Description
Marry Me Chicken Ramen is a creamy, flavorful twist on traditional ramen featuring tender pan-fried chicken breasts simmered in a fragrant broth enriched with sun-dried tomatoes, smoked paprika, and parmesan cheese. Served with ramen noodles and fresh toppings like coriander, beansprouts, edamame beans, and spring onions, this dish combines comforting creaminess with vibrant, fresh flavors for a satisfying meal.
Ingredients
Units
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Main Ingredients
- 2 tablespoon olive oil
- 2 chicken breasts
- 50g all purpose flour
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon oregano
- 1/2 tablespoon chilli flakes
- 600ml chicken stock, divided
- 300ml single cream
- 2 tablespoon grated parmesan, plus extra for garnish
- 1/2 teaspoon ground pepper
- 1/2 teaspoon flaky salt
- 1/2 teaspoon sugar
- 200g ramen noodles
Toppings
- Coriander
- Beansprouts
- Edamame beans
- Spring onion
- Chilli oil
Instructions
- Prepare the Chicken: Pour the all purpose flour onto a plate. Coat the chicken breasts evenly with the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the coated chicken breasts and fry for 4 minutes on each side or until golden brown. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry these ingredients together for a couple of minutes until fragrant. Pour in 300ml of chicken stock and the single cream, stirring to combine. Grate in 2 tablespoons of parmesan cheese and mix well.
- Simmer the Chicken: Return the chicken breasts to the pan with the sauce. Cover with a lid and cook for 5 minutes to allow the chicken to cook through and absorb the flavors. Once done, remove the chicken breasts and set them aside to slice later.
- Season the Broth and Cook Noodles: Season the creamy broth with flaky salt, ground pepper, and ½ teaspoon sugar. Taste and adjust seasoning as needed. Add the remaining 300ml of chicken stock to the saucepan and bring to a simmer. Add the ramen noodles and cook according to package instructions, stirring frequently to prevent sticking.
- Assemble and Serve: Once the noodles have cooked, ladle the broth and noodles into two bowls. Top each bowl with sliced chicken, fresh coriander, beansprouts, edamame beans, spring onions, and a drizzle of chilli oil. Garnish with extra grated parmesan if desired. Serve immediately.
Notes
- Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
- To double quantity: This recipe can be doubled to make the dish for 4-6 people.
- Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to ensure it reaches 74°C for safe consumption.
- Extra Flavour: When frying the garlic and sun-dried tomatoes, add a tablespoon of the sun-dried tomato oil for enhanced flavor.
- Parmesan: Use freshly grated parmesan from a block for best flavor and better melting ability in the sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or chicken stock in the microwave until piping hot.
- Freezing: Creamy sauces and cooked ramen noodles freeze poorly, but if necessary, freeze in an airtight container for up to 3 months. Defrost overnight in the fridge and gently reheat in a saucepan with extra chicken stock.
Nutrition
- Serving Size: 1 bowl (approximately half the recipe)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
