Ingredients
Scale
- 2 servings ramen noodles
- 1 cup cooked shredded chicken
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 eggs
- 2 green onions, chopped
- 1 tablespoon chili paste or flakes
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions; drain and set aside.
- In a pot, bring chicken broth to a simmer and stir in chili paste, cream, and sesame oil.
- Add shredded chicken and cook until heated through.
- In a separate pot, boil eggs for 7 minutes, peel, and cut in half.
- Divide noodles into bowls, ladle hot broth over, top with halved eggs, chopped green onions, and season to taste.
Notes
- Adjust spice level by more or less chili paste.
- Use fresh herbs for added flavor.
- You can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 155mg