Description
Experience ramen in a whole new way with this Creamy Garlic Chicken Ramen with Bok Choy. This elevated dish combines tender chicken, chewy ramen noodles, and fresh bok choy in a rich, garlicky broth.
Ingredients
- Boneless, skinless chicken thighs
- Fresh garlic, finely minced
- Heavy cream
- Cream cheese
- Low-sodium chicken broth
- Fresh or dried ramen noodles
- Bok choy, separated into white stalks and green leaves
- Low-sodium soy sauce
- Non-alcoholic mirin substitute (rice vinegar mixed with sugar)
- Toasted sesame oil
- Vegetable oil (for cooking)
- Salt
- Black pepper
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Start by prepping everything. Slice your chicken into bite-sized pieces or thin strips. Mince your fresh garlic. Wash your bok choy thoroughly, then separate the white stems from the green leaves and chop both into roughly 1-inch pieces. Prepare fresh ramen noodles according to package directions, or if using dried or instant ramen, you will cook them directly in the broth later.
- In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat. Season your chicken pieces generously with salt and black pepper. Once the oil is shimmering, add the chicken to the pot in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set it aside.
- Reduce the heat to medium. If there isn't enough oil left in the pot, add another splash. Add all of your minced garlic to the pot and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth, heavy cream, soy sauce, and your non-alcoholic mirin substitute. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, add the cream cheese in small dollops and stir continuously until melted and the broth is smooth.
- Add the ramen noodles to the simmering creamy broth. Cook according to package directions, typically 3-5 minutes, until tender. About halfway through, add the white stems of the bok choy to the pot. A minute later, stir in the green bok choy leaves.
- Return the seared chicken back into the pot with the noodles and bok choy. Stir gently to combine and heat through for about a minute. Ladle the hot ramen into bowls, drizzle with toasted sesame oil, and garnish with sliced green onions, sesame seeds, or red pepper flakes if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't skimp on the garlic for the best flavor. Adjust creaminess to your liking by adding more broth or cream as needed. Consider adding a soft-boiled egg for extra richness.