Ingredients
- Chicken breast, boneless and skinless: 1 pound
- Ramen noodles: 2 packages
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 1 tablespoon
- Garlic: 4 cloves, minced
- Heavy cream: 1/2 cup
- Chicken broth: 4 cups
- Green onions: 2, thinly sliced
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, combine the chicken with gochujang and soy sauce. Marinate for at least 15 minutes.
- Step 2: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
- Step 3: In the same pot, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and bring to a boil.
- Step 4: Add the ramen noodles to the boiling broth and cook according to package directions.
- Step 5: Stir in the heavy cream and the cooked chicken into the pot. Heat through for another minute.
- Step 6: Divide the ramen and chicken among bowls. Garnish with sliced green onions and serve immediately.
Notes
- Store leftover ramen separately from the broth to prevent soggy noodles.
- When reheating, add a splash of chicken broth to the ramen to restore its creamy consistency.
- Garnish with a soft-boiled egg for added richness and protein.
- For an extra fiery kick, add a pinch of gochugaru (Korean chili flakes) to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American