Marry Me Chicken Ramen Recipe
Marry Me Chicken Ramen is a comforting fusion dish combining tender, golden-fried chicken breasts with a creamy, flavorful broth infused with sun-dried tomatoes, smoked paprika, and aromatic spices. Served over perfectly cooked ramen noodles and topped with fresh, vibrant garnishes like coriander, beansprouts, edamame, and spring onions with a hint of chilli oil, this recipe delivers a scrumptious, hearty meal perfect for any ramen lover looking for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Japanese-inspired with Western flavors)
Ingredients
Scale
For the Chicken and Coating
- 2 tbsp olive oil
- 2 chicken breasts
- 50g all purpose flour
For the 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 into two 300ml portions)
- 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
For the Ramen and Garnishes
- 200g ramen noodles
- Coriander, fresh
- Beansprouts
- Edamame beans
- Spring onion, sliced
- Chilli oil
Instructions
- Coat and Fry the Chicken: Pour the all-purpose flour onto a plate. Coat each chicken breast evenly in the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Fry the chicken breasts for about 4 minutes on each side until they develop a golden crust. Remove the chicken from the pan and set aside.
- Prepare the Sauce: In the same saucepan, add the minced garlic, sliced sun-dried tomatoes, smoked paprika, chilli flakes, and oregano. Fry for a couple of minutes until fragrant. Pour in 300ml of chicken stock and add the single cream. Stir to combine, then grate in 2 tablespoons of parmesan cheese, mixing thoroughly to melt and enrich the sauce.
- Cook the Chicken in the Sauce: Return the chicken breasts to the saucepan, cover with a lid, and cook for 5 minutes to allow the chicken to absorb the sauce flavors and finish cooking. Remove the chicken again and set it aside to rest before slicing.
- Season and Cook the Ramen: Season the broth with flaky salt, ground pepper, and 1/2 teaspoon of sugar. Taste and adjust seasoning as needed. Add the remaining 300ml of chicken stock to the saucepan, then add the ramen noodles. Cook the noodles according to the packet instructions, stirring frequently to prevent sticking and ensure even cooking.
- Assemble and Serve: Once the ramen noodles are cooked, ladle the broth and noodles evenly into two bowls. Slice the rested chicken breasts and arrange the slices on top. Garnish with fresh coriander, beansprouts, edamame beans, sliced spring onions, and drizzle with chili oil. Sprinkle extra grated parmesan if desired, and serve immediately for a comforting and satisfying meal.
Notes
- Use fresh chicken breasts for best flavor and texture.
- Adjust the amount of chilli flakes and chili oil to control the heat level.
- For a dairy-free version, substitute single cream and parmesan with plant-based alternatives.
- Make sure to stir ramen noodles frequently while cooking to avoid clumping.
- You can swap ramen noodles for other Asian-style noodles if preferred.
- Leftovers can be stored in the refrigerator for up to 2 days but noodles may absorb broth and become softer.
Keywords: Marry Me Chicken, Ramen, Chicken ramen recipe, Creamy chicken ramen, Spicy ramen, Sun-dried tomato chicken, Easy ramen recipe, One-pot ramen
Find it online: https://flavorsbymaya.com/marry-me-chicken-ramen-recipe/
