You know those nights when you’re scrolling through food delivery apps but nothing sounds worth the money? That’s exactly how I felt last week when I spotted a lonely package of instant ramen in my pantry. Instead of just making regular sad college ramen, I decided to see what magic could happen with a few ingredients I already had.
This creamy garlic ramen is what happened, and honestly, it changed my whole relationship with instant noodles. It tastes like something you’d pay $15 for at a trendy ramen spot, but it takes 30 minutes and costs maybe $8 to make at home.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs (or 1 large chicken breast)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon vegetable oil for cooking
For the Creamy Garlic Sauce:
- 3 tablespoons butter
- 6 cloves garlic, minced (use all of it, trust me)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 cup heavy cream
- 3 tablespoons soy sauce
- 1 tablespoon miso paste (optional but so good)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
For the Ramen Bowl:
- 2 packages instant ramen noodles (throw away the seasoning packets)
- 2 large eggs
- 2 green onions, thinly sliced
- 1 sheet nori (seaweed), cut into strips
- 1 tablespoon sesame seeds
- Optional: corn, bamboo shoots, or bean sprouts
Instructions Chicken Ramen With Creamy Garlic Sauce
Get Everything Ready: This recipe moves fast once you start, so prep everything first. Slice your green onions, mince that garlic generously, and measure all your sauce stuff.
Cook the Chicken: Mix the chicken with soy sauce, sesame oil, garlic powder, salt, and pepper. Let it sit while you prep other things.
Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes on each side until golden and cooked through. It should hit 165°F inside. Let it rest for 5 minutes, then slice into bite-sized pieces. Set aside.
Make the Soft Eggs: Bring water to a boil in a pot. Gently add the eggs and cook for exactly 6.5 minutes for that perfect runny yolk. Immediately put them in ice water to stop cooking. Peel when cool enough to handle.
Make the Creamy Garlic Sauce
Use the same skillet you cooked the chicken in (all those brown bits are flavor gold). Melt butter over medium heat. Add minced garlic and cook for about 1 minute until it smells amazing. Don’t let it burn.
Add flour and whisk constantly for 1 minute. Slowly pour in the milk while whisking so you don’t get lumps. Add heavy cream, soy sauce, miso paste (if using), sesame oil, white pepper, and salt.
Let it simmer gently for 5 to 7 minutes, whisking sometimes, until it’s thick enough to coat a spoon. Taste and add more soy sauce or pepper if needed.
Cook the Noodles: While your sauce simmers, boil water and cook the ramen noodles for 1 minute less than the package says. They’ll finish cooking in the sauce. Drain well.
Put It All Together: Add the drained noodles to the skillet with the sauce and toss to coat. The heat will finish cooking the noodles perfectly.
Split the noodles between two bowls. Top with sliced chicken, halved soft eggs, green onions, nori strips, and sesame seeds.
Helpful Tips For Chicken Ramen With Creamy Garlic Sauce
Don’t Burn the Garlic: Cook it until it smells good, but don’t let it turn brown or your sauce will taste bitter.
No Lumpy Sauce: Pour the milk slowly and whisk like your life depends on it. If you get lumps, strain the sauce.
Perfect Noodles: Undercook them slightly, as they’ll continue to cook in the hot sauce.
Egg Game: Time those eggs exactly and use ice water right away. Set a timer and don’t get distracted.
Sauce Thickness: It should coat the noodles nicely but not be thick like paste. Add more milk if it gets too thick.
Swaps and Changes
Different Protein: Shrimp, pork, or tofu all work great. Ground chicken or turkey with garlic and ginger is super tasty too.
Make It Dairy Free: Use coconut milk instead of regular milk and coconut cream instead of heavy cream. Add rice vinegar to brighten it up.
Make It Spicy: Add gochujang or sriracha to the sauce, or top with jalapeños and chili oil.
Add Veggies: Sautéed mushrooms, spinach, or bok choy are all amazing. Add them in the last few minutes.
Different Noodles: Fresh ramen noodles are even better if you can find them. Udon works too.
Serving Ideas
This is a complete meal by itself, but you could add:
- Gyoza or dumplings on the side
- Simple cucumber salad with rice vinegar
- Pickled vegetables for that authentic vibe
- Extra chili oil and sesame seeds for people to add themselves
Storage and Leftovers
Best Fresh: This is best eaten right away when everything is hot and the noodles have the perfect texture.
Leftovers: Store the sauce separately if you can. It keeps for 3 days in the fridge and you can reheat it with a splash of milk.
Make Ahead: Cook the chicken and make the sauce up to a day early. Just reheat gently and cook fresh noodles when ready.
Frequently Asked Questions
Can I use Chicken Breast?
Yes, but thighs are juicier. If using breast, don’t overcook it and maybe pound it thin first.
How thick should the sauce be?
It should coat the noodles without being gloppy. Think creamy pasta sauce consistency.
How to reheat soft eggs?
Put them in warm water for 2 to 3 minutes. Don’t microwave them or they might explode.
