Ingredients
Scale
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tbsp red chili flakes
- 2 1/2 cups chicken stock
- 1 1/4 cups single cream
- 2 tbsp grated parmesan cheese (plus more for serving)
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 7 oz ramen noodles
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
- Pat chicken dry, season with salt and pepper, and dredge in flour.
- Heat olive oil in a large pot; sear chicken on both sides until golden brown. Remove and set aside.
- In the same pot, sauté garlic and sun-dried tomatoes for 1-2 minutes.
- Stir in smoked paprika, oregano, and chili flakes; cook for another minute.
- Add chicken stock, scraping the pot bottom; bring to a simmer.
- Return chicken to the pot, add cream, parmesan cheese, salt, black pepper, and sugar; simmer for about 10 minutes until thickened.
- Cook ramen noodles separately according to package instructions; drain.
- Serve ramen in bowls topped with creamy chicken sauce and garnish as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 570
- Sugar: 4g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg