Ingredients

For the chicken:

2 chicken breasts
1/3 cup all-purpose flour
2 tbsp olive oil

For the broth and noodles:

3 garlic cloves, minced
8 sun-dried tomatoes, sliced
1/2 tbsp smoked paprika
1/2 tbsp dried oregano
1/2 tbsp red chili flakes
2 1/2 cups chicken stock
1 1/4 cups single cream
2 tbsp grated parmesan cheese (plus more for serving)
1/2 tsp ground black pepper
1/2 tsp flaky salt
1/2 tsp sugar
7 oz ramen noodles

For the toppings:

Fresh cilantro
Bean sprouts
Edamame beans
Scallions
Chili oil

Instructions

Step 1: Pour the all-purpose flour onto a plate and coat both chicken breasts thoroughly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat, then add the floured chicken breasts. 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.

Step 2: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, red chili flakes, and dried oregano. Fry for a couple of minutes until fragrant. Pour in 1 1/4 cups (300ml) of chicken stock and all of the single cream. Mix well to combine, then grate in the parmesan cheese.

Step 3: Return the seared chicken breasts to the saucepan with the tomato cream sauce. Place a lid on the pan and let the chicken cook gently for 5 minutes. After this, remove the chicken and set aside to cool slightly before slicing.

Step 4: Season the broth in the pan with flaky salt, ground black pepper, and sugar. Taste and adjust seasoning as needed. Pour in the remaining chicken stock (about 1 1/4 cups), then add the ramen noodles. Cook the noodles according to the package instructions, stirring frequently to prevent sticking.

Step 5: Divide the broth and cooked noodles into bowls. Top each bowl with the sliced chicken. Garnish with fresh cilantro, bean sprouts, edamame beans, scallions, chili oil, and an extra sprinkle of grated parmesan cheese if desired.

Tips & Variations

For extra richness, grate a bit more parmesan into the sauce while cooking.

Adjust the chili flakes and chili oil to your heat preference for a milder or spicier dish.

Substitute chicken stock with vegetable stock for a lighter flavor.

Use fresh ramen noodles if available for an authentic texture.

Storage

Store leftover ramen and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and warm the chicken slices before assembling to maintain texture. Avoid microwaving the noodles directly as they can become mushy; instead, reheat them quickly in hot water or in the broth.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust cooking time accordingly to ensure they are fully cooked through.

Is it possible to make this recipe gluten-free?

Yes, use gluten-free flour for coating the chicken and substitute the ramen noodles with gluten-free noodles. Also, check the ingredients of chicken stock and other seasonings to ensure they are gluten-free.