Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 8 oz ramen noodles (fresh or dried)
- 4 cups low-sodium vegetable broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- 1 cup cream or coconut milk
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame oil (for drizzling)
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat.
- Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Set aside to rest before slicing.
- In the same skillet, sauté minced garlic until fragrant (30 seconds). Add vegetable broth and soy sauce; stir to combine.
- Mix in chili paste and simmer gently to meld flavors.
- Reduce heat to low, then stir in cream or coconut milk until well combined.
- Cook ramen noodles according to package instructions; drain and add to the creamy broth.
- Serve topped with sliced chicken, green onions, and a drizzle of sesame oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg