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Marry Me Chicken Ramen Recipe

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★★★★★

4.4 from 49 reviews

This Marry Me Chicken Ramen combines tender, golden-fried chicken breasts with a rich, creamy, and flavorful broth spiced with garlic, sun-dried tomatoes, smoked paprika, and chilli flakes. Served over perfectly cooked ramen noodles and topped with fresh coriander, beansprouts, edamame beans, spring onion, and a drizzle of chilli oil, this comforting dish is ready in just 30 minutes, making it perfect for a quick, hearty meal.

Ingredients

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Chicken and Coating

  • 2 tbsp olive oil
  • 2 chicken breasts
  • 50g all purpose flour

Sauce and Broth

  • 3 garlic cloves, minced
  • 8 sun-dried tomatoes, sliced
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp oregano
  • 1/2 tbsp chilli flakes
  • 600ml chicken stock (divided)
  • 300ml single cream
  • 2 tbsp grated parmesan (plus extra for garnish)
  • 1/2 tsp ground pepper
  • 1/2 tsp flaky salt
  • 1/2 tsp sugar

Noodles and Toppings

  • 200g ramen noodles
  • Coriander, for garnish
  • Beansprouts, for garnish
  • Edamame beans, for garnish
  • Spring onion, sliced, for garnish
  • Chilli oil, to drizzle

Instructions

  1. Prepare and coat chicken: Pour the all purpose flour onto a plate. Coat the chicken breasts evenly in the flour, ensuring full coverage for a light crispy exterior.
  2. Fry chicken: Heat 2 tbsp olive oil in a saucepan over medium heat. Add the floured chicken breasts and fry each side for about 4 minutes or until golden brown. Remove the chicken from the pan and set aside while you prepare the sauce.
  3. Make the sauce: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for a couple of minutes until fragrant. Then pour in 300ml of chicken stock and the single cream, stirring to combine. Grate in the parmesan cheese and mix well.
  4. Simmer chicken in sauce: Return the chicken breasts to the pan with the sauce, cover with a lid, and cook for 5 minutes to allow the flavors to infuse and the chicken to finish cooking. Remove the chicken again and set aside to slice later.
  5. Season broth and cook noodles: Season the sauce with flaky salt, ground pepper, and 1/2 tsp sugar; taste and adjust seasoning as needed. Add the remaining 300ml chicken stock and bring to a simmer. Add ramen noodles and cook according to packet instructions, stirring frequently to prevent sticking.
  6. Assemble the ramen bowls: Once noodles are cooked, ladle the broth and noodles into two bowls. Top each bowl with sliced chicken breasts, coriander leaves, beansprouts, edamame beans, sliced spring onions, and a drizzle of chilli oil. Optionally, sprinkle extra parmesan for added flavor.

Notes

  • You can substitute single cream with half-and-half or coconut cream for a dairy-free version, but this will alter the flavor and creaminess.
  • Adjust chilli flakes and chilli oil to control the spiciness according to your preference.
  • If you can’t find edamame beans, green peas or snap peas make a good alternative.
  • To make this recipe gluten-free, use gluten-free flour for dredging and gluten-free ramen noodles.
  • Leftover broth can be stored separately and reheated with noodles added fresh to prevent sogginess.

Keywords: Marry Me Chicken Ramen, creamy chicken ramen, fried chicken ramen, easy ramen recipe, quick chicken dinner, ramen noodles with creamy sauce

Find it online: https://epicrecipebox.com/marry-me-chicken-ramen-recipe/