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
- Season chicken breasts with salt and pepper, then dredge in flour until coated.
- Heat olive oil in a large pot; add minced garlic and sauté until fragrant. Add chicken and cook until golden brown on both sides.
- Stir in sun-dried tomatoes, smoked paprika, oregano, red chili flakes, chicken stock, and sugar; simmer gently.
- Slowly mix in single cream until well combined; simmer for another 5-7 minutes.
- Meanwhile, cook ramen noodles separately according to package instructions; drain once done.
- Combine cooked noodles with the creamy broth mixture; serve hot topped with grated parmesan cheese and fresh garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- Calories: 510
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg