Spicy ramen with creamy sauce (Print Version)

# Ingredients:

→ For the chicken

01 - 2 boneless, skinless chicken thighs or breasts
02 - 1 teaspoon chili powder
03 - 1 teaspoon paprika
04 - ½ teaspoon salt
05 - ½ teaspoon black pepper
06 - 1 tablespoon vegetable oil for cooking

→ For the spicy broth

07 - 3 cups chicken broth
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 2 cloves garlic, minced
11 - ¼ cup heavy cream

→ For the creamy garlic sauce

12 - 1 tablespoon butter
13 - 2 cloves garlic, minced
14 - ¼ cup heavy cream

→ For serving

15 - 2 packs ramen noodles (fresh or dried)
16 - 1 green onion, chopped
17 - 1 teaspoon chili oil (optional, for extra heat)

# Instructions:

01 - Mix the chili powder, paprika, salt, and pepper in a small bowl. Sprinkle this spice mix all over your chicken, rubbing it in on both sides. Let the chicken hang out for about 15 minutes so the flavors can get friendly. If you've got extra time, cover it and stick it in the fridge for up to a couple hours - the longer it sits, the more flavor it'll soak up.
02 - Grab a pan - cast iron works great if you have it - and heat up a tablespoon of oil over medium-high heat. When the oil starts to shimmer, gently lay in your chicken. Let it sizzle away for about 5-7 minutes until you've got a nice golden crust, then flip and cook the other side. You want the chicken to reach 165°F inside. Once it's done, put it on a plate and let it rest for a few minutes before slicing it up.
03 - In a small pot, melt your butter over medium heat. Once it's bubbling, toss in the minced garlic and let it cook for about 30 seconds - just until it gets fragrant but not brown (burnt garlic is bitter and we don't want that!). Pour in the heavy cream, give it a good stir, and let it gently simmer for 2-3 minutes until it thickens up a bit. Take it off the heat and set it aside.
04 - Bring a pot of water to a rolling boil. Drop in your ramen noodles and cook them according to what the package says - usually 2-3 minutes for the dried kind, even less for fresh. Don't overcook them! You want them slightly chewy since they'll continue softening in the hot broth. Drain them and give them a quick rinse with cold water to stop them from cooking further.
05 - In a pot, warm up the sesame oil over medium heat. Toss in your minced garlic and stir it around for about 30 seconds until it smells amazing. Pour in the chicken broth and soy sauce, then bring everything to a gentle simmer. Let it bubble for about 3 minutes, then pour in the heavy cream. Keep simmering for another 3-4 minutes to let all those flavors mingle and get to know each other.
06 - Divide your cooked noodles between two big bowls. Ladle the hot broth over the noodles - be generous! Fan your sliced chicken pieces on top like you're at a fancy restaurant. Drizzle that creamy garlic sauce over everything - you can be artistic with it or just go for it!
07 - Sprinkle the chopped green onions all over. If you're feeling brave, add a drizzle of chili oil for that extra kick of heat. Take a moment to admire your creation - seriously, it should look restaurant-worthy! Then grab your chopsticks and dig in while it's hot.

# Notes:

01 - This ramen is adaptable! If you like it milder, cut back on the chili powder. Want it even spicier? Add a dash of cayenne to the chicken rub or double up on the chili oil.
02 - The broth gets even better the next day as the flavors deepen. If you're meal prepping, make extra broth and store it separately from the noodles and toppings.
03 - For a fancier bowl, try adding a soft-boiled egg (cook for exactly 6 minutes), some sliced mushrooms sautéed with the garlic, or even some crispy fried shallots on top.

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