Fiery chicken noodle bowl (Print Version)

# Ingredients:

→ Chicken prep

01 - 1 tbsp oil for frying the chicken
02 - 1/2 tsp black pepper
03 - 2 pieces of boneless, skinless chicken (thighs or breasts)
04 - 1 tsp chili powder
05 - 1/2 tsp salt
06 - 1 tsp paprika

→ Spiced broth

07 - 1 tsp sesame oil
08 - 3 cups of chicken stock
09 - 1 tbsp soy sauce
10 - 1/4 cup of heavy cream
11 - 2 garlic cloves, finely chopped

→ Garlic cream sauce

12 - 2 cloves garlic, chopped finely
13 - 1/4 cup heavy cream
14 - 1 tbsp butter

→ To serve

15 - Optional: 1 tsp chili oil for extra spice
16 - 2 packs of ramen noodles (dried or fresh)
17 - 1 chopped green onion

# Instructions:

01 - Stir together the paprika, chili powder, salt, and pepper in a small bowl. Rub this seasoning all over the chicken, making sure it's coated evenly on both sides. Let it sit for around 15 minutes, so the flavors meld. If you can wait longer, cover it up and chill it in the fridge for a couple of hours for an even better taste.
02 - Heat up your skillet (cast iron is perfect for this!) over medium-high heat with the oil. Once it's shimmering, place your chicken in the pan. Let it cook for about 5-7 minutes until you get a nice brown crust, then flip and cook the other side. Make sure the internal temperature hits 165°F. Once done, move it to a plate and let it rest for a few minutes before slicing.
03 - Take a small saucepan and melt the butter over medium heat. Add in the chopped garlic and mix it around for about half a minute—make sure you don't let it burn since it turns bitter. Pour the heavy cream into the pan, stir it, and simmer gently for a couple of minutes until it's a little thicker. Set it aside when you're done.
04 - Fill a large pot with water and bring it to a boil. Toss in your ramen noodles and cook according to the package instructions—fresh ones cook faster, dried ones need a little longer, usually 2-3 minutes. Drain the noodles and rinse them quickly with cold water to stop them from overcooking.
05 - In a medium pot, warm up the sesame oil on medium heat, then stir in the garlic and let it cook for about half a minute until it's super fragrant. Add the chicken stock and soy sauce, and let everything simmer lightly for around 3 minutes. Pour in the cream at the end and stir it all together. Continue simmering for another few minutes so the flavors can combine.
06 - Share the noodles evenly between two big bowls. Ladle the flavorful broth generously over the top. Thinly slice the chicken and arrange the slices on top of the noodles. Drizzle the creamy garlic sauce over everything—go wild or keep it neat!
07 - Top it all off with chopped green onion. Craving extra heat? Drizzle on some chili oil. Take a pause and check out your work before diving in—it should look like something out of a restaurant. Now enjoy while it's steaming hot!

# Notes:

01 - This dish can be adjusted—you can use less chili powder for a milder flavor, or if you're into spicy, mix in extra chili oil or some cayenne into the chicken seasoning!
02 - Got leftovers? The broth's flavor gets even richer after a day. Don’t mix the noodles, chicken, or sauce with the broth until serving, and it’ll store better.
03 - Feel like upgrading it? Add a gooey soft-boiled egg (cook it for 6 minutes), some mushrooms sautéed with the garlic, or crispy shallots sprinkled on top!

Back