Spicy Creamy Chicken Ramen

A flavorful and easy-to-make ramen dish with spicy creamy broth and tender chicken.

By @foodie.randy

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 tbsp butter
• 1 large chicken breast
• 0 salt
• 0 black pepper
• 1.5 tbsp soy sauce
• 2 stalks green onion whites
• 2 cloves garlic
• 3 tbsp gochujang
• 400 mL coconut milk
• 4 cups water
• 0.5 tsp chicken bouillon
• 1 tbsp sugar
• 0 soy sauce
• 2 eggs
• 200 g ramen noodles
• 0 green onion greens

Instructions

1. Heat butter in a pan over medium heat. Add the chicken breast halves and season both sides with salt and pepper. Sear until golden, then add 1 1/2 tbsp soy sauce. Continue cooking until the chicken is fully cooked through (74°C/165°F internally). Remove from the pan and set aside.
2. In the same pan, add the chopped green onion whites and minced garlic. Sauté for 1–2 minutes until fragrant.
3. Add 3 tbsp gochujang and sauté for about 1 minute, stirring constantly, similar to how you’d cook tomato paste. This helps deepen the flavour.
4. Pour in the coconut milk and stir until fully combined. Let it simmer briefly.
5. Add 4 cups of water, ½ tsp chicken bouillon, and 1 tbsp sugar. Season with soy sauce to taste. Let simmer for 5 minutes, adjusting the bouillon ½ tsp at a time until the flavour is to your liking.
6. While the broth simmers, boil the eggs for 6½ minutes for a gooey, jammy center. Transfer immediately to an ice bath, then peel and slice in half.
7. Add 200 g ramen noodles directly into the broth and cook according to package instructions. If using very starchy noodles, cook them separately in boiling water to prevent the broth from becoming too thick.
8. Divide the cooked noodles between two bowls and ladle the creamy spicy broth over top.
9. Slice the chicken and arrange it over the noodles.
10. Top each bowl with a jammy egg and the sliced green onion greens.