorful broth, and vibrant vegetables topped with a rich garlic cream. Perfect for a cozy night in or an impressive dinner with friends, this bowl of ramen is sure to impress. Ready in just 35 minutes, it’s a fantastic addition to your meal rotation. Try it out and enjoy every comforting bite!
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Ingredients
  

For the Ramen:

2 packs of instant ramen noodles (discard the seasoning packets)

2 tablespoons sesame oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon gochujang (Korean chili paste)

1 tablespoon Sriracha (adjust to taste)

4 cups chicken broth

1 cup water

2 green onions, chopped

1 cup mushrooms, sliced (shiitake or button)

1 carrot, julienned

2 large eggs

1 tablespoon lime juice

Salt and pepper to taste

For the Creamy Garlic Sauce:

1 cup heavy cream

4 garlic cloves, minced

2 tablespoons butter

1 tablespoon soy sauce

1 teaspoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Ramen Noodles: In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions. Drain and set aside.

    Prepare the Chicken: In a large skillet, heat sesame oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

      Make the Sauce: In the same skillet, add the gochujang, Sriracha, soy sauce, and mix well. Pour in the chicken broth and water. Bring to a gentle simmer.

        Add Vegetables: Add the mushrooms, carrot, and chopped green onions to the broth. Cook for about 5 minutes until the vegetables are tender.

          Cook the Eggs: While the soup simmers, bring a small pot of water to boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove, cool in cold water, peel, and set aside.

            Make the Creamy Garlic Sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes). Add heavy cream, soy sauce, and lemon juice. Simmer for 5-7 minutes until the sauce thickens. Season with salt and pepper to taste.

              Combine and Serve: Add the cooked ramen noodles to the broth, stirring gently to combine. Divide the ramen among bowls, top with creamy garlic sauce, and add a soft-boiled egg, sliced in half.

                Garnish and Enjoy: Garnish each bowl with chopped parsley and additional green onions if desired. Serve immediately and enjoy a bowl of fiery, creamy goodness!

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4