Introduction

Creamy Marry Me Chicken Ramen is a comforting bowl that brings together tender chicken, rich creamy broth, and flavorful ramen noodles. This dish is easy to prepare and packed with delicious toppings that add freshness and texture. Perfect for a cozy dinner any night of the week.

A white bowl filled with a rich, creamy orange broth as the base layer, with wavy light brown noodles submerged in the soup on the right side. On top of the noodles are bright green edamame beans clustered near the top, white bean sprouts with thin stems to their right, and fresh green cilantro leaves placed at the bottom right. On the left upper side, there are several slices of grilled chicken breast with a golden brown char, sprinkled with red chili flakes and small black sesame seeds. In the center, thinly sliced green onions with curled edges are scattered, topped with more red chili flakes. The bowl is placed on a white marbled surface, with wooden chopsticks resting near the back edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, for topping
Bean sprouts, for topping
Edamame beans, for topping
Scallions, for topping
Chili oil, for drizzling

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. Fry each side for about 4 minutes, or until golden brown. Remove the chicken from the pan and set aside.
Step 2: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant.
Step 3: Pour in 1 1/4 cups (300 ml) of chicken stock and all of the single cream. Mix well to combine, then grate in 2 tablespoons of parmesan cheese for added richness.
Step 4: Return the seared chicken breasts to the saucepan. Cover with a lid and let cook gently for 5 minutes. Remove the chicken and set aside to cool slightly before slicing.
Step 5: Season the broth with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Add the remaining 1 1/4 cups of chicken stock, then add the ramen noodles. Cook according to package instructions, stirring frequently.
Step 6: Divide the cooked noodles and broth between two bowls. Top each bowl with sliced chicken.
Step 7: Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and extra grated parmesan cheese if desired. Serve immediately.

Tips & Variations

For a spicier kick, increase the amount of red chili flakes or add a dash of hot sauce to the broth.
Substitute chicken breasts with thighs for juicier, more flavorful meat.
Use coconut cream instead of single cream for a dairy-free version with a tropical twist.
Add a soft-boiled egg on top to enhance the traditional ramen experience.

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Keep sliced chicken refrigerated as well. Reheat the broth gently on the stove and warm the chicken slices before assembling for serving. Avoid reheating noodles too long to prevent them from becoming mushy.

How to Serve

A white bowl filled with rich, creamy orange broth with red chili oil bubbles on top, holding light golden noodles lifted by wooden chopsticks. Inside the bowl, several slices of browned, grilled chicken breast are placed neatly on one side, sprinkled with black sesame seeds and red chili flakes. Bright green sliced scallions and fresh cilantro leaves rest on another side, with a small pile of green peas nearby. Bean sprouts add a touch of white texture alongside the herbs. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of frying raw chicken breasts?

Yes, you can use pre-cooked chicken, but adding it towards the end is best to prevent overcooking. Simply warm it in the broth before serving.

What type of ramen noodles work best for this recipe?

Fresh ramen noodles are ideal for the best texture, but dried or instant ramen noodles can also be used. Just follow the package instructions carefully to avoid overcooking.