Better than any packet: a creamy, chili-garlic broth, golden chicken and slurpable noodles in about half an hour.
Prep15 min
Cook20 min
Total35 min
Serves2
LevelIntermediate
What makes it special
Heavy cream
Butter
Eggs
This started as a way to upgrade instant noodles and turned into one of our favorite weeknight bowls. The broth is spicy and garlicky, softened with a splash of cream, and it clings to every noodle. It's not traditional ramen, but it is ridiculously good.
What makes it special
Big flavor, fast. Garlic, ginger, chili paste and soy build a deep broth in minutes instead of hours.
Creamy and spicy. The cream rounds off the heat so it's warming rather than painful.
Your heat level. Easy to make mild for kids or fiery for chili lovers.
Tips for great ramen at home
Fresh garlic. It's the star, so use real cloves, not a jar.
Don't overcook the noodles. They keep softening in the hot broth.
Slice the chicken thin so every bite gets broth.
Use a good broth. It's the backbone of the bowl.
Toppings bar
Soft-boiled eggs, baby spinach, corn, sesame seeds, mushrooms, green onions and a drizzle of chili oil. I set them out in little bowls and let everyone build their own.
Variations
Shrimp: swap the chicken for garlicky seared shrimp.
Mushroom: sauté sliced mushrooms into the broth.
Veggie: use tofu and vegetable broth.
Coconut: replace half the cream with coconut milk.
On the side
It's a full meal, but dumplings, a quick cucumber salad or edamame make it feel like a takeout night.
Quick homemade ramen with a spicy, creamy garlic broth, seared chicken, chewy noodles and soft-boiled eggs. Ready in about 35 minutes.
Soups & Stews Intermediate Asian
Prep
15 min
Cook
20 min
Total
35 min
Servings
2
Ingredients 14 items
Tap to check off as you go
Ramen
Instructions 8 steps
1
Season the chicken with salt and pepper and cook it in a little oil until golden and cooked through.
2
Cook the ramen noodles following the package directions and drain.
3
Melt the butter in a large pot and cook the garlic and ginger until fragrant.
4
Stir in the chili paste, chili flakes, soy sauce and sesame oil.
5
Pour in the chicken broth and simmer for 5 minutes.
6
Add the cream and let it heat through until the broth turns creamy.
7
Add the cooked noodles and stir gently.
8
Divide between bowls and top with sliced chicken and soft-boiled eggs.
Nutrition per serving
Calories
520
Protein
32g
Carbs
45g
Fat
26g
Sugar
4g
Fiber
3g
Sodium
780mg
Questions, answered
How do I make it less spicy?
Use half the chili paste and skip the chili flakes. You can always add chili oil at the table.
Can I use instant ramen noodles?
Yes. Just throw away the seasoning packet and use the noodles.
How do I store leftovers?
Keep the broth and noodles separate for up to 3 days, otherwise the noodles soak up all the broth.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
