Spicy Creamy Chicken Noodle Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken thighs or breasts
02 -
1 teaspoon chili powder
03 -
1 teaspoon paprika
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
1 tablespoon vegetable oil
→ For the Broth
07 -
3 cups chicken broth
08 -
1 tablespoon soy sauce
09 -
1 teaspoon sesame oil
10 -
2 cloves garlic, minced
11 -
¼ cup heavy cream
→ For the Creamy Garlic Sauce
12 -
1 tablespoon butter
13 -
2 cloves garlic, minced
14 -
¼ cup heavy cream
→ For the Ramen
15 -
2 packs ramen noodles (fresh or dried)
16 -
1 green onion, chopped (for garnish)
17 -
1 teaspoon chili oil (optional, for extra heat)
# Instructions:
01 -
In a bowl, mix chili powder, paprika, salt, and black pepper. Coat the chicken evenly and let it sit for 15 minutes.
02 -
Heat a pan over medium-high heat, add oil, and sear the chicken for 5-7 minutes per side until golden brown and cooked through. Let it rest before slicing.
03 -
In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream, stir, and let it thicken slightly. Set aside.
04 -
Boil water in a pot and cook the ramen noodles according to package instructions. Drain and set aside.
05 -
In a pot, heat sesame oil and sauté minced garlic until aromatic. Add chicken broth, soy sauce, and heavy cream. Simmer for 5-7 minutes.
06 -
Divide the noodles into bowls. Pour the spicy broth over the noodles. Top with sliced chicken and drizzle with creamy garlic sauce.
07 -
Sprinkle chopped green onions and a drizzle of chili oil for extra spice. Serve hot and enjoy!
# Notes:
01 -
For extra texture, add toppings like sesame seeds, soft-boiled eggs, or more chili oil.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
03 -
Adjust the spice level to your preference by increasing or reducing the chili powder.