Fiery Chicken Ramen with Creamy Garlic Sauce

Ingredients for Fiery Chicken Ramen

I’ve tested this recipe countless times, and these ingredients create the perfect balance every single time. My go-to for heavy cream is local dairy from the farmers market, but any full-fat version works beautifully. The secret is in the spice blend for the chicken and that silky garlic sauce that brings everything together.

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (I always use toasted sesame oil for deeper flavor)
• 1 teaspoon cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper, adjust to taste (Pro tip: start with ¼ teaspoon if you’re sensitive to heat)
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 4 cloves garlic, minced (I recommend using fresh garlic, not jarred, for the best flavor)
• 1½ cups heavy cream
• ½ cup chicken broth
• ½ teaspoon salt
• ½ teaspoon red pepper flakes, optional
• ½ cup grated Parmesan cheese (My preference is freshly grated rather than pre-packaged)
• 2 packs ramen noodles, discard seasoning packets
• ½ cup sliced green onions
• ½ cup shredded carrots, optional
• 1 soft-boiled egg, halved
• Sesame seeds and nori strips for garnish

Step-by-Step Instructions

The key to perfect fiery chicken ramen is timing everything so the noodles stay tender and the sauce stays creamy. I usually start with the chicken marinade, then move to the sauce while everything comes together.

Step 1: If making soft-boiled eggs, start a small pot of water boiling now. Once boiling, gently add eggs and cook for 6 to 7 minutes. Transfer to ice water, then peel and halve when cool. Set aside.

Step 2: Combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper in a medium bowl. Add sliced chicken strips and toss until every piece is evenly coated. Let this marinate for 10 minutes while you prep the other ingredients.

Step 3: Heat vegetable oil in a large skillet over medium-high heat until it shimmers slightly. Add the marinated chicken in a single layer and cook for 5 to 6 minutes, flipping halfway through, until the chicken is golden brown with crispy edges and cooked through. Transfer to a plate and set aside.

Step 4: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for just 30 seconds until fragrant but not browned. Pour in heavy cream and chicken broth, stirring constantly as the mixture begins to simmer. Add salt, black pepper, and red pepper flakes if using.

Step 5: Let the cream mixture simmer gently for 2 to 3 minutes until it thickens slightly and coats the back of a spoon. Stir in Parmesan cheese and whisk until completely melted and smooth. Remove from heat immediately to prevent the sauce from separating.

Step 6: Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package directions, typically 3 to 4 minutes. Drain thoroughly, return to the pot, and toss with sesame oil to prevent sticking.

Step 7: Divide the noodles between two serving bowls. Ladle the creamy garlic sauce generously over the noodles, then top with the fiery chicken strips. Add green onions, shredded carrots, and a halved soft-boiled egg to each bowl. Finish with a sprinkle of sesame seeds and nori strips for that authentic touch.

Perfect Pairings for Fiery Chicken Ramen

This creamy spicy ramen is rich and satisfying on its own, but the right sides add freshness and balance to round out your meal.

Steamed Bok Choy: The mild, slightly sweet flavor of bok choy provides a refreshing contrast to the spicy, creamy ramen. Its crisp texture adds a nice crunch while keeping the meal light and balanced. Try our Chicken with Mixed Vegetable Stir Fry for more Asian-inspired veggie ideas.

Japanese Cucumber Salad: A cool, tangy cucumber salad with rice vinegar and sesame seeds cuts through the richness of the cream sauce beautifully. This side brings a refreshing element that cleanses your palate between bites.

Spicy Edamame: Toss steamed edamame with sea salt and a pinch of chili flakes for a protein-packed appetizer that complements the spicy theme of the main dish. It’s quick to prepare and adds extra nutrition.

Crispy Spring Rolls: Light vegetable spring rolls with a sweet chili dipping sauce add textural variety and make the meal feel more complete. The crispiness contrasts wonderfully with the soft noodles.

Asian Noodle Bowls: If you love noodle dishes like this one, you’ll want to try our Sticky Garlic Chicken Noodles or Thai Drunken Noodles for more quick dinner inspiration.

Keeping Your Ramen Fresh

Store leftover chicken and sauce separately from the noodles in airtight containers in the refrigerator for up to 3 days. The noodles can get soggy if stored in the sauce, so keeping them apart maintains better texture.

When reheating, warm the sauce gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore the silky consistency. Cook fresh noodles or reheat the stored noodles separately in hot water for best results.

This ramen is incredibly versatile. Try it with different protein options like shrimp or tofu, or swap the chicken broth for vegetable broth to make it vegetarian. The cream sauce also works beautifully over pasta if you want to switch things up. For more creamy chicken dinner ideas, check out our Creamy Garlic Parmesan Chicken Pasta.

FAQs

Fiery Chicken Ramen with Creamy Garlic Sauce

A spicy and creamy chicken ramen bowl featuring tender marinated chicken, rich garlic cream sauce, and perfectly cooked noodles topped with soft-boiled egg and fresh garnishes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 785

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts sliced into strips
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil toasted preferred
• 1 teaspoon cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper adjust to taste
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 4 cloves garlic minced
• 1.5 cups heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes optional
• 1/2 cup Parmesan cheese freshly grated
• 2 packs ramen noodles discard seasoning packets
• 1/2 cup green onions sliced
• 1/2 cup carrots shredded, optional
• 1 soft-boiled egg halved
• sesame seeds and nori strips for garnish

Equipment

• Large skillet or wok
• Medium saucepan
• Large pot for boiling noodles
• Small pot for eggs
• Cutting board and knife
• Measuring cups and spoons
• Whisk
• Tongs

Method

 

1. If making soft-boiled eggs, start a small pot of water boiling. Once boiling, gently add eggs and cook for 6 to 7 minutes. Transfer to ice water, then peel and halve when cool. Set aside.
2. In a medium bowl, combine soy sauce, sesame oil, cornstarch, smoked paprika, chili powder, cayenne pepper, and black pepper. Add sliced chicken strips and toss until evenly coated. Let marinate for 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 5 to 6 minutes, flipping halfway, until golden brown and cooked through. Transfer to a plate.
4. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring constantly.
5. Add salt, black pepper, and red pepper flakes if using to the cream mixture. Let simmer gently for 2 to 3 minutes until slightly thickened. Stir in Parmesan cheese and whisk until smooth. Remove from heat.
6. Bring a large pot of water to a boil. Add ramen noodles and cook according to package directions, about 3 to 4 minutes. Drain thoroughly and toss with sesame oil.
7. Divide noodles between serving bowls. Ladle creamy garlic sauce over noodles, then top with fiery chicken strips. Add green onions, shredded carrots, and soft-boiled egg halves. Garnish with sesame seeds and nori strips. Serve immediately.

Notes

For a milder version, reduce cayenne pepper. Can substitute chicken thighs for extra juiciness. Fresh ramen noodles work best if available. Store leftovers separately to maintain texture.