Ingredients
Scale
- 2 packs of ramen noodles (instant or fresh)
- 2 chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or hot chili paste (adjust spice level)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 carrot, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
- Optional: fresh cilantro, lime wedges
Instructions
- In a large skillet, heat vegetable oil over medium-high heat. Add sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté garlic and ginger until fragrant, about 1 minute. Add julienned carrots and cook for another 2-3 minutes until tender.
- Meanwhile, cook ramen noodles according to package instructions. Drain noodles and add directly into the skillet with the sauce. Toss to coat evenly.
- Return cooked chicken to the skillet and stir everything together. Garnish with chopped green onions, sesame seeds, and optional cilantro or lime wedges. Serve hot.
Notes
- Adjust the spice level by varying the amount of sriracha or hot chili paste.
- For a vegetarian version, substitute chicken with tofu or vegetables like mushrooms or bell peppers.
- Thicken or thin the sauce by adding more heavy cream or broth/water respectively.
- Use gluten-free ramen and soy sauce to make it gluten-free.
- Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat with a splash of water or broth to loosen the noodles and restore sauce creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Dairy, soy, gluten options customizable
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg