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In recent years, ramen has transcended its origins in Japan to become a global phenomenon, beloved by food enthusiasts and casual diners alike. This versatile dish, traditionally composed of wheat noodles served in a savory broth, has inspired countless interpretations and variations around the world. From hearty miso ramen to delicate shoyu ramen, each style offers a unique taste experience, reflecting the culinary traditions of its culture.

Fiery Chicken Ramen with Creamy Garlic Sauce

Spice up your dinner with this delicious Fiery Chicken Ramen featuring a creamy garlic sauce! This recipe is perfect for those who love a kick in their meal, with marinated chicken thighs, tender shiitake mushrooms, and fresh baby spinach. Cooked in a rich broth and creamy sauce, this ramen is a comforting bowl of flavor. Top it off with garnishes like chili flakes, sesame seeds, and lime for an extra burst. Ready in just 45 minutes, it's great for a cozy weeknight treat!
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Ingredients
  

2 boneless, skinless chicken thighs

2 tablespoons soy sauce

1 tablespoon sriracha sauce (more to taste)

1 tablespoon sesame oil

4 cups chicken broth

2 packages instant ramen noodles (discard seasoning packets)

1 cup sliced shiitake mushrooms

1 cup baby spinach

2 green onions, sliced

2 large cloves garlic, minced

1/2 cup heavy cream

1 tablespoon butter

Salt and pepper to taste

Optional garnishes: chili flakes, sesame seeds, and lime wedges

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, sriracha, and sesame oil. Add chicken thighs, ensuring they are well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs. Cook for about 6-8 minutes on each side until cooked through and nicely browned. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.

      Prepare the Broth: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Add the sliced shiitake mushrooms and cook for about 3-4 minutes until tender.

        Cook the Noodles: While the broth is simmering, bring a separate pot of water to a boil. Add the instant ramen noodles and cook according to package instructions (usually about 3-4 minutes). Drain and set aside.

          Make the Creamy Garlic Sauce: In the skillet with the broth, reduce the heat and stir in the heavy cream. Cook for an additional 2-3 minutes until heated through and slightly thickened. Season with salt and pepper to taste.

            Combine Ingredients: Add the cooked ramen noodles and baby spinach into the broth mixture. Gently toss to combine and allow the spinach to wilt, about 1-2 minutes.

              Serve: Divide the ramen mixture into bowls. Top each bowl with sliced chicken, and garnish with chopped green onions, chili flakes, and sesame seeds. Serve with lime wedges on the side for an added zing.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 2-3