Marry Me Chicken Ramen

• 2 tablespoon olive oil
• 2 chicken breasts
• 50g all purpose flour
• 3 garlic cloves minced
• 8 sun-dried tomatoes sliced
• ½ tablespoon smoked paprika
• ½ tablespoon oregano
• ½ tablespoon chilli flakes
• 600ml chicken stock
• 300ml single cream
• 2 tablespoon grated parmesan plus extra for garnish
• ½ teaspoon ground pepper
• ½ teaspoon flaky salt
• ½ teaspoon sugar
• 200g ramen noodles
• For the toppings:

Coriander

Beansprouts

Edamame beans

Spring onion

Chilli oil

1. Pour the all purpose flour onto a plate. Get your chicken breasts and coat in the flour. Place a saucepan on medium heat and add in 2 tablespoon olive oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.
2. In the same saucepan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in 300ml chicken stock and single cream. Give everything a mix. Grate in your parmesan.
3. Place your chicken breasts back into the pan, add on the lid and cook for 5 minutes. Remove the breasts again and set it aside to slice.
4. Season your broth with salt, pepper and ½ teaspoon sugar. Taste and season accordingly. Add in another 300ml chicken stock, then add in your ramen noodles and cook according to packet instructions, stirring frequently.
5. When your ramen noodles are cooked to packet instructions, ladle your broth and noodles into two bowls. Top with your sliced chicken, coriander, beansprouts, spring onions, edamame beans, and chilli oil.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

Top tips

Cooking Times: How long your chicken will take will vary on the thickness of the breasts. If in doubt, check using your meat thermometer to make sure it is cooked through (the ideal cooking temperature for chicken is 74°C).

Extra Flavour: When frying the garlic and sun-dried tomatoes, add in a tablespoon of the sundried tomato oil for extra flavour.

Parmesan: I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have as much flavour, and doesn’t dissolve as well in sauces.

Storage: Place any leftovers in a Tupperware and leave to cool. Then, add on the airtight lid and place in the fridge for up to 3 days. To reheat, add in a few tablespoons of water or chicken stock and place in the microwave until piping hot.

Freezing: Creamy sauces and cooked ramen noodles don't freeze that well. However, if it's otherwise going to waste, then place in an airtight container and freeze for up to 3 months. When you're ready to eat it, leave to defrost overnight in the fridge. Then, heat it up in a saucepan gently with an extra 100ml chicken stock.