1. Can I make this without the creamy garlic sauce?

Sure, but... you’ll miss out. The sauce tames the heat and adds this rich, slurpy goodness that makes the whole thing hit different. If you're out of ingredients, just use a splash of cream or coconut milk for a shortcut version.

2. Is this recipe kid-friendly?

If your kid’s idea of “spicy” is ketchup, maybe tone it down. But you can absolutely adjust the heat just skip the chili oil and reduce the gochujang. Add fun toppings and boom, they’ll think it’s the coolest noodle bowl ever.

3. How long does homemade ramen last in the fridge?

About 3 days , tops. Store the broth, noodles, and toppings separately for the best texture. After that, it starts losing flavor and texture fast.

4. Can I use instant ramen noodles?

Heck yeah! I’ve done it plenty of times when I didn’t want to hit the store. Just ditch the seasoning packet and use the noodles as your base. Total time-saver.

5. What protein works best besides chicken?

Try shrimp, tofu, pork belly, or even leftover rotisserie chicken. Anything that takes on flavor and gets a good sear works. I once used spicy sausage, and... 10/10, would do it again.

7 Steps to Make The Perfect Fiery Chicken Ramen with Creamy Garlic Sauce

Description

Spicy, savory, and packed with umami, this fiery chicken ramen brings the heat and comfort of your favorite noodle shop right to your kitchen. Topped with creamy garlic sauce, juicy chicken, and a soft-boiled egg it’s pure flavor therapy in a bowl.

Ingredients

SCALE

1.For the Broth:

4 cups chicken broth
1 tbsp miso paste
2 tbsp soy sauce
1 tbsp chili paste (like sambal oelek or gochujang)
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated ginger

2. For the Chicken:

2 chicken breasts
Salt and pepper
1 tsp garlic powder
1 tbsp oil for searing

3. For the Creamy Garlic Sauce:

2 tbsp butter
2 garlic cloves, finely minced
1/2 cup heavy cream
Salt to taste

4. For the Bowl:

2 ramen noodle blocks
2 soft-boiled eggs
Chopped scallions
Chili paste or chili oil (optional, for garnish)
Bamboo shoots (optional)
Nori sheets (optional)

Instructions

Cook the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Sear in oil over medium-high heat for 5-6 minutes per side until cooked through. Slice and set aside.
Make the Broth: In a pot, heat sesame oil and sauté garlic and ginger. Add chicken broth, soy sauce, miso paste, and chili paste. Simmer for 10–15 minutes.
Prepare Garlic Sauce: Melt butter in a pan, add minced garlic, and cook until fragrant. Stir in heavy cream and simmer until slightly thickened. Season with salt.
Cook the Noodles: Boil ramen noodles according to package instructions. Drain and set aside.
Assemble the Bowls: Divide noodles into bowls. Pour hot broth over. Top with sliced chicken, half a soft-boiled egg, bamboo shoots, chopped scallions, and a drizzle of creamy garlic sauce. Garnish with chili paste and nori.

Notes

For extra heat, mix chili paste directly into the broth.
Use rotisserie chicken for a shortcut.
Swap cream for coconut milk for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 4g
Sodium: 1600mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 180mg

Keywords: Fiery Chicken Ramen, Spicy Ramen, Creamy Garlic Ramen