Can I use tofu instead of chicken?

Absolutely! Firm tofu works beautifully - just press it well, cube it, and follow the same cooking steps. The creamy garlic sauce coats it perfectly, and you'll still get that protein punch. Extra pro tip: Freeze and thaw tofu first for an even meatier texture!

How can I reduce the spiciness?

Easy fixes! Swap chili paste for 1 tsp paprika + 1/2 tsp cayenne for milder heat. Or stir in an extra splash of cream at the end - the fat helps neutralize capsaicin. Serving with a dollop of plain yogurt on top works wonders too!

Can I make this ahead?

The sauce and cooked chicken keep well separately for 2 days, but always cook noodles fresh. Assemble right before serving so everything stays perfectly textured.

What if I don't have ramen noodles?

No sweat! Udon or even linguine work in a pinch - just adjust cooking times. The key is keeping some chewiness to stand up to that rich sauce.

Fiery Chicken Ramen with Creamy Garlic Sauce

Description

Spicy chicken ramen with a rich, creamy garlic sauce for a bold and satisfying meal.

Ingredients

2 chicken breasts, sliced
4 cups chicken broth
2 packs ramen noodles
3 cloves garlic, minced
1 tbsp chili paste
1/2 cup heavy cream
1 tbsp soy sauce
1 tsp sesame oil
1 green onion, chopped
1 tsp red pepper flakes

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Instructions

Boil chicken broth in a pot.
Add ramen noodles and cook for 3 minutes.
In a pan, sauté garlic and chili paste in sesame oil.
Add chicken slices and cook until done.
Pour in heavy cream and soy sauce, simmer for 2 minutes.
Combine chicken mixture with noodles.
Garnish with green onion and red pepper flakes.

Notes

Adjust chili paste for more or less heat.
Use coconut milk for a dairy-free option.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion