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Close-up shot of wavy yellow noodles and sliced pan-seared chicken breast in a black bowl for Fiery Chicken Ramen.

Fiery Chicken Ramen with Creamy Garlic Broth and Charred Slices

Experience the ultimate Fiery Chicken Ramen featuring a thick, creamy beige garlic sauce and pan-seared chicken with deep char marks. A restaurant-quality bowl that is easy to master at home with professional-level textures.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breasts 680g, boneless and skinless
  • 2 tbsp High-Smoke Point Oil 30ml, like avocado or grapeseed oil
  • 4 packs Wavy Ramen Noodles 400g total
  • 1 cup Heavy Cream 240ml
  • 3 cups Chicken Bone Broth 710ml
  • 6 cloves Garlic 30g, minced
  • 2 tbsp Gochujang 30g, Korean chili paste
  • 1 bunch Green Scallions Chopped for garnish

Equipment

  • 1 Cast-Iron Skillet Essential for achieving heavy char marks.
  • 1 Stockpot Used for the creamy garlic sauce.
  • 1 Microplane For finely grating fresh garlic.

Instructions
 

Sear the Chicken
  1. Pat chicken dry and season. Heat oil in a cast iron skillet until shimmering.
  2. Place chicken in skillet and sear for 4-5 minutes per side without moving to achieve heavy, dark brown char marks.
Prepare the Broth and Noodles
  1. In a stockpot, sauté garlic and gochujang for 30 seconds until fragrant.
  2. Add chicken broth and simmer. Stir in heavy cream to create an opaque, creamy beige sauce.
  3. Boil noodles separately, drain, and place in bowls. Pour sauce over noodles, top with sliced chicken, and garnish with scallions.

Notes

Pat the chicken completely dry for the best char.
Store noodles and broth separately to prevent sogginess.
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