Description
Marry Me Chicken Ramen is a comforting and flavorful dish combining tender, golden-fried chicken breasts with a creamy, aromatic broth infused with sun-dried tomatoes, smoked paprika, and parmesan. Served over perfectly cooked ramen noodles and topped with fresh coriander, beansprouts, edamame beans, spring onion, and a drizzle of chili oil, this recipe offers a delightful fusion of creamy Italian-inspired flavors with the satisfying slurp of classic ramen.
Ingredients
Units
Scale
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 into 300ml + 300ml)
- 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
- Fresh coriander
- Beansprouts
- Edamame beans
- Spring onion, sliced
- Chilli oil
Instructions
- Coat and Fry Chicken: Pour the all purpose flour onto a plate. Coat each chicken breast evenly with the flour. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chicken breasts and fry for about 4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same saucepan, add minced garlic, sliced sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Fry these aromatics for a couple of minutes until fragrant. Pour in 300ml chicken stock and single cream. Stir to combine and then grate in the parmesan cheese, mixing until melted into the sauce.
- Simmer Chicken in Sauce: Return the chicken breasts to the pan, cover with a lid, and cook on medium-low heat for 5 minutes, allowing the chicken to absorb the flavors and finish cooking. Remove the chicken again and set aside to slice later.
- Season and Cook Noodles: Season the broth with salt, ground pepper, and ½ teaspoon sugar. Taste and adjust seasoning as needed. Add the remaining 300ml chicken stock and bring the sauce to a gentle simmer. Add the ramen noodles and cook according to the package instructions, stirring frequently to avoid sticking.
- Assemble Ramen Bowls: Once the noodles are cooked, ladle the broth and noodles into two bowls. Slice the cooked chicken breasts and arrange on top. Garnish with fresh coriander, beansprouts, sliced spring onions, edamame beans, and a drizzle of chili oil to finish.
Notes
- Step-by-Step Photos: Visit the blog post for helpful photos guiding you through each step.
- To Double Quantity: This recipe can be doubled to serve 4-6 people comfortably.
- Cooking Times: Cooking times for chicken may vary based on thickness; ensure internal temperature reaches 74°C using a meat thermometer.
- Extra Flavour Tip: Add a tablespoon of sun-dried tomato oil when frying the garlic and tomatoes for enhanced flavor.
- Parmesan: Using freshly grated parmesan cheese from a block offers better flavor and melts more smoothly than pre-grated varieties.
- 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 hot.
- Freezing: Creamy sauces and cooked ramen noodles freeze poorly. If needed, freeze in an airtight container for up to 3 months, defrost overnight, and gently reheat with extra chicken stock.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
