Ingredients:

  • 300g chicken breast, sliced into thin strips
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 4 cloves fresh garlic, finely minced
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream, room temperature
  • 1 tbsp soy sauce
  • 1 packet ramen seasoning
  • 2 packs instant ramen noodles (approx. 85g each)
  • 2 green onions, thinly sliced
  • 2 soft boiled eggs

Instructions:

  1. Bring a medium pot of water to a boil for the ramen noodles. In a bowl, season 300g chicken strips with 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika.
  2. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5-6 mins until golden and no longer pink. Remove chicken from the pan and set aside.
  3. Lower skillet heat to medium. Add 2 tbsp unsalted butter and 4 cloves minced garlic. Sauté until fragrant and just turning blonde, avoiding any browning of the garlic.
  4. Whisk in 1.5 cups chicken broth, 1 tbsp soy sauce, and 1 packet of ramen seasoning. Slowly pour in 0.5 cup room temperature heavy cream, whisking constantly to create a stable emulsion.
  5. While the sauce simmers, boil 2 packs of ramen noodles for 2-3 mins. Stop when they are slightly firm (al dente). Drain the noodles.
  6. Add the cooked noodles and seared chicken back into the skillet with the cream sauce. Toss until the sauce looks glossy and thick to coat every strand.
  7. Divide into two bowls. Top each with a soft-boiled egg, 2 sliced green onions, and chili oil if desired.