Fiery Chicken Ramen with Creamy Garlic Sauce

This bold and comforting Fiery Chicken Ramen features seared chicken thighs in a creamy garlic chili broth with ramen noodles soaked in rich, spicy sauce—perfectly satisfying and quick to make.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine Mexican

Servings 2 servings

Calories 650 kcal

Equipment

1 Large Skillet
1 Garlic Mincer
1 Measuring cups and spoons
1 Mixing bowls with lids
1 Herb scissors/chopper
1 Pasta pot

Ingredients

Main Ingredients

4 chicken thighs boneless, skinless
4 garlic cloves minced
1 cup heavy cream
2 tablespoons soy sauce
1 tablespoon chili paste adjust to taste
2 cups chicken stock
6 ounces ramen noodles
2 tablespoons oil vegetable or avocado oil
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
salt and black pepper to taste
2 green onions finely chopped
chili oil and sesame seeds optional, for garnish

Instructions

Season chicken thighs with paprika, garlic powder, cumin, salt, and pepper.
Heat oil in a skillet over medium-high heat. Sear the chicken for 6–8 minutes per side until golden and cooked through. Set aside to rest, then slice into strips.
In the same skillet, add more oil if needed. Add minced garlic and sauté until golden and fragrant.
Pour in chicken stock. Bring to a gentle simmer.
Stir in heavy cream, soy sauce, and chili paste. Let it simmer for 5 minutes to infuse the flavors. Adjust seasoning to taste.
Cook ramen noodles separately according to package instructions. Drain and set aside.
Add the cooked noodles into the broth and toss gently to coat.
Add sliced chicken back into the skillet. Stir everything together well.
Top with green onions and optional garnishes like chili oil or sesame seeds.
Serve immediately while hot.

Notes

For a dairy-free version, swap heavy cream for full-fat coconut milk. Always cook noodles separately to prevent them from going mushy. You can prep the broth and chicken a day ahead—just make fresh noodles when ready to serve.