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In recent years, ramen has taken the culinary world by storm, evolving from a humble Japanese street food into a global sensation. This beloved noodle soup, known for its rich broth and various toppings, has inspired countless interpretations across cultures. One standout version that's gaining traction is Fiery Chicken Ramen with Creamy Garlic Sauce. This unique twist not only offers a tantalizing kick but also features a luscious sauce that transforms the traditional ramen experience into something extraordinary.

Fiery Chicken Ramen with Creamy Garlic Sauce

Spice up your dinner with this Fiery Chicken Ramen featuring a luscious creamy garlic sauce! This quick recipe takes just 30 minutes and combines tender chicken thighs with rich flavors from garlic, ginger, and sriracha. You'll love the perfect balance of heat and creaminess, topped with fresh baby spinach, green onions, and a soft-boiled egg. Ideal for a cozy night in, this ramen will quickly become a favorite. Perfect for ramen lovers!
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Ingredients
  

2 boneless chicken thighs, sliced into strips

2 packs of instant ramen noodles (discard the seasoning packets)

4 cups chicken broth

1 tablespoon vegetable oil

4 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons soy sauce

2 tablespoons sriracha (adjust to taste)

1 tablespoon sesame oil

1 cup baby spinach

2 green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

½ cup heavy cream

1 teaspoon lemon juice

cooked egg (soft-boiled or poached) for garnish

Instructions
 

In a medium pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).

    Add the sliced chicken thighs to the pot. Season with salt and pepper, then pour in the soy sauce, sriracha, and sesame oil. Cook the chicken until it’s browned and cooked through, about 5-7 minutes.

      Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let simmer for 10 minutes, allowing the flavors to meld.

        Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.

          After simmering the broth, add the baby spinach and cooked ramen to the pot. Allow the spinach to wilt for about 2 minutes.

            In a small bowl, whisk together the heavy cream and lemon juice. Stir this creamy mixture into the broth, ensuring it’s well combined and heated through.

              Serve the ramen in bowls, garnishing each serving with chopped green onions, sesame seeds, and a soft-boiled egg. Adjust spice level by adding extra sriracha if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2