Description
A comforting bowl of creamy garlic chicken ramen that’s rich, flavorful, and ready in about 30 minutes.
Ingredients
Scale
- 2 chicken breasts (about 1 lb / 450 g), sliced thinly
- 4 cups (1 L) chicken broth (low-sodium recommended)
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup heavy cream (240 ml)
- 4 cloves garlic, minced
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 cup mixed vegetables (carrots, bell peppers, broccoli), chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, about 6–8 minutes. Season lightly with salt and pepper.
- Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Scrape any browned bits from the bottom of the pot.
- Stir in the soy sauce and mixed vegetables. Simmer until vegetables are tender-crisp, about 3–5 minutes.
- Add the ramen noodles and cook according to package instructions, about 3–4 minutes, until al dente.
- Once the noodles are cooked, lower the heat and stir in the heavy cream. Heat gently for 1–2 minutes without boiling.
- Serve hot, garnished with chopped green onions.
Notes
Using low-sodium broth and soy sauce can help control sodium intake. Avoid overboiling after adding cream to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg