I just made a fiery chicken ramen with creamy garlic sauce that turned my usual Asian Dinners into an outrageously addictive bowl you won’t expect.
I’m obsessed with this spicy chicken ramen bowl because it hits every flavor hard and refuses to be polite. The creamy garlic broth clings to ramen noodles and makes slurping feel justified.
I love the way tender chicken soaks up heat without getting dumb. It’s messy, garlicky, and oddly soothing without being sentimental.
Perfect for when you want bold Asian Dinners but also want something that feels like a treat. This is my go-to from late work nights to lazy weekends.
Noodle Bowls Recipes rarely feel this unapologetic. Eat it loud.
And heavy cream makes it stupidly silky. Trust me.
Ingredients
- Chicken thighs: juicy, forgiving protein that soaks up spicy cream sauce really well.
- Ramen noodles: chewy comfort, slurpy and fun to eat with broth.
- Chicken broth: the salty backbone that keeps everything from tasting hollow.
- Heavy cream: makes the broth silky and dangerously clingy to noodles.
- Soy sauce: salty umami kick, ties together savory notes without fuss.
- Gochujang or sambal: it brings heat and a hint of fermented depth.
- Sesame oil: nutty finish, a little goes a long way on aroma.
- Vegetable oil: neutral cooking oil, keeps pan sticky-free while browning.
- Butter: rounds flavors and adds cozy, rich mouthfeel to the sauce.
- Garlic: bright, punchy aromatics that cut through the cream.
- Ginger: fresh warmth that keeps the bowl from feeling too heavy.
- Mirin or rice vinegar: brightens and balances the fat with gentle acidity.
- Brown sugar: small sweet note that calms the spicy edges.
- Crushed red pepper: optional extra heat, flakes for texture too.
- Cornstarch slurry: tightens the sauce so it clings to everything.
- Salt and pepper: basic tuning, don’t skip a quick taste check.
- Bok choy or spinach: green crunch or silky leaves for freshness.
- Mushrooms: earthy bite that adds meaty texture without extra meat.
- Green onions: sharp, oniony pop and nice color contrast.
- Soft boiled eggs: creamy yolk that makes the broth instantly richer.
- Lime wedges: bright citrus hit that wakes up creamy flavors.
- Parmesan or cream cheese: optional extra creaminess and slight tang.
Ingredient Quantities
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 8 oz fresh or dried ramen noodles (about 2 servings)
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 3 tbsp soy sauce
- 1 to 2 tbsp gochujang or sambal oelek (start with 1 tbsp if you like less heat)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp mirin or rice vinegar
- 1 tsp brown sugar
- 1 tsp crushed red pepper flakes or to taste
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- Salt and black pepper, to taste
- 2 cups baby bok choy or baby spinach
- 1 cup mushrooms, sliced (shiitake or cremini)
- 3 green onions, thinly sliced
- 2 soft boiled eggs, halved (optional but recommended)
- 1 lime, cut into wedges (optional)
- 2 tbsp grated Parmesan or 1 oz cream cheese for extra creaminess (optional)
How to Make this
1. Pat the chicken thighs dry, thinly slice them, season with a pinch of salt and black pepper, then toss with 1 tbsp soy sauce and 1 tsp cornstarch slurry; set aside to marinate while you prep everything else.
2. Bring 4 cups chicken broth to a gentle simmer in a large pot, add 1 tbsp mirin or rice vinegar, 1 tsp brown sugar, and 1 tbsp sesame oil; keep it at a low simmer so flavors meld.
3. Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium high heat; add the marinated chicken in a single layer and sear until browned and just cooked through, about 3 to 4 minutes per side depending on thickness; remove chicken and set aside.
4. In the same skillet turn heat to medium, add a touch more oil if needed, then sauté 4 cloves minced garlic and 1 tbsp minced ginger until fragrant, about 30 seconds to 1 minute; stir in 1 to 2 tbsp gochujang or sambal oelek, 1 tbsp soy sauce, and 1 tsp crushed red pepper flakes, cook for another 30 seconds.
5. Pour the garlic chili mixture into the simmering broth, stir in 1 cup heavy cream and if you want extra richness add 2 tbsp grated Parmesan or 1 oz cream cheese, whisk until smooth and warmed through but do not boil hard.
6. Taste the broth and adjust seasoning with salt, black pepper, and more soy sauce or sugar if needed; thicken slightly by whisking in the remaining cornstarch slurry a little at a time until you get a silky, slightly thickened cream sauce.
7. Cook 8 oz ramen noodles separately according to package directions in boiling water, drain and rinse briefly to stop cooking; this keeps noodles springy and not gummy.
8. In the broth add sliced mushrooms and baby bok choy or baby spinach, simmer a couple minutes until greens are wilted and mushrooms are tender, then return the cooked chicken to warm through.
9. Divide noodles between bowls, ladle the spicy creamy broth and chicken over them, top with sliced green onions and halved soft boiled eggs if using, squeeze lime wedge over for brightness.
10. Serve immediately, with extra crushed red pepper, sesame oil or a little more Parmesan on the side, and eat fast because this is best warm; leftovers reheat gently over low heat, add a splash of broth or cream if it gets too thick.
Equipment Needed
1. Large pot (for simmering the broth)
2. Large skillet or frying pan (to sear chicken and cook aromatics)
3. Cutting board and sharp chef’s knife (for slicing chicken, mushrooms, greens, green onions)
4. Mixing bowl and fork or tongs (to toss chicken with soy and cornstarch slurry)
5. Whisk (to blend cream, cornstarch slurry, and keep sauce smooth)
6. Wooden spoon or heatproof spatula (for stirring the skillet mixture)
7. Medium pot for boiling noodles and a colander (to drain and rinse noodles)
8. Small bowl and spoon (for prepping garlic, ginger, gochujang, and seasoning)
FAQ
Spicy Chicken Ramen Bowl With Cream Sauce Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breast (same cook time if sliced thin), or cubed firm tofu for a vegetarian option, or sliced pork loin if you want a different flavor.
- Ramen noodles: use dried udon or fresh udon, or soba noodles, or even regular spaghetti in a pinch, they wont be exactly the same but they work.
- Heavy cream: replace with full fat coconut milk for dairy free, or 1 oz cream cheese plus 3/4 cup milk for similar richness, or use half and half plus 1 tbsp butter if you need a closer mouthfeel.
- Gochujang or sambal: mix 1 tbsp sriracha with 1 tsp miso or soy paste for depth, or use chili garlic sauce plus a pinch of brown sugar, or straight up sriracha if you want simpler heat.
Pro Tips
1. Marinate the chicken at least 10 to 15 minutes with the soy and cornstarch slurry, not just a minute. It helps the pieces brown better and keeps them juicier, otherwise they’ll dry out fast when searing.
2. Don’t overcook the cream in the broth. Heat it until it’s steaming and just starting to thicken, then pull it off the heat. Boiling will split the cream and turn the texture grainy, so gentle heat is your friend.
3. Cook the noodles separately and rinse briefly in hot water to stop them. That way they won’t suck up all the broth in the bowl and get mushy if you’re not serving every bowl right away.
4. Taste and balance at the end. If it’s too spicy add a little sugar or more cream, if it’s too rich squeeze in lime or a splash more rice vinegar. Small tweaks make a big difference, so add slowly and taste as you go.
Spicy Chicken Ramen Bowl With Cream Sauce Recipe
I just made a fiery chicken ramen with creamy garlic sauce that turned my usual Asian Dinners into an outrageously addictive bowl you won't expect.
2
servings
1630
kcal
Equipment: 1. Large pot (for simmering the broth)
2. Large skillet or frying pan (to sear chicken and cook aromatics)
3. Cutting board and sharp chef’s knife (for slicing chicken, mushrooms, greens, green onions)
4. Mixing bowl and fork or tongs (to toss chicken with soy and cornstarch slurry)
5. Whisk (to blend cream, cornstarch slurry, and keep sauce smooth)
6. Wooden spoon or heatproof spatula (for stirring the skillet mixture)
7. Medium pot for boiling noodles and a colander (to drain and rinse noodles)
8. Small bowl and spoon (for prepping garlic, ginger, gochujang, and seasoning)
Ingredients
1 lb boneless, skinless chicken thighs, thinly sliced
8 oz fresh or dried ramen noodles (about 2 servings)
4 cups low sodium chicken broth
1 cup heavy cream
3 tbsp soy sauce
1 to 2 tbsp gochujang or sambal oelek (start with 1 tbsp if you like less heat)
1 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp butter
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp mirin or rice vinegar
1 tsp brown sugar
1 tsp crushed red pepper flakes or to taste
1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
Salt and black pepper, to taste
2 cups baby bok choy or baby spinach
1 cup mushrooms, sliced (shiitake or cremini)
3 green onions, thinly sliced
2 soft boiled eggs, halved (optional but recommended)
1 lime, cut into wedges (optional)
2 tbsp grated Parmesan or 1 oz cream cheese for extra creaminess (optional)
Directions
- Pat the chicken thighs dry, thinly slice them, season with a pinch of salt and black pepper, then toss with 1 tbsp soy sauce and 1 tsp cornstarch slurry; set aside to marinate while you prep everything else.
- Bring 4 cups chicken broth to a gentle simmer in a large pot, add 1 tbsp mirin or rice vinegar, 1 tsp brown sugar, and 1 tbsp sesame oil; keep it at a low simmer so flavors meld.
- Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium high heat; add the marinated chicken in a single layer and sear until browned and just cooked through, about 3 to 4 minutes per side depending on thickness; remove chicken and set aside.
- In the same skillet turn heat to medium, add a touch more oil if needed, then sauté 4 cloves minced garlic and 1 tbsp minced ginger until fragrant, about 30 seconds to 1 minute; stir in 1 to 2 tbsp gochujang or sambal oelek, 1 tbsp soy sauce, and 1 tsp crushed red pepper flakes, cook for another 30 seconds.
- Pour the garlic chili mixture into the simmering broth, stir in 1 cup heavy cream and if you want extra richness add 2 tbsp grated Parmesan or 1 oz cream cheese, whisk until smooth and warmed through but do not boil hard.
- Taste the broth and adjust seasoning with salt, black pepper, and more soy sauce or sugar if needed; thicken slightly by whisking in the remaining cornstarch slurry a little at a time until you get a silky, slightly thickened cream sauce.
- Cook 8 oz ramen noodles separately according to package directions in boiling water, drain and rinse briefly to stop cooking; this keeps noodles springy and not gummy.
- In the broth add sliced mushrooms and baby bok choy or baby spinach, simmer a couple minutes until greens are wilted and mushrooms are tender, then return the cooked chicken to warm through.
- Divide noodles between bowls, ladle the spicy creamy broth and chicken over them, top with sliced green onions and halved soft boiled eggs if using, squeeze lime wedge over for brightness.
- Serve immediately, with extra crushed red pepper, sesame oil or a little more Parmesan on the side, and eat fast because this is best warm; leftovers reheat gently over low heat, add a splash of broth or cream if it gets too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 1110g
- Total number of serves: 2
- Calories: 1630kcal
- Fat: 100g
- Saturated Fat: 41.5g
- Trans Fat: 0.5g
- Polyunsaturated: 23.5g
- Monounsaturated: 35g
- Cholesterol: 500mg
- Sodium: 1950mg
- Potassium: 1250mg
- Carbohydrates: 90g
- Fiber: 2.5g
- Sugar: 6g
- Protein: 69g
- Vitamin A: 1500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 3mg
