Ingredients
Scale
- 2 chicken breasts
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tbsp red chili flakes
- 2 1/2 cups chicken stock
- 1 1/4 cups single cream
- 2 tbsp grated parmesan cheese (plus more for serving)
- 1/2 tsp ground black pepper
- 1/2 tsp flaky salt
- 1/2 tsp sugar
- 7 oz ramen noodles
- Fresh cilantro
- Bean sprouts
- Edamame beans
- Scallions
- Chili oil
Instructions
- Coat the chicken breasts in flour. Heat olive oil in a large pot over medium heat and brown the chicken for about 5 minutes on each side. Remove from the pot.
- In the same pot, sauté minced garlic until fragrant. Add sun-dried tomatoes, smoked paprika, oregano, and red chili flakes; cook for another minute.
- Pour in chicken stock and scrape browned bits from the bottom of the pot. Stir in single cream and parmesan cheese along with black pepper, salt, and sugar.
- Bring to a gentle simmer before adding ramen noodles; cook according to package instructions (approximately 4-5 minutes).
- Return cooked chicken to the pot just before serving. Garnish with fresh herbs and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg