Ingredients
Equipment
Method
- Pat chicken dry and season with paprika, chili flakes, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side, until golden and cooked through.
- Remove from heat and let rest. Slice into strips once slightly cooled.
- In a saucepan, melt butter over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps.
- Add soy sauce and sriracha. Simmer until thickened, about 5 minutes.
- Stir in parmesan cheese until melted. Season with salt to taste.
- Boil ramen noodles according to package directions (just the noodles—no seasoning).
- Drain and toss noodles into the garlic sauce. Mix until well coated.
- Divide creamy ramen into bowls.
- Top with sliced spicy chicken.
- Garnish with green onions, sesame seeds, or a soft-boiled egg.
- Drizzle with extra chili oil for extra fire.
Nutrition
Notes
Feel free to customize by swapping chicken for shrimp or tofu for a vegetarian option. Experiment with different spices or add vegetables to elevate your dish.