Creamy Blackened Chicken Ramen
This creamy chicken ramen elevates humble ramen to new heights with a simple but tasty broth. Served with blackened chicken and fresh onion—you will definitely say yes to this one.
Ingredients
Method
- Add flour to a shallow plate. Add cayenne, garlic powder, half of salt, and half of black pepper. Mix well.
- Lightly season chicken breast with remaining salt and pepper. Dredge chicken breast in seasoned flour and shake off any access.
- Heat oil in a heavy-bottomed pot over medium heat. Lay chicken breast in the pan, and cook, turning every 1 to 2 minutes, until each side is deeply blackened. Remove to a plate to rest.
- Lower heat to medium-low, then add garlic, chili flakes, marinara sauce, smoked paprika, and oregano. Stir continuously until fragrant, 30 seconds to 1 minute. Stir in half the chicken stock and cream. Add remaining stock, then bring heat up to medium-high.
- Add ramen noodles; cook in broth according to package instructions. Bring down the heat to medium-low and simmer for a few minutes.
- Slice chicken. To serve, ladle broth and noodles into shallow bowls. Lay some chicken pieces on top, then garnish with Parmesan, green onions, and cilantro.
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