This twist on classic ramen is ultra-comforting with tender chicken, slurpable noodles, and a luscious creamy garlic sauce that coats everything in silky, savory goodness. Itβs fast, flavorful, and the ultimate weeknight upgrade.
(Serves 2β3)
2 chicken breasts or thighs, sliced thin
1 tbsp soy sauce
1 tsp garlic powder
Salt & pepper, to taste
1 tbsp oil, for cooking
2 packs ramen noodles (discard seasoning packets)
1 tbsp butter
4 cloves garlic, finely minced
1 tbsp flour
1 Β½ cups milk or half-and-half
Β½ cup chicken broth (or water with bouillon)
1 tbsp soy sauce
1 tsp sesame oil (optional, for depth)
1 tbsp Parmesan cheese (optional, for a cheesy kick)
Salt & pepper, to taste
Soft-boiled egg
Scallions
Toasted sesame seeds
Chili oil or sriracha
Steamed broccoli or spinach
Season sliced chicken with soy sauce, garlic powder, salt & pepper.
In a large skillet, heat oil and cook chicken until golden and cooked through. Set aside.
In the same pan, melt butter, then sautΓ© the garlic for 1β2 minutes until fragrant.
Stir in flour and cook for 30 seconds to form a roux.
Slowly whisk in milk and broth, stirring until smooth and thickened (about 4β5 minutes).
Add soy sauce, sesame oil, and Parmesan if using.
Taste and season with salt and pepper.
While the sauce simmers, cook the ramen noodles according to package instructions.
Drain and add them straight into the garlic sauce.
Toss in the cooked chicken and stir everything together until coated in the creamy sauce.
Let simmer for 1β2 minutes to marry the flavors.
A halved soft-boiled egg
Chopped scallions
Drizzle of chili oil for heat
Extra garlic chips if you’re feelinβ fancy